catering manager

The Antlers Hotel

Job Title CATERING MANAGER Division/Department Sales &amp; MarketingReports To Director of SalesFLSA Designation ExemptStatus Full-time, SalariedCompensation Starting wage $57,800 to $63,000 + quarterly bonusJob SummarySell event space, Food &amp; Beverage/Banquet offerings for weddings, corporate meetings, seminars and diverse clients. Maximize catering revenues. Maintain and increase client base. Ensure successful events.Job Duties Conduct sales activities to maintain relationships with key accounts to maintain source of revenue and to generate incremental revenue from existing accounts through knowledge, expertise and judgement. Perform inside sales activities such as responding to telephone and in-person inquiries about hotel services, booking sales business, giving property tours and coordinating arrangements for group events with the Front Desk, Reservations, meeting rooms, audio/visual equipment rental and Food &amp; Beverage.  Solicit new and existing accounts to meet and exceed revenue goals through telephone prospecting, outside sales calls, site inspections and community events. Manage &amp; maintain an up-to-date contact management system. Meet with sales clients before and during sales events to ensure guest satisfaction. Contact clients after function to measure guest satisfaction and respond to any guest complaints or issues. Maintain the role of customer advocate by acting as a listening post with key client representatives to determine evolving needs and then keep operational counterparts informed so that the hotel may continue to meet and exceed expectations. Personally handle difficult situations involving upset guests. Attempt to resolve all issues of poor guest service before guest leaves the property. Personally respond to guest complaint letters and comment cards in accordance with company standards. Properly administer the hotel policies and procedures for satisfaction guarantees. Participate in the research of competition&rsquo;s products, services and pricing. Run administration of Delphi system. Run monthly reports. Patiently answer all inquiries of our guests and assist them in every way possible.  Maintain regular and punctual attendance. Comply with all company policies and procedures. Assist department, as needed. Additional duties, as required.Managerial duties Use appropriate strategies to develop and self-motivate Communicate expectations, assignments and responsibilities clearly and professionally Lead by example Exhibits accountability for shown performance Exhibit efficient delegation, time management, and people skills.Qualifications Two years of catering sales experience in Hospitality. Education in Hospitality Management, Sales, Marketing, Business Administration or related field, preferred. Knowledge of Opera PMS, Delphi, Office Suite, Outlook, and Market Vision systems, preferred. Self-starting and outgoing personality with a pleasant disposition, and strong attention to detail. Must be able to communicate in a professional manner with guests and visitors.Physical Environment The position performs indoors. The position constantly requires the ability to communicate effectively orally and in writing; a stationary stance for long periods of time and moving about behind a reception desk; and the operation of computers and office equipment. The position frequently requires to move items up to 25 lbs. The position occasionally requires to move items up to 50 lbs. The position rarely requires to perform in a stooping, kneeling, crouching or, crawling position.Benefits For full time employees: medical, dental, vision insurance, and ancillary options offered 60 days after hired. EAP. Sick leave. PTO accruals offered. Company and travel discounts.For part time employees: EAP. Sick leave. Company and travel discounts.Notes-A hospitable demeanor must be projected at all times.-The hotel operates seven days per week, twenty four hours per day; schedules are reflective of business needs and employees may be requested to be available to work on days, evenings, weekends and/or holidays.-Description subject to change at any time. Description is not an exhaustive list of all the tasks that may be assigned. Management reserves the right to assign or reassign tasks.-The hotel offers employment at-will, as defined under applicable law. The employment relationship can be terminated by the employee or the hotel for any reason, at any time, with or without prior notice and with or without Cause.-Reasonable accommodations may be made to enable employees to perform the essential functions of their job, absent undue hardship. I have read, and I understand the duties required for this position. I attest that I can satisfactorily perform the essential functions of the job, with or without reasonable accommodation.The posting will remain open for 7 days. The company may choose to modify the deadline to apply.Job Type: Full-timePay: $57,800.00 - $63,000.00 per yearBenefits:<ul><li>Dental insurance</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Work Location: In person

