Operational Management:
- Supervise daily catering operations, ensuring efficiency and high service standards.
- Coordinate food preparation, presentation, and service for events.
- Maintain compliance with food safety and hygiene regulations.

- Team Supervision:
- Lead and train catering staff to ensure smooth operations.
- Assign tasks, monitor performance, and provide guidance.
- Ensure staff follows health, safety, and company policies.

- Customer Service & Event Coordination:
- Communicate with clients to understand their catering needs and preferences.
- Assist in planning menus and event logistics.
- Address customer inquiries and resolve any issues during events.

-Inventory & Budget Management:
- Monitor food stock and supplies, ensuring proper inventory control.
- Work within budget constraints to manage costs and minimize waste.
- Coordinate with vendors and suppliers for timely deliveries.

- Quality Control & Compliance:
- Ensure food quality, portion control, and presentation meet company standards.
- Enforce hygiene and sanitation guidelines in line with local food safety regulations.
- Conduct regular inspections to maintain cleanliness and food safety