Position Summary
The Catering Operations Manager oversees the daily operations of catering services, ensuring exceptional service delivery, operational efficiency, and customer satisfaction. This role requires a balance of leadership, planning, and hands-on management to execute events seamlessly and maintain the company’s high standards.
Key Responsibilities
1. Operations Management
- Oversee all catering operations, from planning to execution, ensuring smooth and efficient workflows.
- Manage catering logistics, including menu development, equipment, and staffing requirements.
- Ensure compliance with health and safety regulations, food hygiene standards, and company policies.
2. Team Leadership
- Supervise and manage the catering team, including chefs, servers, and support staff.
- Recruit, train, and develop team members to deliver high-quality service.
- Schedule and assign tasks to ensure adequate staffing for all events.
3. Client Relationship Management
- Serve as the primary point of contact for clients during the planning and execution phases.
- Collaborate with clients to understand their needs, customize menus, and provide tailored solutions.
- Address and resolve client concerns promptly to ensure satisfaction.
4. Financial Oversight
- Develop and manage catering budgets, ensuring profitability for each event.
- Track expenses, negotiate vendor contracts, and optimize cost efficiencies.
- Prepare reports on financial performance, event feedback, and operational metrics.
5. Event Coordination
- Work closely with the sales and event planning teams to align catering services with client expectations.
- Ensure timely delivery and setup of catering services, including food, beverages, and equipment.
- Handle unexpected challenges during events, ensuring minimal disruption to service.
6. Continuous Improvement
- Evaluate operations to identify areas for improvement in efficiency and quality.
- Stay updated on industry trends and incorporate best practices into operations.
- Innovate menus and service offerings to meet evolving client needs.
Key Qualifications
Education:
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
Experience:
- 5+ years of experience in catering, hospitality, or food service operations, with at least 2 years in a managerial role.
Skills:
- Strong leadership and team management abilities.
- Excellent organizational and multitasking skills.
- Exceptional communication and customer service skills.
- Financial acumen with experience in budgeting and cost management.
- Knowledge of food safety regulations and catering logistics.
Personal Attributes:
- Attention to detail and commitment to quality.
- Problem-solving mindset with the ability to work under pressure.
- Passion for delivering exceptional guest experiences.