Hotel Catering Manager

Edison International Academy

Job Description &ndash; Catering Operations ManagerDepartment: Operations / Catering ServicesReports To: Managing Director / PrincipalJob Summary:The Catering Operations Manager is responsible for overseeing the daily operations of catering services, ensuring the delivery of high-quality food and service standards, managing staff, maintaining client satisfaction, and ensuring compliance with health, safety, and company policies. The role involves planning, organizing, and supervising catering activities for schools, corporate clients, events, and other food service operations.Key Responsibilities:Operations Management<ul><li>Oversee the day-to-day catering operations and service delivery.</li><li>Ensure food quality, hygiene, and presentation standards are consistently maintained.</li><li>Monitor catering schedules and ensure timely preparation and delivery of meals.</li><li>Coordinate with kitchen, procurement, and logistics teams to ensure smooth operations.</li><li>Implement operational procedures and service standards.</li></ul>Staff Management<ul><li>Recruit, train, supervise, and evaluate catering staff.</li><li>Prepare staff schedules and allocate duties efficiently.</li><li>Monitor employee performance and ensure compliance with company policies.</li><li>Promote teamwork and maintain a positive working environment.</li></ul>Client &amp; Customer Service<ul><li>Maintain strong relationships with clients and stakeholders.</li><li>Address customer concerns and resolve service-related issues promptly.</li><li>Conduct regular client meetings to ensure service expectations are met.</li><li>Ensure high levels of customer satisfaction.</li></ul>Financial &amp; Budget Management<ul><li>Assist in preparing and managing operational budgets.</li><li>Monitor food, labor, and operational costs.</li><li>Implement cost-control measures without compromising service quality.</li><li>Prepare operational and financial reports as required.</li></ul>Compliance &amp; Safety<ul><li>Ensure compliance with food safety regulations, HACCP standards, and local health requirements.</li><li>Conduct regular inspections of catering facilities and operations.</li><li>Ensure adherence to workplace health and safety regulations.</li><li>Maintain all required licenses, certifications, and documentation.</li></ul>Inventory &amp; Procurement<ul><li>Monitor inventory levels and coordinate procurement requirements.</li><li>Ensure proper storage and stock rotation procedures.</li><li>Minimize food wastage and control inventory costs.</li></ul>Pay: QAR7,000.00 - QAR12,000.00 per hourWork Location: In person

Catering Opening Manager

Fly Jinnah

<div>
 
 Job Purpose
 
 
 
 To support the effective delivery of inflight catering services by ensuring consistent quality, cost control, regulatory compliance, and service excellence across the network.
 
 
 
 Key Result Responsibilities
 
 
 
 <ul>
 <li>
 Provides support in implementing and monitoring inflight catering standards, policies, and procedures to ensure consistent service quality and regulatory compliance across all stations.
 </li>
 <li>
 Conduct routine and ad-hoc inspections of catering services, products, equipment, and packaging to ensure compliance with quality, hygiene, and safety standards.
 </li>
 <li>
 Monitor and evaluate inflight catering performance through cabin crew feedback/ reports, and audits; identify gaps and recommend corrective actions.
 </li>
 <li>
 Collaborate with Cabin Crew, Flight Operations, Engineering, and external service providers to resolve catering, equipment, and service-related issues efficiently.
 </li>
 <li>
 Review and analyze catering uplift, stock levels, duty-free sales, and consumption patterns to ensure optimal stock control, cost efficiency, and revenue alignment.
 </li>
 <li>
 Ensure effective control of onboard equipment and catering inventory, including periodic checks to identify shortages, damages, or discrepancies.
 
 
 </li>
 </ul>
 Key Result Responsibilities - Continued
 
 
 <ul>
 <li>
 Support initiatives aimed at enhancing passenger experience, improving onboard product quality, and optimizing service delivery without compromising cost or quality.
 </li>
 <li>
 Conduct quality checks on inflight food and beverage offerings and coordinate with caterers to address non-compliance, service gaps, or recurring issues.
 </li>
 <li>
 Participate in cross-functional meetings to support service improvements, new initiatives, and operational enhancements related to inflight services.
 </li>
 <li>
 Ensure compliance with SLAs, internal procedures, and audit requirements; review invoices, sales reports, and customer feedback to identify discrepancies or improvement opportunities.
 </li>
 <li>
 Prepare accurate reports and performance updates for management, highlighting trends, risks, and recommendations for service enhancement.
 
