About the job
Key Responsibilities
1. Operational Management
- Supervise all facets of catering operations, guaranteeing the consistent delivery of exceptional food and service.
- Establish and enforce standard operating procedures, ensuring adherence to company policies and industry standards.
- Oversee stock management, ordering, inventory control, and supplier relations to ensure cost efficiency.
- Direct menu planning, food presentation, and service standards in alignment with contractual obligations.
- Uphold a clean, safe, and compliant working environment at all times.
2. Innovation & New Ideas
- Promote creativity in menu development, service concepts, and customer interaction.
- Introduce innovative ideas and offerings to enrich the customer experience and keep services modern.
- Stay informed on trends in food, hospitality, and technology to foster continuous improvement.
3. Financial Management
- Oversee budgets, forecasts, cost management, and financial reporting for the location.
- Track labor, purchasing, and operational costs to achieve set financial objectives.
- Evaluate financial performance and implement corrective measures as necessary.
- Identify opportunities for revenue growth through enhanced service offerings and promotions.
4. Client & Stakeholder Relations
- Develop strong, proactive relationships with clients and key stakeholders.
- Participate in regular contract review meetings, providing clear reports and performance updates.
- Respond promptly and professionally to client feedback, ensuring actions are taken to meet and exceed expectations.
- Serve as the main point of contact for escalation, ensuring effective communication and issue resolution.
5. Team Leadership & Development
- Lead, motivate, and inspire the catering team to provide exceptional service.
- Conduct regular training, coaching, and development sessions to enhance team skills.
- Manage recruitment, onboarding, performance evaluations, and succession planning.
- Cultivate a positive culture that encourages teamwork, accountability, and ongoing improvement.
- Ensure all staff comply with food safety, hygiene, and health & safety standards.
6. Compliance & Safety
- Guarantee full compliance with food safety (HACCP), allergen management, and health & safety regulations.
- Maintain accurate records and audits, addressing non-conformities swiftly.
- Conduct risk assessments and ensure safe working practices across all catering operations.
7. Customer Experience
- Ensure every guest enjoys a positive experience through outstanding food quality, presentation, and service.

