Senior Catering Services Manager

**Senior Catering Services Manager Job Description**

Senior Catering Services Manager (SCS Manager) are responsible for leading and managing restaurants and catering department. They may be responsible for different tasks such as restaurant marketing strategies, recruiting and hiring restaurant staff, training, overseeing food quality, developing menus as well as greeting and serving restaurant guests.

SCS Manager responsibilities include maintaining the restaurant and catering revenue, profitability, and quality goals. You will ensure efficient restaurant and catering operation, as well as maintain high production, productivity, quality, and customer-service standards. To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you’ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant and catering regulations.

SCS Manager are responsible for planning, administering, and supervising an organisation's catering operations and services. SCS manager lead teams of chefs and catering assistants. They are responsible for running the day-to-day catering operations and services in restaurants. SCS Manager is responsible for monitoring the quality of the food and service and for making sure that their outlets perform well. The most important part of the job is achieving good quality within a budget and maintaining high standards of hygiene and customer satisfaction.
- Planning menus in consultation with chefs, ordering supplies, hiring, training, supervising and motivating permanent and temporary staff, organising staff rotas, ensuring that health and safety regulations are strictly observed, recorded and archived
- monitoring the quality of the product and service provided, keeping to budgets and maintaining financial and administrative records.
- Travel is not normally part of the working day of a catering manager, apart from those working in location catering such as the media industry or event catering (e.g. conferences, weddings and sports events). There are opportunities to work abroad, including on cruise liners.
- Shift work and unsocial long hours are most common in hotels, restaurants and resorts. Catering service operations within business, industry and institutions are more likely to work normal office hours.
- Promotion prospects are generally good for those with strong interpersonal skills and a high level of motivation, although much will depend on the individual and the organisation.
- Plan and develop guest loyalty programs, plan new and update existing menus, Plan and develop the overall restaurant marketing strategy, participate at local food events, Respond efficiently to customer questions and complaints
- Organize and supervise shifts, Manage and lead staff, hire new employees, Training and evaluate staff performance
- Estimate consumption, forecast requirements and maintain inventory, control costs and minimize waste, nurture a positive working environment, monitor operations and initiate corrective actions
- Implement innovative strategies to improve productivity and sales, deliver superior service and maximize customer satisfaction, Respond efficiently and accurately to customer complaints
- Regularly review product quality and research new vendors, Organize and supervise shifts, appraise staff performance and provide feedback to improve productivity
- Estimate future needs for goods, kitchen utensils and cleaning products, ensure compliance with sanitation and safety regulations, manage restaurant’s good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste, create detailed reports on weekly, monthly and annual revenues and expenses, Promote the brand in the local community through word-of-mouth and restaurant events
- Recommend ways to reach a broader audience (e.g. discounts and social media ads), Train new and current employees on proper customer service practices, implement policies and protocols that will maintain future restaurant and catering operations

**Other Skill Set**:

- Excellent communication and interpersonal skills, Strong organisational and time management skills, Decision making skills
- Ability to manage in a diverse environment with a focus on client and customer services, Good business and commercial acumen
- Strong leadership and motivating skills including the ability to build strong relationships with customers and staff
- The ability to think quickly, work in stressful circumstances and stay calm in a crisis
- Financial, budgeting and stock-taking skills
- Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation
- Extensive food and wine knowledge, Computer liter