Job Summary:
Catering managers plan, organize and develop the food and beverage services of organizations and businesses, while meeting customer expectations, food and hygiene standards and financial targets.
Key Responsibilities:
The Catering Manager is responsible for (but not limited to) the following:
- Establishes and maintains good client relationship.
- Applies and follows the contractual obligations, policies and procedures.
- Manages the food and beverage provision for functions and events.
- Maintains strict staff disciplines and abides by the rules and procedures in service as per the clients / contractual requirements.
- Planning menus in consultation with chefs.
- Carries out regular inspection, monitors personal hygiene standards.
- Offers suggestions on innovative menus, plans for special functions, etc.
- Conducts daily briefing, tool box talks, safety stand downs and / or hygiene meetings on site and ensures all dining personnel strictly comply with established rules and regulations.
- Constantly available to his staff to assist in any issues that may occur.L
- Leading the team positively with a “Can Do” attitude.