Catering Manager

Manager Catering Services for Hajj & Umrah

The Manager - Catering Services is responsible for overseeing all aspects of catering operations, ensuring the delivery of high-quality services while maintaining efficiency, profitability, and client satisfaction. This role involves strategic planning, team leadership, client relationship management, and operational oversight to uphold the organization's standards and meet its goals.

Key Responsibilities:
Operations Management:
Plan, organize, and oversee all catering operations, including food preparation, event planning, and service execution.

Ensure compliance with health and safety regulations, quality standards, and organizational policies.

Optimize resource allocation to maximize productivity and minimize costs.

Team Leadership:
Recruit, train, and manage a team of catering staff, including chefs, servers, and support personnel.

Foster a positive work environment, promoting teamwork and high performance.

Conduct regular performance evaluations and provide coaching to enhance skills and efficiency.

Client Relationship Management:
Develop and maintain strong relationships with clients to ensure their needs and expectations are met.

Customize catering solutions based on client preferences, budgets, and event types.

Address and resolve client concerns or complaints promptly and professionally.

Financial Oversight:
Prepare and manage budgets, track expenses, and ensure profitability of catering operations.

Analyze financial performance and identify opportunities for cost reduction and revenue growth.

Negotiate contracts with suppliers and vendors to secure the best terms and pricing.

Menu Development and Quality Control:
Collaborate with culinary teams to create innovative menus tailored to client needs.

Maintain consistency in food quality, presentation, and service delivery.

Regularly review and update menus to align with current trends and customer feedback.

Business Development:
Identify new market opportunities and develop strategies to expand the catering business.

Build partnerships with event planners, corporate clients, and venues to increase revenue streams.

Promote the brand through marketing efforts, including social media and networking events.

Key Qualifications:
Proven experience in managing catering or hospitality operations, preferably in a leadership role.

Strong organizational, problem-solving, and decision-making skills.

Excellent communication and interpersonal skills to build rapport with clients and staff.

Financial acumen with experience in budgeting and cost management.

Knowledge of food safety regulations and industry best practices.

Ability to thrive in a fast-paced, dynamic environment.

Educational Requirements:
Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).

Certifications in food safety or hospitality management are a plus.

This role requires a proactive and client-focused individual with a passion for delivering exceptional catering experiences.