Catering Manager-HVC

Job Summary

• Responsible to achieve the yearly sales target through building and maintaining connections with current & potential customers for all catering sectors by working closely with the Catering Team.
• Development of the Catering Dept. and team productivity

Key Accountabilities

• Ensure the monthly sales target are fixed and communicated to the Catering Team in order to achieve the yearly budget.
• Attend visits to customers and event management companies to promote HVC.
• Development of Menu items in coordination with the Head Chef and Director of Operations.
• Reviewing and comparing the Menu prices to the food cost.
• Following up on long term contracts with customers in coordination with Catering Supervisor and Director of Operations.
• Approving the quotation/contracts and prior to sharing it to the client for his / her approval and follows up accordingly.
• Conducts tasting for customers when needed.
• Review periodically the competitors’ activities & implementing actions accordingly.
• Guiding the Catering Supervisor on Creating & Implementing new ideas to the business related to displays, presentations & related best practices

Knowledge, Skills and Aptitude

• Educational Qualifications and Certifications: University degree in Hospitality management or related field
• Knowledge: Excellent Knowledge in Catering and Quality control
• Leadership and Development of Team
• Technical Skills: Computer and MS Office Proficiency, Culinary Skills
• Language Skills: Arabic is desirable. English is essential
• Experience: Minimum of 10 years of experience in the catering industry

Key Interactions

• Key Internal Contacts:
• Director of Operations/ Head Chef / General Manager
• Purpose of Interaction: Direction and Support
• Finance/IT/HR
• Purpose of Interaction: Support Team
• Key External Contacts:
• Customers
• Purpose of Interaction: Contracts and Proposal
• Direct Reports: Catering Supervisor and Catering Team