Job Description

Event Management & Execution:

Plan, coordinate, and oversee catering events from start to finish, ensuring all details meet high-quality standards.

Staff Management:

Recruit, hire, train, and supervise catering staff (chefs, servers, support staff), creating schedules and fostering a collaborative team environment.

Menu Planning & Culinary Coordination:

Collaborate with culinary teams to design innovative menus that cater to diverse client needs and preferences.

Client Relations:

Build and maintain strong relationships with corporate clients, understand their requirements, and provide tailored catering solutions.

Budget & Financial Management:

Develop and manage budgets, monitor expenses, and implement cost-control measures to ensure profitability.

Inventory & Vendor Management:

Oversee inventory, manage supplies, and establish and maintain strong partnerships with food, beverage, and equipment vendors.

Quality Control & Compliance:

Ensure high-quality food and service, strict adherence to health, safety, and food regulations, and gather client feedback for continuous improvement.

Operations Oversight:

Manage daily operations, including food production workflows, logistics, and delivery, ensuring client satisfaction.
Job Type: Full-time

Pay: ?35,000.00 - ?55,000.00 per month

Benefits:

Health insurance Provident Fund
Experience:

Corporate Catering: 3 years (Preferred)
Work Location: In person