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 exact 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 secure 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 (India)
🏢 SRM Group
📍 India