Responsible for overseeing the daily operations of catering services, ensuring that events are executed smoothly, and that customers are satisfied with the service.

Event Coordination (pre-event):

·       Plan, organize, and supervise catering events from start to finish.

·       Work closely with clients to understand their requirements and preferences, ensuring all details are executed as requested.

·       Coordinate with Baristas, drivers, laborers and CK departments to ensure timely preparation and delivery of food and beverages.

Food & Beverage Management:

·       Oversee the preparation, presentation, and quality of food and beverages served during events.

·       Ensure that all food items are prepared and presented according to company standards and client specifications.

·       Monitor inventory levels and order supplies as needed to avoid shortages during events.

Customer Service:

·       Act as the primary point of contact for clients during events, addressing any concerns or special requests.

·       Ensure high levels of customer satisfaction by providing prompt, efficient, and courteous service.

·       Handle any complaints or issues that arise during events in a professional and timely manner.

Budget Management:

·       Assist in preparing budgets for catering events, ensuring that costs are controlled, and profitability is maintained.

·       Monitor expenses during events and adjust as necessary to stay within budget.

Logistics Coordination:

·       Coordinate the setup installation and de-installation of booths and equipment.

·       Ensure that all catering equipment is in good working order and properly maintained.

Compliance and Safety:

·       Ensure compliance with all food safety, hygiene, and sanitation standards.

·       Conduct regular inspections of catering areas and equipment to ensure cleanliness and safety.

·       Train staff on proper food handling procedures and safety protocols.

Reporting:

·       Prepare post-event reports summarizing event performance, client feedback, and areas for improvement.

·       Report any equipment malfunctions or other issues to the appropriate department for resolutions.

Skills

Minimum Qualifications:

Bachelor’s degree in hospitality management, business administration, or a related field (or equivalent work experience).

Certification:

Professional Background / Years of Experience:

5+ year of experience in a similar field

Language:

Arabic (P) / English

Job Competencies and Levels:

Knowledge / Skills

·       Proven experience as in catering preferably in a multi-unit or area management capacity.

·       In-depth knowledge of catering operations, including food preparation, customer service, and health and safety regulations.

·       Strong leadership skills with the ability to motivate and inspire a team.

·       Excellent problem-solving and decision-making abilities.

·       Exceptional communication and interpersonal skills.

·       Ability to work well under pressure and manage multiple priorities effectively.

·       Flexibility to travel within the designated area and work extended hours as needed.

·       Valid driver's license and access to reliable transportation.