CATERING MANAGER F&B

Key Responsibilities:

• Plan, organize, and manage all catering functions for corporate, private, and special events.
• Coordinate with kitchen and service teams to ensure timely food preparation and delivery.
• Meet with clients to understand requirements, propose menus, and provide quotations.
• Prepare event contracts, budgets, and post-event reports.
• Supervise catering staff, scheduling, and performance.
• Ensure compliance with hygiene, health, and safety regulations.
• Monitor inventory levels and coordinate purchasing of catering supplies.
• Maintain strong relationships with clients and vendors.
• Continuously improve service quality and client satisfaction.
• Manage profit and loss performance of the catering division.

Qualifications:

• Bachelor’s degree in Hospitality Management or related field (preferred).
• Minimum 3–5 years of experience in catering or banquet management, preferably in F&B or hospitality.
• Strong leadership, communication, and organizational skills.
• Excellent client service and negotiation abilities.
• Knowledge of food safety and hygiene standards.
• Flexibility to work evenings, weekends, and holidays as needed.

Skills Required:

• Event planning and coordination
• Budget management
• Staff supervision
• Customer service
• Attention to detail
• Problem-solving and multitasking

Job Type: Full-time