Catering Service Manager

**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**:

- 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 payment collection.

**8.**Customer Relationship Management**:

- Act as the primary point of contact for catering clients from enquiry to post-event follow-up.
- Ensure prompt and professional communication at all stages of the sales and service process.
- Handle last-minute requests, changes, or complaints with diplomacy and efficiency.
- Conduct client satisfaction surveys and maintain a database of repeat and high-value customers.

**9.**Compliance & Quality Assurance**:

- Ensure all catering operations comply with local food safety, hygiene, and labour regulations.
- Maintain updated records of licenses, health inspections, and certifications.
- Conduct periodic audits of kitchen and storage areas used for catering.
- Train staff in hygiene protocols and allergen awareness.

**10.**Innovation & Strategic Planning**:

- Stay updated on industry trends, guest expectations, and competitor offerings.
- Introduce innovative ideas such as themed buffets, live stations, eco-friendly