Catering Manager
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5years
SAR 25000 - 40000
1 Vacancy
Job Description
- Lead the quarterly forecasting and yearly budgeting process.
- Manage client budgets for each catering event.
- Provide full internal costings for all events seeking approval before proceeding.
- Collaborate with the finance team to analyze financial reports and identify opportunities for improvement.
- Provide quotations and support in the collection of payments.
Operational Management:
- Ensure operational excellence to PATTIS high-quality event standards.
- Implement best practices to optimize workflow and resource allocation.
- Ensure an exceptional guest journey through front-of-house (FOH) training and development of all team members.
- Implement and ensure full compliance with the required protocol for all events.
-Manage back-of-house (BOH) operations including policies and procedures.
-Provide regular menu updates and changes to align with market trends.
- Ensure consistent quality standards in food preparation and service.
- Monitor and maintain adherence to food safety and hygiene regulations.
- Conduct regular quality audits to uphold guest satisfaction.
- Ensure all food items meet correct standards for quality and temperature.
- Implement health and safety measures.
Customer Service:
- Be the key contact for all clients representing the company professionally.
- Head up all events on the day maintaining excellent service standards.
- Address customer feedback and implement improvements.
- Maintain excellent client relationships and proactively respond to client requests.
- Champion a customer-centric culture.
Team Leadership:
- Provide direct leadership and guidance to catering teams.
- Foster a positive and motivated work environment.
- Oversee training initiatives.
Expansion and Growth Strategies:
- Collaborate with senior management on expansion plans and new ventures.
- Manage the opening of new catering locations.
- Ensure seamless integration of new establishments into the existing operational framework.
Marketing:
- Develop a 12-month (yearly) marketing calendar with the Marketing Department.
- Work with the Marketing Department and the Event Sales Team to maximize revenues and covers.
- Drive business and marketing activities in line with the Marketing Calendar.
- Produce an events & catering brochure updating it quarterly.
Event Sales:
- Maximize all event business through collaboration with the Event Team.
- Upsell added value items.
Vendor Creation and Client Engagement:
- Create vendor relationships with targeted clients for direct service provision.
- Collaborate with clients to facilitate vendor creation in their portals.
Contracts & Agreements:
- Negotiate all new and existing contracts with at least 50% payment upfront; full payment due 30 days after the event.
Problems & Challenges:
Balancing the high-quality event catering experience with budget cost-saving initiatives to ensure profitability.
Requirements
Qualifications and Experience:
Job Specific Skills:
Competencies:
Employment Type
Full Time
