Core Responsibilities & Duties

- Client Relations & Sales: Meet with clients to discuss event goals, design custom menus with culinary teams, negotiate pricing, and finalize contracts.
- Staff Leadership: Hire, train, schedule, and supervise kitchen and service team members to maintain high execution standards.
- Event Logistics: Coordinate venue layouts, equipment rentals, pre-setting, food presentation, and precise service timing.
- Financial Management: Monitor budgets, track inventory levels, negotiate with suppliers, manage payroll, and drive event profitability.
- Health & Safety Compliance: Ensure strict adherence to food safety laws, sanitation regulations, and safe hygiene practices across all kitchen and serving stations.

Essential Skills & Qualifications

- Organization:



Multitask and manage fast-paced, high-pressure environments with tight deadlines.
- Communication: Bridge expectations smoothly between clients, kitchen staff, and external vendors.
- Education & Experience: Typically requires a background in hospitality management, culinary arts, or business administration alongside hands-on food service experience.

Pay: ₹45,000.00 - ₹55,000.00 per month

Advantages:

- Cell phone reimbursement
- Flexible schedule
- Food provided
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Catering Manager (Chengalpattu)
🏢 SRM Group
📍 Chengalpattu