 
 </li>
 </ul>
 
 Qualifications (Academic, Training, Languages)
 
 
 
 <ul>
 <li>
 Diploma/Higher Secondary Certificate is acceptable for this role if combined with the necessary function-related experience; a bachelor&rsquo;s degree in Travel/ Tourism/ Hotel/ Management or any related stream is preferred.
 </li>
 <li>
 Sound knowledge of inflight catering operations, food safety, hygiene standards, and service quality requirements.
 </li>
 <li>
 Strong analytical and organizational skills to manage catering controls, inventory, and cost efficiency.
 </li>
 <li>
 Ability to conduct quality checks, audits, and compliance reviews to ensure adherence to standards and procedures.
 </li>
 <li>
 Effective communication and coordination skills to work with cabin crew, caterers, and internal stakeholders.
 </li>
 <li>
 Good problem-solving skills with a customer-focused mindset and attention to detail.
 </li>
 <li>
 Proficiency in basic reporting tools and systems relevant to catering operations.
 
 
 </li>
 </ul>
 
 Work Experience
 
 
 
 <ul>
 <li>
 2 years&rsquo; experience in a similar capacity in an Airline/ Hospitality Sector or any related service industry with practical knowledge of food handling standards, hygiene, catering accounting, supervisory and administrative skills.
 </li>
 </ul>
</div>

Catering Officer

AlGhalia Trading company

The Lilou Artisan Patisserie (LAP) is a luxury catering and sweet maker house, providing a wide range of products to Sweet Boutiques, Corporate Catering Clients (Business to Business) and providing high-end catering for Private functions and home catering events.The Boutiques are the retail outlet for the LAP and are responsible for receiving and dispatching the orders, complying with the design and number of items requested and ensuring that the products are delivered on time; whilst meeting the highest standards of quality and providing exemplary customer care.The Boutiques&rsquo; Manager oversees the day-to-day operations of all Lilou Patisserie Boutiques.He/she must have strong retail experience, including themed marketing plans for special events, occasions.Enusure the interior d&eacute;cor of the boutique is decorated according to the relevant marketing theme, eg Valentine&rsquo;s Day.He/she will generate and drive sales performances, ensure outstanding customer service, and maximize profits by up-selling.He/she is responsible for supervising, planning and participating in the training and development of all staff under his responsibility.The Boutiques&rsquo; Manager will ensure that his/her staff comply with the Company&rsquo;s policies and procedures, and ensure the Company&rsquo;s Brand Image is maintained at the highest level.The Boutiques&rsquo; Manager will ensure that the highest levels of quality and food safety standards are maintained &ndash; as per the Company&rsquo;s policies and procedures &ndash; for all products displayed and sold.Job Types: Permanent, Full-timeExperience:<ul><li>Boutique Manager: 3 years (Preferred)</li></ul>Work Location: In person

Boutique Manager

Beechwood Hospitality

Director of Sales &amp; CateringRiver Inn of Harbor Town | Memphis, TNCompany: MMI Hotel GroupMMI Hotel Group is seeking a dynamic and results-driven Director of Sales &amp; Catering to lead revenue generation at the River Inn of Harbor Town&mdash;a boutique luxury hotel set along the Mississippi River in one of Memphis' most scenic and desirable neighborhoods. The property features upscale accommodations, flexible meeting and event space, and acclaimed dining outlets including Paulette's Restaurant, Tug's Casual Grill, and The Terrace Rooftop Lounge.About the RoleThe Director of Sales &amp; Catering is a key member of the hotel leadership team, responsible for driving revenue across all market segments including group, corporate, leisure, social, catering, and special event business. This role requires a strategic, hands-on leader who can build strong client relationships, develop new business opportunities, and execute sales and catering strategies that support both short-term revenue goals and long-term market growth.This is a full-time onsite position based at the River Inn of Harbor Town in Memphis, TN.You will work closely with the General Manager and Revenue Management to maximize profitability, strengthen market share, grow catering and event revenue, and elevate the hotel's presence in the Memphis hospitality market.Key Responsibilities<ul><li>Develop and execute strategic sales and catering plans aligned with hotel business objectives</li><li>Proactively identify and secure new corporate, group, catering, wedding, social event, and private dining business opportunities</li><li>Maintain and grow relationships with key accounts, event planners, travel partners, and local organizations</li><li>Collaborate with Revenue Management on pricing strategy, forecasting, and inventory optimization</li><li>Partner with hotel operations, culinary, and banquet teams to ensure successful execution of group and catered events</li><li>Maximize utilization of meeting space, event venues, and food and beverage outlets for revenue-generating opportunities</li><li>Represent the hotel at industry events, trade shows, wedding showcases, and community networking functions</li><li>Monitor market trends and competitor activity to adjust strategy and maximize performance</li><li>Prepare and present regular sales performance reports and forecasts to leadership</li></ul>Qualifications<ul><li>5+ years of progressive hotel sales experience, including at least 2 years in a leadership role</li><li>Strong background in group, corporate, catering, wedding, and/or boutique hotel sales preferred</li><li>Demonstrated success in achieving revenue targets and building key accounts</li><li>Experience generating catering, banquet, and event revenue preferred</li><li>Excellent communication, negotiation, and relationship-building skills</li><li>Experience with CRM systems, PMS platforms, and revenue forecasting tools</li><li>Bachelor's degree in Hospitality, Marketing, Business, or related field (preferred)</li><li>Must be willing to relocate to Memphis, TN</li><li>This is an onsite position</li></ul>Work Location: In person

