CATERING MANAGER

Key Responsibilities

Operations Management

• Manage end-to-end catering operations including inquiries, planning, execution, and post-event evaluation.
• Coordinate with kitchen production, procurement, and delivery teams to ensure timely order fulfillment.
• Ensure food quality, presentation, and hygiene standards are maintained.
• Monitor daily catering schedules and logistics.

Sales & Client Management

• Handle client inquiries, prepare catering proposals, quotations, and contracts.
• Build strong relationships with corporate and individual clients.
• Identify new catering business opportunities and partnerships.
• Achieve monthly catering revenue targets.

Planning & Coordination

• Plan menus in coordination with chefs based on client requirements and budgets.
• Oversee event setup, staffing, and service execution.
• Manage staffing requirements for catering events.

Financial Control

• Monitor catering costs, food cost percentage, and profitability.
• Prepare sales reports, forecasts, and performance analysis.
• Control wastage and optimize operational efficiency.

Compliance & Quality

• Ensure compliance with food safety regulations and company SOPs.
• Maintain health, safety, and sanitation standards.

Work Location: In person