Catering Manager
Posted Updated
- Plan, coordinate, and manage catering events from initial inquiry through successful completion.
- Communicate with clients to understand their requirements, menus, budgets, and event expectations.
- Prepare catering proposals, quotations, contracts, and event plans.
- Coordinate with chefs, kitchen teams, service staff, suppliers, and other departments to ensure seamless operations.
- Supervise catering staff, including recruitment, training, scheduling, and performance management.
- Ensure food preparation, presentation, service, hygiene, and safety standards are consistently maintained.
- Manage event setup, service, and breakdown according to agreed specifications and timelines.
- Monitor inventory, equipment, supplies, and catering-related costs.
- Work closely with vendors and suppliers to ensure timely delivery of products and services.
- Control labor, food, and operational costs while achieving profitability targets.
- Handle client feedback, requests, and complaints professionally and promptly.
- Conduct post-event reviews and identify opportunities for improving service quality and operational efficiency.
- Ensure compliance with company policies, food safety regulations, and health and safety requirements.
- Maintain accurate records of bookings, invoices, staffing, inventory, and event performance.
- Develop and maintain strong relationships with existing and potential clients to generate repeat and new business.
- Any other duties as assigned.
- Bachelor’s degree or diploma in Hospitality Management, Hotel Management, Catering Management, Business Administration, or a related field.
- 3–5 years of proven experience in catering, hospitality, events, or food and beverage management.
- Strong knowledge of catering operations, event management, food safety, and service standards.
- Excellent leadership, communication, organizational, and problem-solving skills.
- Proven ability to manage teams, budgets, suppliers, and multiple events simultaneously.
- Strong customer-service and client relationship management skills.
- Good knowledge of cost control, inventory management, and financial reporting.
- Proficiency in Microsoft Office and relevant catering/event management software.