CATERING SERVICES MANAGER

Roles & Responsibilities

Team Leadership & Development

• Recruit, train, schedule, and supervise front-of-house and kitchen staff.

• Establish clear performance expectations, provide mentorship and address employee concerns to foster a positive and productive work environment.

• Operational Management

• Oversee daily Kitchen operations to ensure smooth service flow, exceptional food quality, and outstanding guest experiences.

Financial Management

• Assist in budget planning and financial oversight by monitoring expenses, controlling costs, and identifying opportunities to maximize profitability.

Menu Development & Profitability

• Collaborate with chefs on menu planning, pricing strategies, and cost analysis to balance customer satisfaction with business objectives.

• Recommend adjustments to improve revenue and profitability.

Inventory & Cost Control

• Monitor food preparation, inventory levels, and portion control to minimize waste while maintaining quality standards.

Regulatory Compliance

• Ensure compliance with all health, safety, sanitation, and liquor licensing regulations.

• Maintain a safe and legally compliant operating environment for guests and employees.

Marketing & Business Development

• Support marketing campaigns, promotional activities, special events, and community engagement initiatives to increase brand awareness and drive revenue.

• Maintain high standards of cleanliness and atmosphere.

• Cross-Functional Support

• Demonstrate flexibility by supporting all areas of kitchen operations when needed and continuously seeking opportunities to enhance efficiency, service quality, and customer satisfaction.

Job Requirements

• Minimum 8 years of experience in the Food & Beverage industry, with previous supervisory or management experience preferred.

• Strong leadership capabilities with excellent interpersonal, communication, and team management skills.

• Ability to manage multiple priorities effectively in a fast-paced and dynamic operating environment.

• Flexible and willing to work split shifts, weekends, and public holidays in accordance with business and operational requirements.

• Sound knowledge of food safety, hygiene, sanitation, and health regulations within the F&B industry.

• Strong problem-solving and decision-making skills, with the ability to respond effectively to operational challenges.