CATERING MANAGER

Key Responsibilities:

Plan, organize, and oversee the daily operations of the restaurant and catering services.

Manage and supervise restaurant staff, including recruitment, training, scheduling, and performance evaluations.

Ensure high standards of customer service and promptly resolve customer feedback and complaints.

Coordinate with kitchen and service teams to ensure timely food preparation and efficient service delivery.

Plan and manage catering events, including menu coordination, staffing, logistics, and event execution.

Monitor food quality, hygiene, cleanliness, and compliance with Singapore Food Agency (SFA) and workplace safety regulations.

Manage inventory, purchasing, and supplier relationships to ensure adequate stock levels and cost control.

Prepare and monitor operating budgets, sales performance, and profitability, implementing cost-control measures where necessary.

Develop and implement promotional campaigns, marketing initiatives, and customer engagement activities to increase sales.

Ensure compliance with all licensing, employment, and food safety regulations.

Prepare operational reports and recommend improvements to enhance productivity and customer satisfaction.

Work closely with senior management to achieve business objectives and maintain high operational standards.