The Catering Manager is responsible for overseeing all aspects of catering operations, including event planning, execution, and financial management. This role requires strategic coordination of client services, staff management, and resource optimization to ensure high-quality catering experiences that align with client expectations and company standards.

Key responsibilities:

• Key person in planning, coordinating, and executing all approved catering, catering events, live setups, drop-off etc.
• Answers catering department incoming calls, document all inquiries and maintain master event calendar.
• Maintain and update inventory records by conducting physical counts of materials, equipment, merchandise, and supplies, and reporting discrepancies between physical counts and system records for timely resolution.
• Oversees that detailed up to date event files are maintained and documents all conversations, orders, special requests, and contracts.
• Negotiate with vendors and suppliers to secure favorable rates while ensuring quality.
• Work hard and motivate the team to achieve the assigned monthly targets of the department.
• Work closely with Operation Department in managing the food and beverage provisions for functions and events to include negotiating contracts with customers, planning menus based upon customer contract requirements.
• Ensure health and safety regulations are strictly observed before, during and after the event.
• Work closely with operation department in establishing budgeting and financial targets and forecasts for catering department.
• Strive for continuous improvement through; monitoring the quality of the product and service provided, interacting with customers, dealing with staffing and customer complaints.
• Keep abreast of trends and developments in the industry, such as menus, trends in customer tastes, management priorities.
• Contribute to business development through planning new promotions and initiatives.
• Planning menus in consultation with chefs.
• Ordering to Purchase Department and coordinating with warehouse, central kitchen, and branches.
• Training, supervising, and motivating the staff.
• Evaluate the employee performances in monthly basis.
• Monitoring the quality of the product and service provided as company standards.
• Identify and delegate responsibilities to catering staff to ensure objectives are met and excellent service is consistently achieved.
• Consistently review catering operations and staff to identify any problems, concerns, and opportunities for improvement.
• Work closely with marketing team to develop catering promotions, activities and marketing campaign.
• Provide feedback and maintain the tracker about the event performance on and ongoing basis.
• Understand guest needs and exceed expectations by team’s performance.
• Manage the catering services to exceed standards in food quality, cleanliness, and timeliness.
• Consistently monitor revenue and expenses, working to achieve or exceed financial targets.
• Solicit guest feedback to understand the needs and wants of customers.
• Follow the Company policies and procedures, including those for cash handing and safety/security.
• Ensure proper and safe delivery/distribution of catered products.
• Maintain discretion and maturity in handling sensitive or confidential data.
• Working closely with different departments and stake holders.

Skills

Qualification & Skills Required

Experience Required

• Minimum 10 years of experience in the same or a similar role.

Educational Qualification

• Bachelor’s degree in Hospitality Management or a related field.

Personal Skills

• Excellent interpersonal and communication skills.
• Positive attitude and strong team player.
• Self-motivated with a passion for hospitality.
• Excellent command of English and Arabic (spoken and written).
• Strong planning, organizational, and time-management skills.