Job Description

Key Responsibilities

Operations Management:

Supervise all aspects of catering services, including event planning, preparation, service, and cleanup to maintain high standards and efficiency.

Client Relations:

Collaborate with clients to understand their needs, tailor catering solutions, and ensure customer satisfaction by providing excellent service.

Staff Leadership:

Recruit, train, and manage catering staff, fostering a positive and productive work environment, and ensuring they meet quality standards.

Budget and Financial Management:

Develop and manage budgets, control costs, monitor inventory, and ensure cost-effective operations while maintaining profitability.

Menu Development:

Work with chefs to plan and design menus that align with client preferences, budget, and event requirements.

Logistics and Setup:

Coordinate event logistics, including food and equipment transportation, setup, and teardown, ensuring timely service and adherence to timelines.

Compliance and Safety:

Implement and maintain food safety, sanitation, and health standards in accordance with regulations and best practices.

Performance Analysis:

Track event feedback and performance metrics to identify areas for improvement and drive continuous service enhancement.
Essential Skills

Strong leadership and management skills. Excellent interpersonal and communication skills. Exceptional organizational and attention-to-detail skills. Proficiency in budget management and cost control. Knowledge of food handling, safety, and health regulations. Ability to work effectively under pressure and manage time efficiently. Creative problem-solving and strategic thinking abilities.
Job Type: Full-time

Pay: ₹338,355.83 - ₹751,054.29 per year

Application Question(s):

Hotel and Restaurant Experience
Education:

Higher Secondary(12th Pass) (Preferred)
Experience:

In Hotel or Catering: 4 years (Preferred)
Work Location: In person