CATERING SERVICES MANAGER (RESTAURANT)

We are seeking a highly experienced, disciplined, and results-driven Catering Services Manager to take full responsibility for the planning, coordination, execution, and operational management of restaurant and off-site catering services.

This is a high-pressure, hands-on management position requiring exceptional leadership, organization, customer-service, problem-solving, and multitasking abilities. The successful candidate must be prepared to work beyond standard office hours and be available during weekends, public holidays, large functions, special events, and other peak business periods.

The Catering Services Manager is expected to maintain the highest standards of food quality, service, hygiene, safety, presentation, staff performance, and customer satisfaction while ensuring that every event operates efficiently and profitably.

1. Catering Operations

• Manage the complete catering operation from initial inquiry through event completion.
• Plan and coordinate corporate functions, private events, weddings, banquets, buffet services, restaurant functions, and large-scale catering operations.
• Ensure all events are properly staffed, prepared, delivered, set up, operated, and closed down.
• Personally supervise major and high-profile events when required.
• Ensure food, equipment, service staff, transportation, décor, and operational requirements are ready on time.
• Handle multiple events and operational priorities simultaneously.
• Respond immediately to operational problems and make appropriate decisions under pressure.

2. Staff Management & Leadership

• Recruit, train, schedule, supervise, and evaluate catering employees and casual event staff.
• Prepare staff rosters according to business requirements and event schedules.
• Ensure employees report for duty on time and maintain professional standards.
• Enforce company policies, service standards, hygiene procedures, grooming requirements, and workplace discipline.
• Allocate duties effectively and monitor staff performance throughout every event.
• Manage staff shortages, last-minute absences, and emergency manpower requirements.
• Lead by example and remain actively involved in daily operations.

3. Customer & Client Management

• Meet with clients to understand event requirements, menus, budgets, timelines, and service expectations.
• Prepare and coordinate event proposals, quotations, menus, and service arrangements.
• Maintain professional relationships with corporate clients, private customers, event organizers, and external partners.
• Handle customer complaints professionally and resolve service issues immediately.
• Ensure client expectations are clearly communicated to the kitchen and operations teams.
• Conduct post-event follow-ups and obtain customer feedback.

4. Food & Service Quality

• Work closely with chefs and kitchen teams to ensure food quality and consistency.
• Monitor portion control, presentation, menu accuracy, temperature control, and food availability.
• Ensure catering orders are prepared according to approved menus and quantities.
• Conduct quality checks before food leaves the restaurant or catering facility.
• Maintain consistently high standards of hospitality and customer service.

5. Event Execution

• Develop detailed event plans, timelines, staff allocations, setup requirements, and operational checklists.
• Coordinate loading, transportation, delivery, setup, service, breakdown, and return of catering equipment.
• Supervise event setup and ensure venues are ready before guests arrive.
• Coordinate with venue managers, suppliers, chefs, servers, drivers, and event organizers.
• Monitor events from beginning to end and ensure smooth execution.
• Manage unexpected changes, delays, guest complaints, equipment failures, and other emergencies.

6. Financial & Commercial Responsibilities

• Prepare accurate catering quotations and event budgets.
• Monitor food, labour, transportation, equipment, and operational costs.
• Maintain profitability targets for catering events.
• Minimize wastage, unnecessary overtime, food losses, and operational expenses.
• Review event profitability and identify opportunities for improvement.
• Assist management with sales targets, revenue forecasting, and business development.

7. Inventory & Supplier Coordination

• Monitor catering equipment, tableware, service ware, uniforms, and operational supplies.
• Coordinate with suppliers regarding food, beverages, equipment, transportation, and other event requirements.
• Check deliveries for quality, quantity, and accuracy.
• Maintain appropriate stock levels and prevent shortages during events.
• Ensure all company equipment is properly handled, transported, cleaned, stored, and maintained.

8. Hygiene, Safety & Compliance

• Strictly enforce food-safety, hygiene, sanitation, and workplace-safety standards.
• Ensure staff follow proper food handling and personal hygiene procedures.
• Monitor cleanliness of kitchens, preparation areas, vehicles, equipment, and event locations.
• Report accidents, incidents, customer complaints, and operational risks immediately.
• Ensure catering operations comply with applicable company policies and local regulations.