Job Description

Key Responsibilities for Outdoor Catering Manager / Supervisor (Operations):

• Collaborating with clients to understand their catering needs and preferences.
• Developing and executing catering plans, including menu selection, logistics, and staffing.
• Coordinating with vendors for food and equipment procurement.
• Ensuring the timely delivery of catering services.
• Supervising and training catering staff, including servers, bartenders, and kitchen staff.
• Assigning tasks and responsibilities, ensuring efficient workflow during events.
• Motivating and guiding staff to maintain high service standards.
• Ensuring food safety and hygiene standards are maintained.
• Addressing any issues related to food quality or service.
• Building and maintaining strong relationships with clients.
• Addressing client concerns and feedback effectively.
• Ensuring high levels of client satisfaction with the catering service.
• Ensuring proper setup and breakdown of event spaces.
• Maintaining a clean and organized work environment.
• Adhering to health and safety regulations.
• Troubleshooting any issues that arise during events.

Skills and Qualifications:

• Minimum 5-10 years of experience in outdoor catering.
• Excellent verbal and written communication skills.
• Ability to lead and motivate a team.
• Strong organizational and time management skills.
• Ability to resolve issues and make decisions effectively.
• Understanding of service standards and hygiene practices.
• Ability to build and maintain client relationships.
• Ability to adapt to changing situations and last-minute requests.

Minimum graduate. IHM passes out are preferable.