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Job Description

Catering Manager:

1) Managing the food and beverage provision for functions and events;
2) Supervising catering and waiting staff at functions;
3) Planning menus in consultation with chefs;
4) Recruiting and training permanent and casual staff;
5) Organising, leading and motivating the catering team;
6) Planning staff shifts and rotas;
7) Ensuring health and safety regulations are strictly observed;
8) Budgeting and establishing financial targets and forecasts;
9) Monitoring the quality of the product and service provided;
10) Keeping financial and administrative records;
11) Managing the payroll and monitoring spending levels;
12) Maintaining stock levels and ordering new supplies as required;
13) Interacting with customers if involved with front of house work;
14) Liaising with suppliers and clients;
15) Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering);
16) Ensuring compliance with all fire, licensing, and employment regulations;
17) Maximising sales and meeting profit and financial expectations.
18) IN more senior posts, principal tasks involve:
19) Setting and agreeing budgets;
20) Monitoring quality standards;
21) Overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
22) Planning new promotions and initiatives, and contributing to business development;
23) Dealing with staffing and client issues;
24) Keeping abreast of trends and developments in the industry, such as menus, trends in consumer tastes and management issues.