Manager, Catering

JOB PURPOSE / OBJECTIVE:

The Manager, Catering is responsible for planning, organizing, and executing catering operations in IMI. And overseeing all aspects of catering services, including menu planning, event coordination, staff management, and customer satisfaction. The Catering Manager ensures the successful delivery of high-quality catering services that meet the needs and expectations of clients.

KEY ACCOUNTABILITIES:

• Plan, coordinate, and execute catering services for a variety of events, such as weddings, corporate functions, conferences, and social gatherings.

• Collaborate with clients to understand their catering requirements, including menu selection, dietary restrictions, and event logistics.

• Develop and manage catering budgets, ensuring profitability while maintaining service quality, prepare regular financial reports, including sales analysis, cost breakdowns, and profit margins.

• Source and select vendors, suppliers, and equipment necessary for catering operations.

• Collaborate with other departments, such as kitchen staff, event planners, and sales teams, to ensure seamless execution of catering services.

• Manage catering budgets, including cost control, pricing strategies, and revenue forecasting, and Monitor and analyze financial performance, including revenue, expenses, and profitability, and identify opportunities for cost savings, revenue growth, and operational efficiencies.

• Create innovative and appealing menus that align with client preferences, dietary restrictions, and event themes, and collaborate with chefs and culinary teams to develop and refine menu items based on customer feedback and market demands.

• Ensure menu offerings are cost-effective and meet quality standards, considering ingredient availability and pricing, and maintain high standards of food quality, presentation, and service throughout catering operations.

• Manage all aspects of event coordination, including venue selection, setup, decorations, and logistics.

• Coordinate with clients, event planners, and onsite staff to ensure smooth execution of catering services.

• Oversee banquet and service staff, ensuring they are properly trained and equipped to provide exceptional customer service, and collaborate with the sales and marketing team to promote catering services and generate new business opportunities.

• Attend industry events, trade shows, and networking functions to build relationships and expand the client base.

• Prepare and present proposals, contracts, and pricing to potential clients.

• Conduct regular inspections and evaluations of catering events to ensure compliance with established standards and client expectations.

• Recruit, hire, train, and supervise catering staff, including chefs, servers, bartenders, and support personnel, and schedule and assign staff for catering events, ensuring adequate coverage and efficient utilization of resources, and provide ongoing training and coaching to improve staff performance, customer service skills, and product knowledge.

QUALIFICATIONS & EXPERIENCE:

• Bachelor’s degree in Facility Management, Hospitality, or equivalent. Master's degree is preferred.
• Certified Hospitality Manager, are highly desirable.
• Min 15 - 18 years' experience and knowledge in catering operations and services preferably in a related industry.