Catering Service Manager

Roles & Responsibilities Job Summary The Catering Operations Manager is responsible for the overall planning, execution, and delivery of high-quality catering services. This role involves client consultation, event coordination, team management, and budget oversight to ensure exceptional guest experiences across all catering functions, from intimate gatherings to large-scale corporate events. A strong focus on service standards, food quality, and operational efficiency is essential. Key Responsibilities 1. Client Consultation & Sales Management Understand and assess customer requirements through direct consultations, emails, and event briefs. Propose catering solutions tailored to client needs, budgets, and event types (corporate, wedding, festivals, private functions). Maintain a professional and friendly relationship with clients to foster long-term business. Prepare detailed proposals and quotations, including menu suggestions, service styles, and pricing structures. Negotiate pricing while maintaining profitability and service quality. Ensure timely follow-up on client enquiries and confirmations. 2. Menu Planning & Customization Work closely with chefs and culinary teams to design menus suited to various event themes and dietary preferences (vegetarian, Jain, vegan, gluten-free, etc.). Innovate and update menus regularly to reflect seasonal ingredients, culinary trends, and customer feedback. Coordinate food tastings for high-profile or large-scale events when required. Ensure menus are costed correctly and align with brand standards. 3. Event Coordination & Execution Plan and manage all aspects of event execution including food production, presentation, setup, service, and breakdown. Conduct site visits when necessary to assess layout, logistics, and venue suitability. Coordinate with vendors for additional needs such as décor, cutlery, rental equipment, floral arrangements, or AV support. Ensure all food safety, hygiene, and presentation standards are met on-site. Supervise event setup including buffet lines, seating, signage, and guest flow. 4. Staffing & Team Leadership Hire, train, and onboard catering staff including waitstaff, event captains, kitchen helpers, and logistics crew. Prepare staffing rosters, assign roles, and manage shift scheduling based on event requirements. Conduct briefings before each event to ensure all staff are aligned on timing, menu, service flow, and guest expectations. Supervise staff during events and provide real-time direction and problem-solving. Monitor staff performance and maintain a positive, service-oriented team culture. 5. Operations & Logistics Oversee procurement and maintenance of catering equipment, tableware, utensils, linens, and display materials. Maintain accurate inventory records and monitor usage to avoid overstocking or shortages. Ensure timely ordering and delivery of food items and materials required for events. Coordinate transport logistics, setup timelines, and venue access requirements. 6. Marketing & Business Development Develop and implement marketing plans to promote catering services to individuals, corporations, and institutions. Collaborate with the marketing team to create brochures, social media content, and promotional campaigns. Build partnerships with event planners, wedding coordinators, and corporate offices. Attend trade shows, exhibitions, and networking events to increase brand visibility and generate leads. Monitor client feedback and online reviews to continually enhance offerings and service delivery. 7. Financial Management & Reporting Assist in the preparation of budgets and financial projections for the catering department. Track all catering-related expenses including food cost, labour, logistics, and rental items. Prepare post-event financial summaries and analyse profitability. Recommend pricing structures that balance value for customers and business profitability. Ensure timely invoicing and coordination with the finance team for