JOB RESPONSIBILITIES:
- Identifying market trends, opportunities, and potential areas for expansion in the catering sector.
- Setting financial goals and operational benchmarks to measure performance.
- Directing and supervising daily operations across all facets of catering services, including food preparation, Transportation, setup, and service.
- Ensuring adherence to high standards of food quality, presentation, and hygiene.
- Recruiting, training, and supervising a diverse team of catering staff, including chefs, servers, event coordinators, and support personnel.
- Fostering a positive work environment and promoting teamwork and collaboration.
- Implementing and leveraging catering management software, POS systems, and other technology solutions to enhance operational efficiency and customer service.
- Keeping abreast of technological advancements and industry trends to stay competitive in the market
- Identifying potential risks and developing contingency plans to mitigate operational disruptions.
- Responding promptly to emergencies, accidents, or unforeseen circumstances.
- Overseeing budgeting, financial reporting, and cost management. Monitoring financial performance against budgets and implementing cost-control measures where necessary.
- Implementing and maintaining quality control and assurance processes to uphold high standards in food preparation, presentation, and service.
- Managing procurement, inventory control, and supplier relationships to ensure consistent and cost-effective supply of ingredients and materials.
- Recruiting, training, and managing staff members at all levels. Promoting a positive work environment and fostering professional growth among employees.
- Monitoring key performance indicators (KPIs) and conducting regular evaluations to assess operational efficiency and identify areas for improvement.
- Optimizing workflow and resource allocation to maximize efficiency and minimize waste
JOB REQUIREMENTS:
- Bachelor’s degree in Business Administration, Hospitality Management, Culinary Arts, or a related field. Some positions may require a Master’s degree or equivalent experience.
- Experience in working both Indian and Bangladesh restaurant with understanding of Bangladesh food culture, cuisines and techniques
- Proven experience as a Director or in a similar senior executive role, ideally within the catering industry, with at least 10 years of progressive responsibility.
- Willingness to work flexible hours, including evenings, weekends, and holidays, as catering events often require.
- Preferably bilingual to liaise with Indian/Bangladesh speaking clients/vendors/suppliers in view of working/business environment communication
- Deep understanding of food service operations, catering logistics, and event management.
- Familiarity with food safety standards, health regulations, and compliance requirements.
- Excellent decision-making and problem-solving skills, particularly in high-pressure situations.
- Experience in recruiting, training, and managing staff across various roles in catering operations.
- Proficiency in budgeting, financial planning, and cost control measures. Ability to analyze financial reports, identify trends, and implement strategies to improve profitability.
- Proven track record in overseeing complex operational workflows, including food preparation, transportation logistics, and event setup.
- Familiarity with catering management software, POS systems, and other relevant technology tools.
- Strategic mindset with the ability to develop and implement business strategies to achieve growth targets.
- Experience in market analysis, identifying opportunities for expansion, and adapting to changing industry trends.
- Ability to anticipate potential issues and develop contingency plans to address operational challenges.
