Catering Manager

The Catering Manager is responsible for overseeing and coordinating all aspects of catering operations within a company or organization. They are responsible for planning, organizing, and executing various catering events, ensuring high-quality service and customer satisfaction. The Catering Manager manages a team of catering staff, collaborates with clients, and ensures that all events are delivered successfully and within budget.

Key Responsibilities:

Event Planning and Coordination:

Collaborate with clients to determine event requirements, including menu selection, dietary restrictions, budget, and event logistics.
Plan and coordinate all aspects of catering events, such as weddings, corporate functions, conferences, and social gatherings.
Manage the event timeline, ensuring all preparations, setup, and breakdown activities are executed smoothly and efficiently.
Coordinate with internal and external stakeholders, such as chefs, service staff, vendors, and event planners.
Menu Development and Food Service:

Develop creative and diverse menus based on client preferences, dietary restrictions, and current food trends.
Ensure high-quality food presentation, taste, and consistency throughout all catering events.
Oversee food procurement, inventory management, and cost control, while maintaining quality standards.
Monitor food safety and hygiene practices to ensure compliance with health and safety regulations.
Team Management and Training:

Recruit, train, and supervise a team of catering staff, including chefs, cooks, servers, and event support staff.
Schedule and assign staff according to event requirements, ensuring adequate coverage and efficient service delivery.
Conduct performance evaluations, provide feedback, and implement training programs to enhance staff skills and performance.