Key Responsibilities for Outdoor Catering Manager / Supervisor (Operations):
- Collaborating with clients to understand their catering needs and preferences.
- Developing and executing catering plans, including menu selection, logistics, and staffing.
- Coordinating with vendors for food and equipment procurement.
- Ensuring the timely delivery of catering services.
- Supervising and training catering staff, including servers, bartenders, and kitchen staff.
- Assigning tasks and responsibilities, ensuring efficient workflow during events.
- Motivating and guiding staff to maintain high service standards.
- Ensuring food safety and hygiene standards are maintained.
- Addressing any issues related to food quality or service.
- Building and maintaining strong relationships with clients.
- Addressing client concerns and feedback effectively.
- Ensuring high levels of client satisfaction with the catering service.
- Ensuring proper setup and breakdown of event spaces.
- Maintaining a clean and organized work environment.
- Adhering to health and safety regulations.
- Troubleshooting any issues that arise during events.
Skills and Qualifications:
- Minimum 5-10 years of experience in outdoor catering.
- Excellent verbal and written communication skills.
- Ability to lead and motivate a team.
- Robust organizational and time management skills.
- Ability to resolve issues and make decisions effectively.
- Understanding of service standards and hygiene practices.
- Ability to build and maintain client relationships.
- Ability to adapt to changing situations and last-minute requests.