Job Title: Catering Services Manager

Job Summary
The Catering Services Manager is responsible for planning, coordinating, and overseeing catering operations to ensure high-quality food and service delivery. This role manages client relationships, supervises staff, ensures compliance with food safety regulations, and supports business growth through efficient operations and excellent customer service.

Key Responsibilities

• Plan, organize, and oversee daily catering operations for corporate, private, and special events.

• Liaise with clients to understand event requirements, menus, budgets, and service expectations.

• Coordinate with kitchen, logistics, and service teams to ensure timely preparation and delivery.

• Develop event schedules, staffing plans, and operational workflows.

• Recruit, train, supervise, and evaluate catering staff to maintain high performance standards.

• Monitor food quality, presentation, and service standards throughout all events.

• Ensure compliance with food safety, hygiene, workplace safety, and regulatory requirements.

• Manage inventory, equipment, and catering supplies, ensuring adequate stock levels.

• Control operational costs, prepare budgets, and monitor expenses to achieve profitability targets.

• Handle customer feedback, complaints, and service recovery professionally.

• Build and maintain strong relationships with clients, vendors, and suppliers.

• Identify opportunities to improve operational efficiency and customer satisfaction.

• Prepare operational reports, sales forecasts, and performance metrics for management.

• Support business development activities, including preparing quotations and participating in client presentations when required.

Requirements

• Diploma or Bachelor's degree in Hospitality Management, Food & Beverage Management, Business Administration, or a related field. Relevant experience may be considered in lieu of formal qualifications.

• Minimum 3–5 years of experience in catering, food service, hospitality, or event operations, with supervisory or management experience preferred.

• Strong knowledge of catering operations, food safety, and hygiene standards.

• Excellent organizational, planning, and multitasking skills.

• Strong leadership and team management abilities.

• Effective communication and interpersonal skills.

• Customer-focused with strong problem-solving and conflict resolution abilities.

• Proficient in Microsoft Office and catering/event management systems.

• Ability to work flexible hours, including evenings, weekends, and public holidays, when required.

Preferred Qualifications

• Food Safety or Food Hygiene certification.

• Experience managing large-scale catering operations and events.

• Knowledge of budgeting, cost control, and inventory management.

Key Competencies

• Leadership and people management

• Customer service excellence

• Operational planning and execution

• Budgeting and cost control

• Communication and stakeholder management

• Problem-solving and decision-making

• Time management and attention to detail

• Adaptability and ability to perform under pressure