Events & Catering Manager(copy)

OBJECTIVE/ PURPOSE OF THE JOB

The Event & Catering Manager manages the overall events and catering operations and is responsible for the effective management of budget, events, customers and catering team. Ensures safety measures by applying SOP'S and regular trainings. Reporting into the General Manager, acts as a company representative on regulatory issues and carries out supervisory responsibilities in accordance with the company's applicable policies and regulations.

KEY RESPONSIBILITIES

• Responsible for development, production and delivery of projects from proposal up to final delivery
• Delivering events on time, within budget and as per customer expectations
• Conducts daily inspections of catering kitchen, revision with BOH daily orders, timely delivery and dispatch of food to events
• Coordinates with Logistics Manager to define equipment & materials lines ( Tables, crockeries, heavy equipment, seats, etc.)
• Revision of operational trade license requirements/ expiry and municipality license with HO
• Monitors food variances, controls updated recipes in order to maintain the budgeted Margin and to control wastages.
• Monitor inventory levels and orders , controlling moving and non-moving product, stock control
• Develops operation systems by determining product handling, storage requirements, devising internal process for receiving products, equipment utilization, inventory management
• Ensures Food safety, HACCP, Health & Safety standards are adhered to at all times
• Reviews and analysis monthly audit reports on generic food safety, health & safety, accident reporting
• Maintains safe and healthy work working environment by establishing, following and enforcing standards and procedure to ensure thorough alignment with legal regulations
• Undertakes external audits with governments
• Conduct regular food safety audits required by Local Government authorities as to protect the Business and people from Food Hazards.
• Responsible for planning, organizing, directing and leading team to meet HACCP, ISO, Food safety and internal standards and procedures
• Organizes the recruitment, hiring and selection in cooperation with Recruitment team
• Responsible for workforce planning, annual leave, liaises with DC to expedite RP renewals, flight tickets, accommodation issues, COS, etc.
• Ensures succession planning for his reporting lines in cooperation with HR
• Ensures adequate onboarding process and introduction of new employees in cooperation with HR
• Conducts annual performance evaluation, mid-year reviews and annual appraisals
• Provides coaching, counseling and taking disciplinary actions in alignment with internal performance management process
• Devises training plans as well as on the job training in cooperation with the L&D HO function
• Prepare proposals, quotes for corporate, government and individual events for up to 1000 guests devising personalized menu choices/ selection as per customer requirements
• Coordinates food tasting and menu selections as per clients requirements
• Responsible for overall VIP/ VVIP/ governmental account management, business development, market research, sales prospecting and PR of events
• Oversees and manages entire event planning and coordination, logistics oversight, revenue management and client communication
• Sour