Catering Manager

About the role

Plan, coordinate, and manage catering events from the initial inquiry through successful completion. Communicate with clients to understand their requirements, menus, budgets, and event expectations, ensuring a seamless experience.

Key responsibilities

• Prepare catering proposals, quotations, contracts, and detailed event plans.
• Coordinate with chefs, kitchen teams, service staff, suppliers, and other departments to guarantee smooth operations.
• Supervise catering staff, handling recruitment, training, scheduling, and performance management.
• Maintain food preparation, presentation, service, hygiene, and safety standards.
• Manage event setup, service, and breakdown according to specifications and timelines.
• Monitor inventory, equipment, supplies, and catering‑related costs.
• Control labor, food, and operational expenses while meeting profitability targets.
• Handle client feedback, requests, and complaints promptly and professionally.
• Conduct post‑event reviews to identify improvements in service quality and efficiency.
• Ensure compliance with company policies, food safety regulations, and health and safety requirements.

Required profile

• Bachelor’s degree or diploma in Hospitality Management, Hotel Management, Catering Management, Business Administration, or a related field.
• 3–5 years of proven experience in catering, hospitality, events, or food and beverage management.
• Strong knowledge of catering operations, event management, food safety, and service standards.
• Excellent leadership, communication, organizational, and problem‑solving abilities.
• Demonstrated capability to manage teams, budgets, suppliers, and multiple events simultaneously.

Required skills

• Proficiency in Microsoft Office.
• Experience with catering/event management software.