Catering Strategy & Operations Manager

Job Purpose:

To lead and manage catering operations while developing strategies to improve efficiency, customer satisfaction, and profitability. Responsible for planning, coordinating, and executing catering services across events, corporate functions, and in-house operations, ensuring high standards of quality and service.

Key Responsibilities:

Strategic Planning & Business Growth

Develop and implement catering strategies aligned with business goals.

Identify new business opportunities, partnerships, and markets for catering services.

Monitor competitor trends and customer insights to drive innovation.

Prepare and manage budgets, forecasts, and financial targets for catering operations.

Operations Management

Oversee day-to-day catering operations, ensuring smooth execution of events.

Standardize SOPs, menus, pricing models, and service quality parameters.

Ensure compliance with food safety, hygiene, and regulatory standards.

Manage logistics, vendor relationships, and inventory control for catering supplies.

Team Management & Training

Lead, train, and motivate catering and service teams.

Assign tasks, monitor performance, and ensure efficient workforce utilization.

Build a culture of customer service excellence.

Client & Stakeholder Management

Act as the primary contact for clients, ensuring requirements are understood and delivered.

Handle client feedback, complaints, and service recovery effectively.

Build long-term relationships to enhance repeat and referral business.

Continuous Improvement

Implement cost optimization and waste reduction strategies.

Use data-driven insights and KPIs to improve operational efficiency.

Drive innovation in menu offerings, service styles, and event experiences.

Key Skills & Competencies:

Strong leadership, planning, and organizational skills.

Excellent client-facing and relationship management abilities.

Knowledge of F&B operations, catering logistics, and hospitality standards.

Financial acumen – budgeting, cost control, and P&L management.

Problem-solving and decision-making under pressure.

Flexibility to manage large-scale events and multiple projects simultaneously.

Qualification & Experience: Bachelor’s degree in Hospitality Management / Business Administration (MBA preferred). 5–10 years of experience in catering, banquet, or large-scale hospitality operations, with at least 3 years in a leadership role. Exposure to corporate catering, weddings, MICE (Meetings, Incentives, Conferences, and Exhibitions) is a plus.

Job Types: Full-time, Permanent

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

Benefits:

• Cell phone reimbursement
• Food provided
• Provident Fund

Work Location: In person