Catering Operations Manager

The Catering Operations Manager oversees the daily operations of catering services, ensuring exceptional service delivery, operational efficiency, and customer satisfaction. This role requires a balance of leadership, planning, and hands-on management to execute events seamlessly and maintain the company’s high standards.

1. Operations Management

• Oversee all catering operations, from planning to execution, ensuring smooth and efficient workflows.
• Manage catering logistics, including menu development, equipment, and staffing requirements.
• Ensure compliance with health and safety regulations, food hygiene standards, and company policies.

2. Team Leadership

• Supervise and manage the catering team, including chefs, servers, and support staff.
• Recruit, train, and develop team members to deliver high-quality service.
• Schedule and assign tasks to ensure adequate staffing for all events.

3. Client Relationship Management

• Serve as the primary point of contact for clients during the planning and execution phases.
• Collaborate with clients to understand their needs, customize menus, and provide tailored solutions.
• Address and resolve client concerns promptly to ensure satisfaction.

4. Financial Oversight

• Develop and manage catering budgets, ensuring profitability for each event.
• Track expenses, negotiate vendor contracts, and optimize cost efficiencies.
• Prepare reports on financial performance, event feedback, and operational metrics.

5. Event Coordination

• Work closely with the sales and event planning teams to align catering services with client expectations.
• Ensure timely delivery and setup of catering services, including food, beverages, and equipment.
• Handle unexpected challenges during events, ensuring minimal disruption to service.

6. Continuous Improvement

• Evaluate operations to identify areas for improvement in efficiency and quality.
• Stay updated on industry trends and incorporate best practices into operations.
• Innovate menus and service offerings to meet evolving client needs.

Education:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).

Experience:

• 5+ years of experience in catering, hospitality, or food service operations, with at least 2 years in a managerial role.

Skills:

• Strong leadership and team management abilities.
• Excellent organizational and multitasking skills.
• Exceptional communication and customer service skills.
• Financial acumen with experience in budgeting and cost management.
• Knowledge of food safety regulations and catering logistics.

Personal Attributes:

• Attention to detail and commitment to quality.
• Problem-solving mindset with the ability to work under pressure.
• Passion for delivering exceptional guest experiences.