Operational Oversight:

• Oversee daily catering operations, including event planning, food preparation, and service delivery.
• Ensure compliance with health and safety regulations.

Team Management:

• Recruit, train, and supervise staff, ensuring high levels of performance and customer service.
• Schedule staff for events and manage labor costs effectively.

Logistics Coordination:

• Coordinate logistics for events, including transportation, setup, and breakdown.
• Manage inventory and supplies to ensure all necessary materials are available.

Client Relations:

• Serve as the primary point of contact for clients before and during events, addressing any concerns or special requests.
• Build and maintain strong relationships with clients to encourage repeat business.

Financial Management:

• Assist in budgeting and forecasting for catering operations.
• Monitor expenses and implement cost-saving measures where possible.

Quality Control:

• Ensure that all food and service meet the company’s quality standards.
• Gather feedback from clients and implement improvements based on their input.

Reporting:

• Provide regular reports on operational performance, including client satisfaction, staff performance, and financial metrics.

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• 3+ years of experience in operations management, preferably in the catering or hospitality industry.
• Strong leadership and team management skills.
• Excellent organizational and multitasking abilities.
• Exceptional communication and interpersonal skills.
• Proficiency in budgeting and financial management.
• Ability to work flexible hours, including evenings and weekends.