Director of Sales & Catering

Bhaskar lakhawat

Al Naba Groups Driver Employed Responsibilities Muscat Oman Gala 2016-2020 Delivery Logistics Loading and unloading catering equipment, food, and supplies carefully from the warehouse/kitchen to the vehicle and then to the site. Safety and Maintenance Maintaining proper food storage temperatures to meet food safety standards during transport. Performing pre-trip vehicle checks and maintaining vehicle cleanliness. Customer Service &amp; Setup Setting up food displays, buffet tables, or equipment on-site and ensuring the customer is satisfied with the order. Scheduling and Routes Adhering to strict delivery schedules and managing traffic routes efficiently. Verifying that all food, drinks, and service equipment are packed and delivered to the correct location. Reporting: Reporting any traffic delays, vehicle issues, or customer complaints to the catering manager immediatelyPay: RO180.000 - RO200.000 per hourWork Location: In person

Driver

Flat White Specialty Coffee

<div>
 
 We Are Hiring &ndash;
 
 Central Kitchen Facility Operations Manager
 
 
 
 
 
 
 We are seeking an experienced and highly organized Central Kitchen Facility Operations Manager to oversee our food production facility and large-scale kitchen operations in Qatar.
 
 
 The ideal candidate should have strong operational expertise in food production, catering, warehouse management, and logistics coordination within a fast-paced hospitality or food manufacturing environment.
 
 
 
 
 
 
 Key Requirements:
 
 
 
 &bull; Proven experience working within professional kitchens and food production environments
 
 
 &bull; Strong background in managing large-scale production kitchens and catering operations
 
 
 &bull; Experience overseeing a Central Kitchen / Food Production Facility
 
 
 &bull; Knowledge of food safety, HACCP, hygiene, and operational compliance standards
 
 
 &bull; Hands-on experience in warehouse operations, inventory control, issuing &amp; receiving procedures
 
 
 &bull; Strong understanding of logistics coordination and supply chain flow between production and outlets
 
 
 &bull; Ability to manage manpower planning, production scheduling, and operational efficiency
 
 
 &bull; Experience handling procurement coordination, stock management &amp; wastage control
 
 
 &bull; Strong leadership and team management skills
 
 
 
 
 
 
 Key Responsibilities:
 
 
 
 &bull; Oversee day-to-day operations of the Central Kitchen facility
 
 
 &bull; Ensure smooth production planning, food quality, and timely dispatch operations
 
 
 &bull; Manage warehouse inventory, receiving, issuing, and logistics movement
 
 
 &bull; Coordinate with restaurant operations and other departments for operational requirements
 
 
 &bull; Drive operational efficiency, process improvement, and cost control initiatives
 
 
 &bull; Maintain high food safety and hygiene standards across the facility
 
</div>

Central Kitchen Facility Operations Manager

Search 4938+ Catering manager jobs near you this June. New roles added regularly across leading industries. Apply today.