A Catering Services Manager oversees all aspects of a catering operation, from client consultations and menu planning to event execution and staff management. They ensure the quality and timely delivery of catering services, maintaining client satisfaction and profitability.

Key Responsibilities of a Catering Services Manager:

• Client Interaction:Consult with clients to understand their needs and preferences, develop catering plans, and finalize orders.
• Menu Planning:Create and manage catering menus, considering dietary restrictions, portion sizes, and ingredient requirements.
• Operations Management:Oversee food preparation, event logistics, and on-site setup, ensuring smooth event execution.
• Staff Management:Schedule, train, and manage catering staff and kitchen personnel, including hiring and appraisals.
• Quality Control:Ensure the quality and consistency of food and beverage services, as well as compliance with food safety regulations.
• Financial Management:Manage costs, track inventory, and optimize profitability of catering operations.
• Vendor Management:Coordinate with vendors to ensure timely delivery of supplies and equipment.
• Communication:Respond to client inquiries and feedback effectively and in a timely manner.

Skills and Qualifications:

• Bachelor degree in Hotel and Catering Mangment
• Strong leadership, communication, and organizational skills.
• Knowledge of food preparation techniques and food safety regulations.
• Experience in menu planning and catering operations.
• Ability to manage staff, vendors, and client relationships.
• Proficiency in basic software and inventory management systems.
• Possesses the ability to work on various shifts, including weekends and public holidays.