Catering Manager

 

Catering Manager

Job Summary

Our client is seeking an experienced and hands on Catering Manager to oversee the daily operations of a busy food service operation. The successful candidate will be responsible for ensuring efficient operations, maintaining high food quality and safety standards, leading a team, managing inventory, and delivering an excellent customer experience. This role is ideal for someone who thrives in a fast paced environment and enjoys leading by example.

Key Responsibilities

• Manage the day to day operations of the catering and food service department.

• Plan and coordinate weekly menus while maintaining quality, variety, and cost effectiveness.

• Ensure compliance with all food safety, sanitation, and health regulations.

• Monitor inventory levels and coordinate the ordering of food, beverages, and operational supplies.

• Manage food costs and assist with budgeting and inventory control.

• Address customer feedback and resolve service related concerns in a professional and timely manner.

• Lead, coach, and support front of house and kitchen staff to maintain high performance standards.

• Ensure a clean, organized, and efficient working environment.

• Assist with catering functions and special events as required.

• Perform other related duties as assigned.

Requirements

• Minimum of 3 to 5 years' experience in catering, hospitality, food service, or restaurant management.

• Strong leadership and people management skills.

• Excellent customer service and interpersonal communication skills.

• Ability to work under pressure and make sound decisions in a fast paced environment.

• Strong organizational and time management abilities.

• Knowledge of budgeting, food costing, inventory management, and stock control.

• A hands on management style with a willingness to support all operational areas when needed.

Qualifications

• Diploma or Degree in Hospitality Management, Business Administration, or a related field.

• Valid Food Handler's Permit.

• Sound knowledge of menu planning, food costing, and food safety best practices.