Key Responsibilities:
Manage catering operations for efficiency and profitability, maintaining food quality and hygiene standards.
Recruit, train, and manage staff, promoting a positive work environment and conducting performance evaluations.
Build strong client relationships, addressing inquiries and resolving issues promptly.
Monitor budgets and profitability, preparing financial reports for strategic planning.
Collaborate on promotional strategies and identify growth opportunities in catering.
Plan and execute catering events, ensuring all details are managed effectively and liaising with vendors.
Previous restaurant management or catering experience, preferably in a leadership role.
Strong leadership, communication, and financial management skills. Ability to work under pressure.
Passionate about food and service, detail-oriented, and a creative problem-solver.
