Job Purpose: The Catering Manager is responsible for overseeing all aspects of catering operations within the institution. This role involves strategic planning, tender preparation, daily operational management, customer service, and financial oversight to ensure efficient and effective catering services that meet institutional standards and client expectations.
Responsibilities:
- Tender Preparation:
- Prepare comprehensive tenders including company information, product/menu offerings, onsite services, pricing structures, and contract terms.
- Coordinate with procurement and legal teams to ensure tender compliance and accuracy.
- Site Setup and Operations:
- Oversee site takeover for events, including layout and equipment planning, facilities management, hygiene standards, storage, and waste disposal.
- Manage daily operations including material procurement, food preparation etc.
- Customer Service:
- Collaborate with clients to propose, finalize, and potentially revise menus according to their preferences and dietary requirements.
- Handle customer feedback, conduct surveys, and address complaints promptly to maintain high levels of satisfaction.
- Financial Management:
- Control material costs, monitor operating expenses, manage inventory levels, and optimize manpower and rental resources.
- Prepare budget forecasts and financial reports for review by senior management.
Requirements:
- Proven experience as a Catering Manager or relevant role in a similar institutional environment.
- Excellent communication and interpersonal and organizational skills with strong network
- Strong negotiation and presentation skills.
- Able to work well under pressure in a fast-paced environment.
- This role may require flexible hours, including evenings, weekends, and holidays, depending on catering schedules and events.
- The position involves working both in an office environment and on-site at various locations within the institution.
