Catering Operations Manager

Job Summary

The Catering Operations Manager is responsible for overseeing all aspects of catering business operations, with a focus on delivering exceptional food service, client satisfaction, and operational efficiency. The ideal candidate will bring proven leadership, deep hospitality experience, and a hands-on approach to managing large teams, complex events, and diverse customer needs within a dynamic catering environment.

Key Responsibilities

• Oversee the planning, organization, and management of all catering events, ensuring smooth execution and high customer satisfaction.
• Work closely with the culinary team to design, update, and implement catering menus tailored to client requirements and budgets.
• Lead recruitment, training, supervision, and performance management of catering staff, fostering a productive and service-driven team environment.
• Manage event logistics, including site inspections, equipment setup, transportation, and coordination with vendors or suppliers.
• Develop and control event budgets, monitor expenditures, and seek opportunities to maximize profitability.
• Ensure compliance with food safety, hygiene, licensing, and health and safety regulations at all times.
• Build and maintain strong relationships with key clients, addressing their requirements, securing repeat business, and seeking new sales opportunities.
• Prepare and maintain operational documentation, financial reports, inventory records, and team schedules as required.
• Oversee procurement processes to ensure timely supply of ingredients and catering equipment, negotiating with suppliers for best prices and quality.
• Develop and implement marketing and promotional strategies to grow the catering business and expand the client base.
• Conduct post-event analysis and implement continuous improvements for service delivery and client experience.

Essential Skills & Qualifications

• Bachelor’s degree in Hotel Management, Hospitality, Business Administration, or a closely related field preferred.
• 5–10 years of progressive experience in hotel management or catering operations, including team leadership and client relations.
• Strong organizational, multitasking, and time-management skills.
• Proven expertise in staff management, budget control, and event execution.
• Excellent communication, negotiation, and interpersonal abilities.
• Deep understanding of food safety, hygiene standards, and regulatory compliance.
• Creative problem-solving skills, customer orientation, and attention to detail.
• Willingness to work flexible hours, including weekends and evenings as required by events.
• Proficiency in MS Office, catering software, and digital tools for scheduling and records management.

This role is ideal for a hotel management professional who thrives under pressure, enjoys working in a fast-paced environment, and is passionate about delivering high-quality catering experiences.

Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Education:

• Bachelor's (Preferred)

Experience:

• Hotel management: 5 years (Preferred)

Language:

• English (Preferred)

Work Location: In person