Key Responsibilities:

1. Staff Management:
   • Recruit, train, and supervise catering staff, including chefs, servers, and event coordinators.
   • Develop and maintain schedules to ensure proper staffing levels for all events.
   • Conduct regular performance evaluations and provide coaching to improve team performance.
   • Ensure staff adheres to health and safety standards, company policies, and customer service guidelines.
2. Client Relations:
   • Communicate directly with clients to understand their catering needs, preferences, and event requirements.
   • Coordinate menu planning, food and beverage selection, and special requests.
   • Address client concerns or issues promptly and professionally to ensure satisfaction.
   • Ensure that all services are delivered on time and meet the client's expectations.
3. Operational Management:
   • Oversee all aspects of food production, ensuring that high-quality meals are prepared and presented.
   • Manage inventory, including ordering, storing, and maintaining food and beverage supplies.
   • Ensure all food safety and sanitation regulations are followed.
   • Manage logistics for event setup, including transportation, serving equipment, and staffing.
4. Event Planning and Execution:
   • Collaborate with event planners and coordinators to ensure smooth event execution.
   • Manage timelines and ensure all tasks are completed on schedule.
   • Supervise the setup, execution, and breakdown of catering services at events.
   • Monitor the quality of service during events, adjusting as necessary to meet client expectations.
5. Financial Management:
   • Assist in budget preparation for events and catering operations.
   • Monitor costs and ensure that catering operations stay within budget.
   • Track revenue and expenses, ensuring financial targets are met.
6. Marketing and Business Development:
   • Help develop and implement marketing strategies to promote catering services.
   • Build relationships with potential clients, including corporate clients, wedding planners, and event organizers.
   • Stay informed about industry trends and competitor activities to maintain a competitive edge.
7. Quality Control:
   • Ensure that all food and beverage items meet the highest standards of quality and presentation.
   • Conduct regular quality checks and inspections at various stages of food preparation and service.
8. Administrative Tasks:
   • Maintain accurate records of client details, event schedules, and financial transactions.
   • Handle contracts, invoicing, and payment collection from clients.
   • Prepare regular reports on catering performance and operational efficiency.