CATERING SERVICE MANAGER

Job Summary

The Catering Operations Manager is responsible for the overall planning, execution, and delivery of high-quality catering services. This role involves client consultation, event coordination, team management, and budget oversight to ensure exceptional guest experiences across all catering functions, from intimate gatherings to large-scale corporate events. A strong focus on service standards, food quality, and operational efficiency is essential.

Key Responsibilities

1.Client Consultation & Sales Management

• Understand and assess customer requirements through direct consultations, emails, and event briefs.
• Propose catering solutions tailored to client needs, budgets, and event types (corporate, wedding, festivals, private functions).
• Maintain a professional and friendly relationship with clients to foster long‑term business.
• Prepare detailed proposals and quotations, including menu suggestions, service styles, and pricing structures.
• Negotiate pricing while maintaining profitability and service quality.
• Ensure timely follow‑up on client enquiries and confirmations.

2.Menu Planning & Customization

• Work closely with chefs and culinary teams to design menus suited to various event themes and dietary preferences (vegetarian, Jain, vegan, gluten‑free, etc.).
• Innovate and update menus regularly to reflect seasonal ingredients, culinary trends, and customer feedback.
• Coordinate food tastings for high‑profile or large‑scale events when required.
• Ensure menus are costed correctly and align with brand standards.

3.Event Coordination & Execution

• Plan and manage all aspects of event execution including food production, presentation, setup, service, and breakdown.
• Conduct site visits when necessary to assess layout, logistics, and venue suitability.
• Coordinate with vendors for additional needs such as décor, cutlery, rental equipment, floral arrangements, or AV support.
• Ensure all food safety, hygiene, and presentation standards are met on‑site.
• Supervise event setup including buffet lines, seating, signage, and guest flow.

4.Staffing & Team Leadership

• Hire, train, and onboard catering staff including waitstaff, event captains, kitchen helpers, and logistics crew.
• Prepare staffing rosters, assign roles, and manage shift scheduling based on event requirements.
• Conduct briefings before each event to ensure all staff are aligned on timing, menu, service flow, and guest expectations.
• Supervise staff during events and provide real‑time direction and problem‑solving.
• Monitor staff performance and maintain a positive, service‑oriented team culture.

5.Operations & Logistics

• Oversee procurement and maintenance of catering equipment, tableware, utensils, linens, and display materials.
• Maintain accurate inventory records and monitor usage to avoid overstocking or shortages.
• Ensure timely ordering and delivery of food items and materials required for events.
• Coordinate transport logistics, setup timelines, and venue access requirements.

6.Marketing & Business Development

• Develop and implement marketing plans to promote catering services to individuals, corporations, and institutions.
• Collaborate with the marketing team to create brochures, social media content, and promotional campaigns.
• Build partnerships with event planners, wedding coordinators, and corporate offices.
• Attend trade shows, exhibitions, and networking events to increase brand visibility and generate leads.
• Monitor client feedback and online reviews to continually enhance offerings and service delivery.

7.Financial Management & Reporting

• Assist in the preparation of budgets and financial projections for the catering department.
• Track all catering‑related expenses including food cost, labour, logistics, and rental items.
• Prepare post‑event financial summaries and analyse profitability.
• Recommend pricing structures that balance value for customers and business profitability.
• Ensure timely invoicing and coordination with the finance team for payment collection.

8.Customer Relationship Management

• Act as the primary point of contact for catering clients from enquiry to post‑event follow‑up.
• Ensure prompt and professional communication at all stages of the sales and service process.
• Handle last‑minute requests, changes, or complaints with diplomacy and efficiency.
• Conduct client satisfaction surveys and maintain a database of repeat and high‑value customers.

9.Compliance & Quality Assurance

• Ensure all catering operations comply with local food safety, hygiene, and labour regulations.
• Maintain updated records of licences, health inspections, and certifications.
• Conduct periodic audits of kitchen and storage areas used for catering.
• Train staff in hygiene protocols and allergen awareness.

10.Innovation & Strategic Planning

• Stay updated on industry trends, guest expectations, and competitor offerings.
• Introduce innovative ideas such as themed buffets, live stations, eco‑friendly packaging, or digital ordering systems.
• Explore new revenue streams such as DIY catering kits, delivery catering, or festive gift boxes.
• Collaborate with executive management to align catering goals with broader brand objectives.

Skills & Competencies Required

• Excellent communication skills (verbal and written)
• Customer‑first mindset with strong problem‑solving abilities
• Leadership & team management skills with experience supervising large teams
• Detail‑oriented with excellent organisational and multitasking capabilities
• Knowledge of food safety regulations and HACCP standards
• Strong negotiation and budgeting skills
• Ability to thrive under pressure and adapt to last‑minute changes
• Proficiency in Microsoft Office (Word, Excel, Outlook); familiarity with POS or event software is a plus

Preferred Qualifications & Experience

• Diploma or Degree in Hospitality, Event Management, or Business Administration
• Minimum 3–5 years’ experience in catering operations, F&B service, or event coordination
• Prior experience in high‑volume catering (e.g. weddings, corporate events) is highly desirable

Working Conditions

• Must be willing to work on weekends, public holidays, and evenings depending on event schedules
• On‑site supervision required for off‑premise events
• Physically fit to oversee event setup and coordinate staff over long hours

#J-18808-Ljbffr…