Key Responsibilities

• Strategically planning catering services
• Overseeing staff
• Deciding on the range and quality of meals and beverages
• Engaging with customers to understand their requirements for special occasions
• Procuring necessary supplies (direct purchasing or delegation)
• Ensuring accurate account preparation
• Verifying food, beverage, and service quality to meet standards
• Maintaining a clean kitchen environment and upholding hygiene standards
• Collaborating with other staff members on food preparation planning
• Organizing waiting and counter staff
• Monitoring the appropriate use of supplies to prevent wastage and financial losses, and to adhere to budget constraints
• Making strategic decisions including determining staffing needs, allocating finances, identifying material requirements, and formulating short and long-term plans

Skills and Expertise

• Catering planning
• Staff management
• Customer service
• Procurement
• Financial management
• Food quality control
• Hygiene compliance
• Strategic decision-making