1. Role Purpose
The Catering Manager owns the end-to-end performance of Amaretti's Catering & Events division: from lead generation and quotation through event execution and post-event review.
The role reports directly to the GM. The Catering Manager is accountable for profitable growth of the division, consistent execution quality, and a trained, well-presented catering team.

2. Key Responsibilities

Sales & Client Management
* Own the catering sales pipeline: respond to inquiries, prepare and issue quotations, and follow up through to confirmation, execution and after sales.
* Manage key accounts and recurring institutional clients (e.g. corporate, school, and tender-based contracts).
* Represent Amaretti in client-facing meetings, tastings, and site visits.
* Negotiate pricing and event terms within approved margin guidelines.
Event Planning & Execution
* Translate confirmed bookings into detailed event orders: menus, quantities, timing, staffing, and equipment needs.
* Coordinate with Pastry/Kitchen on prep schedules and with Procurement on sourcing for event-specific items.
* Oversee on-site or on-call event supervision to ensure setup, service, and breakdown meet Amaretti standards.
* Maintain and enforce prep checklists, retrieval trackers, and event staffing sheets for every booking.

Team Leadership & Training
* Recruit, schedule, and manage catering supervisors, coordinators, and event staff (outsourced or inhouse).
* Deliver and maintain staff training, including service standards, grooming and conduct policy, and safety procedures for mixed catering teams.
* Conduct performance check-ins and address performance issues

Operations & Standards
* Maintain and update SOPs for catering operations, including equipment handling, catering truck cleaning schedules, and food safety compliance, catering storage.
* Ensure all equipment, vehicles, and catering assets are maintained, tracked, and returned/reconciled after each event.
* Monitor and manage catering-specific inventory.
Financial Performance
* Prepare accurate, consistently formatted quotations and cost breakdowns for each event & get them approved before sharing with the client
* Track division revenue vs. projection ; report monthly to GM.


Business Development
* Identify and pursue new catering channels: corporate contracts, school partnerships, and institutional tenders.
* Support proposal development and tender submissions (e.g. cafeteria management, supply agreements).
* Coordinate with Marketing on catering-specific promotional content and app/ordering integration.

Peak seasons
During the Christmas and New Year season, lent, easter…, the Catering Manager acts as lead partner on execution, supported by the FOH team, Marketing, and other departments as needed


3. Key Performance Indicators
* Catering division revenue vs. target (monthly/quarterly).
* Quotation-to-confirmation conversion rate.
* Client retention and repeat-booking rate for key accounts.
* Event execution quality (client feedback, incident/complaint rate).
* Staff training completion and turnover within the catering team.

4. Requirements
Experience & Education
* 10+ years in catering, banqueting, or event operations, with at least 8years in a supervisory or management role.
* Degree or diploma in Hospitality Management, Business, or related field preferred; equivalent experience accepted.
* Track record managing budgets, staffing, and multi-event calendars simultaneously.

Skills & Competencies
* Strong commercial acumen: pricing, costing, and margin management.
* Hands-on leadership style, comfortable managing mixed teams (permanent and event-day/freelance staff).
* Excellent organizational skills; able to run multiple concurrent events without quality slippage.
* Clear, professional communicator with clients, vendors, and internal teams — fluent in Arabic and English; French an asset.
* Calm under pressure, solutions-oriented during live event issues.
•Flexible
* Working knowledge of food safety/hygiene standards (HACCP or equivalent) and event equipment logistics.
5. Working Conditions
This role requires flexibility to work evenings, weekends, and holidays around the event calendar, with regular presence at both the pastry /kitchen base and event sites