KEY RESPONSIBILTY
Financial Management and Budget Oversight:
- Lead the quarterly forecasting and yearly budgeting process.
- Manage client budgets for each catering event.
- Provide full internal costings for all events, seeking approval before proceeding.
- Implement, monitor, and manage event -specific Profit and Loss (P&L) in collaboration with the Finance team.
- Collaborate with the finance team to analyze financial reports and identify opportunities for improvement.
- Provide quotations and support in the collection of payments.
Operational Management:
- Ensure operational excellence to PATTIS high -quality event standards.
- Implement best practices to optimize workflow and resource allocation.
- Ensure an exceptional guest journey through front -of -house (FOH) training and development of all team members.
- Implement and ensure full compliance with the required protocol for all events.
- Manage back -of -house (BOH) operations, including policies and procedures.
- Provide regular menu updates and changes to align with market trends.
Logistic Management:
- Manage BOH, transportation, stores, and raw materials logistics.
Quality Control:
- Ensure consistent quality standards in food preparation and service.
- Monitor and maintain adherence to food safety and hygiene regulations.
- Conduct regular quality audits to uphold guest satisfaction.
- Ensure all food items meet correct standards for quality and temperature.
- Implement health and safety measures.
Customer Service:
- Be the key contact for all clients, representing the company professionally.
- Head up all events on the day, maintaining excellent service standards.
- Address customer feedback and implement improvements.
- Maintain excellent client relationships and proactively respond to client requests.
- Champion a customer -centric culture.
Team Leadership:
- Provide direct leadership and guidance to catering teams.
- Foster a positive and motivated work environment.
- Oversee training initiatives.
Expansion and Growth Strategies:
- Collaborate with senior management on expansion plans and new ventures.
- Manage the opening of new catering locations.
- Ensure seamless integration of new establishments into the existing operational framework.
Marketing:
- Develop a 12 -month (yearly) marketing calendar with the Marketing Department.
- Work with the Marketing Department and the Event Sales Team to maximize revenues and covers.
- Drive business and marketing activities in line with the Marketing Calendar.
- Produce an events & catering brochure, updating it quarterly.
Event Sales:
- Maximize all event business through collaboration with the Event Team.
- Upsell added value items.
Vendor Creation and Client Engagement:
- Create vendor relationships with targeted clients for direct service provision.
- Collaborate with clients to facilitate vendor creation in their portals.
Contracts & Agreements:
- Negotiate all new and existing contracts with at least 50% payment upfront; full payment due 30 days after the event.
Benefits
Qualifications and Experience:
‒ Proven experience (7 years) in senior operational roles within the event catering industry.
‒ Bachelor’s degree in hospitality management or a related field.
Job Specific Skills:
‒ Event catering operational expertise with a sales -driven focus.
‒ Cost -saving strategies and financial acumen.
‒ Multitasking and agile management skills in a busy, upscale environment.
‒ In -depth understanding of profit and loss financial reporting.
‒ Dedication to providing an exceptional customer journey in event catering.
Competencies:
‒ Exceptional communication and collaboration skills.
‒ Management of P&L accounts.
‒ Problem -solving and adaptability in a fast -paced, upscale setting.
‒ Leadership and team management abilities.
‒ A customer -centric mindset and passion for high -quality event catering.
‒ Profound knowledge of the event catering industry standards and best practices.
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