Key Responsibilities:
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.
Solid team management and communication skills.
Valuable knowledge of food safety, inventory, and catering operations.
Ability to manage multiple events and teams efficiently.