- Manage day-to-day catering operations and ensure smooth service delivery.
- Plan and coordinate catering events, menus, manpower, and logistics.
- Supervise catering staff and ensure proper allocation of duties.
- Ensure food quality, hygiene, safety, and presentation standards.
- Monitor inventory, food costs, wastage, and stock levels.
- Coordinate with clients and handle feedback or complaints professionally.
- Manage vendor coordination and timely procurement of materials.
- Monitor budgets, sales, and operational expenses.
- Prepare daily/weekly operational reports for management.
- Train and motivate the team to maintain service standards.
Requirements:
- 3–5 years of experience in catering, hospitality, or food service.
- Strong team management and communication skills.
- Valuable knowledge of food safety, inventory, and catering operations.
- Ability to manage multiple events and teams efficiently.