The Catering Manager is responsible for overseeing the entire catering operation, ensuring the delivery of high-quality food and beverage services for a variety of events. This role involves managing a team of chefs, servers, and catering staff, coordinating event logistics, developing catering menus, and maintaining strong relationships with clients to ensure their expectations are met.

Key Responsibilities:
• Event Planning & Coordination: Oversee and plan catering for various events, including weddings, corporate meetings, parties, and special occasions. Ensure that event details such as menu, venue, timeline, and special requests are met.
• Staff Management: Hire, train, schedule, and manage catering staff, ensuring they deliver excellent customer service and meet company standards. Monitor performance and conduct evaluations.
• Menu Development: Collaborate with clients to develop customized menus based on their preferences, dietary requirements, and event themes. Work with chefs and kitchen staff to ensure food quality and presentation align with client expectations.
• Budget & Cost Management: Develop cost estimates, manage catering budgets, and ensure catering services remain within financial guidelines. Negotiate pricing with suppliers and vendors.
• Vendor Management: Establish and maintain relationships with suppliers, including food vendors, rental companies, and other service providers. Manage orders for food, beverages, and event equipment.
• Logistics & Operations: Supervise the preparation, delivery, and presentation of food and beverages at events. Ensure that all equipment, decorations, and staffing are in place on time for events.
• Customer Relations: Serve as the main point of contact for clients before, during, and after events. Address any client concerns and ensure overall satisfaction to foster long-term business relationships.
• Health & Safety Compliance: Ensure that all food safety and hygiene regulations are strictly followed. Oversee the cleanliness and safety of the catering area and kitchen.
• Marketing & Promotion: Work with the marketing team to promote catering services, develop proposals for potential clients, and participate in client presentations.
• Financial Reporting: Track financial performance of catering operations, including sales, costs, and profits. Report on progress and provide regular updates to senior management.

Qualifications:
• Education: High school diploma or equivalent; a degree in Hospitality Management, Culinary Arts, or a related field is preferred.
• Experience: At least 3–5 years of experience in catering, event planning, or hospitality management, with at least 2 years in a supervisory or management role.
• Skills:
o Strong leadership and team management abilities.
o Excellent communication, interpersonal, and organizational skills.
o Financial acumen, including budgeting and cost control.
o Ability to work under pressure and manage multiple events simultaneously.
o Knowledge of food safety regulations and catering standards.
o Proficiency in Microsoft Office and catering/event management software