General Manager – Catering Company

Key Duties and Responsibilities1. Strategic Leadership

• Develop and execute the company’s strategic and operational plans.
• Identify new catering opportunities (corporate, government, events, weddings, B2B contracts).
• Lead business expansion and long-term growth initiatives.
• Align all departments (Operations, Kitchen, Sales, HR, Finance) toward common objectives.

2. Operations Management

• Oversee daily catering operations (central kitchen, outdoor catering, event catering, contracts).
• Ensure food quality, presentation standards, and timely delivery of services.
• Monitor food cost, wastage, and operational efficiency.
• Ensure compliance with food safety and hygiene regulations (HACCP standards).
• Supervise logistics, procurement, and inventory control.

3. Financial Management

• Prepare annual budgets and financial forecasts.
• Monitor revenue, gross profit, and cost control measures.
• Ensure achievement of sales and profitability targets.
• Analyze financial reports and implement corrective strategies when needed.

4. Sales & Client Relationship Management

• Drive revenue growth through corporate contracts and event catering.
• Build strong relationships with key clients and stakeholders.
• Approve pricing strategies, proposals, and tenders.
• Oversee contract negotiations and service agreements.

5. Human Resources & Team Leadership

• Lead and mentor department heads and managers.
• Ensure proper manpower planning for events and contracts.
• Monitor performance management and employee development.
• Promote teamwork, discipline, and professional standards.

6. Compliance & Quality Control

• Ensure compliance with municipality and health authority regulations.
• Maintain food safety certifications and audit readiness.
• Uphold brand standards and corporate reputation.

Key Performance Indicators (KPIs)

• Revenue Growth
• Gross Profit Margin
• Food Cost Percentage
• Cost Control Efficiency
• Client Retention Rate
• Successful Tender Wins
• Operational Compliance Score

Required Qualifications

• Bachelor’s Degree in Hospitality Management, Business Administration, or related field.
• MBA is an advantage.

Required Experience

• Minimum 10–15 years of experience in catering or hospitality industry.
• At least 5 years in a senior management or General Manager role within catering operations.
• Proven experience in large-scale events, corporate catering, or contract catering.
• Strong P&L management experience.

Job Type: Full-time