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About the job
On behalf of our client, we seeking a Catering Manager who will be responsible for managing all the Catering Activities within the organization, which include planning, organizing, and developing food and beverage services for various events requested by customers in accordance with set policies and standards. He/ she will be responsible for achieving the sales targets of catering services to contribute to maintaining the financial and competitive position of the organization.
Roles & Responsibilities:
Develop the strategic objectives & KPIs for the Catering Services Management Department as per the F&B Operations Division’s Director directions and set the individual objectives for employees under management accordingly.
Aim at achieving the operating results of the Catering Services Management Department and ensure that appropriate measures are in place to achieve targeted objectives, reduce risk, and make accurate decisions.
Develop the Department's annual budget, as well as cascade it to the unit level (where applicable) under the supervision of the director manager and ensure that all employees are working according to the assigned budget.
Ensure maintaining the costs and expenditures within the set budget.
Develop the Policies & Processes for the Catering Services Management Department in line with organizational standards and other applicable laws and regulations and ensure proper implementation of the same by the assigned staff. Catering Operations
Manage all catering services activities within the organization including but not limited to: Meeting with clients to discuss the food and service arrangements for the event, proposing different food menus, as well as providing ideas related to the arrangement of the event.
Develop and update the sales plans of the organization's Catering Services in order to achieve the set targets on time.
Manage the coordination with the Head Chef/ Executive Chef in the Central Kitchen in order to arrange for catering events as well as collaborating with the Corporate Chef in case of a shortage of staff for big events, to allocate the required resources from the organization's Restaurants/ Confectionaries.
Manage all existing accounts and establish new accounts in order to increase the organization's customer base and market share.
Monitor competition in the catering services market by analyzing related information on the marketplace pertaining to prices, current products, new products …etc. to recommend service improvements and business opportunities and report the same to the Direct Manager.
Review reports that summarize and forecast business activities and the financial position of the department and escalate critical issues to provide effective recommendations in meeting the key challenges.
Review and approve the promotional material and the events of the organization’s Catering Services.
Ensure maintaining records and documents of catering services sales orders and transactions on the system.
Perform other duties related to the job as assigned by the Direct Manager. Customer/ Quality Service
Monitor the service level of catering provided to clients and collaborate with the catering services team to provide high-quality services and meet clients’ expectations.
Handle customers’ complaints and resolve any other issues related to the catering services to ensure the successful resolution of the same to maintain customer satisfaction. Health and Safety.
Ensure adherence to HACCP (Hazard Analysis Critical Control Point) at all times by all employees, if applicable.
Ensure adherence to the Catering Services Standards and policies to ensure high standards of freshness, cleanliness, personal hygiene, minimizing waste, and maximizing quality. Business Requirements.
Investigate, provide input, and recommend the continuous improvement of Catering practices taking into account ‘international best practice’, changes in local standards as well as changes in the business environment which demand proactive action plans.
Identify the manpower requirements for the Catering Services Management Department and coordinate with the HR & Administration Departments regarding the recruitment activities to ensure the hiring of a highly professional and knowledgeable workforce.
Conduct annual performance appraisals for subordinates and recommend salary increments and promotions accordingly.
Identify the training needs of employees and ensure training & development initiatives are successfully delivered and provide feedback to the Direct Manager.
Delegate responsibilities and assign tasks to subordinates to facilitate performing different tasks and work-related activities.
Manage subordinates' attendance and leaves to ensure compliance with the organization's attendance policy, as well as the availability of proper replacement during subordinates' leaves.
Prepare reports covering the main activities performed by the Catering Services Management and submit the same to the Direct Manager.
Qualifications and Skills:
Bachelor’s Degree in hospitality management, Business Administration, or related field.
Minimum of 8 – 10 years of experience in the same or related field.
Seniority Level: Managerial-Level
Job Functions: Manufacturing & Production
Industries : Information Technology
