Job Summary:
Key Responsibilities:
- Oversee daily catering operations and ensure seamless event execution.
- Manage kitchen, service, logistics, and operations teams.
- Coordinate with clients to understand event requirements and ensure timely delivery.
- Plan manpower, transportation, and resource allocation for events.
- Monitor food quality, presentation, hygiene, and safety standards.
- Manage inventory, procurement, and vendor relationships.
- Control operational costs and optimize productivity.
- Handle customer feedback and resolve operational issues promptly.
- Ensure compliance with food safety regulations and company SOPs.
- Prepare operational reports, budgets, and performance metrics.
Requirements:
- Bachelor's degree or Diploma in Hotel Management, Hospitality, or a related field.
- 3-5 years of experience in catering, banquet, or hospitality operations.
- Solid leadership and team management skills.
- Excellent client handling and communication abilities.
- Knowledge of food safety, hygiene standards, and event operations.
- Ability to manage multiple events in a fast-paced environment.