الوصف الوظيفي
JOB PURPOSE
The Catering Manager plays a pivotal role in overseeing the strategic planning and operational execution of catering services, with a primary focus on large-scale events for upscale dining establishments. This position requires adept management of high-quality catering operations, ensuring exceptional customer experiences and profitability.
KEY RESPONSIBILITIES
Financial Management and Budget Oversight:
-Lead the quarterly forecasting and yearly budgeting process.
-Manage client budgets for each catering event.
-Provide full internal costings for all events, seeking approval before proceeding.
-Implement, monitor, and manage event-specific Profit and Loss (P&L) in collaboration with the Finance team.
-Collaborate with the finance team to analyse financial reports and identify opportunities for improvement.
-Provide quotations and support in the collection of payments.
Operational Management:
-Ensure operational excellence to PATTIS high-quality event standards.
-Implement best practices to optimize workflow and resource allocation.
-Ensure an exceptional guest journey through front-of-house (FOH) training and development of all team members.
-Implement and ensure full compliance with the required protocol for all events.
-Manage back-of-house (BOH) operations, including policies and procedures.
-Provide regular menu updates and changes to align with market trends.
Logistic Management:
-Manage BOH, transportation, stores, and raw materials logistics.
Quality Control:
-Ensure consistent quality standards in food preparation and service.
-Monitor and maintain adherence to food safety and hygiene regulations.
-Conduct regular quality audits to uphold guest satisfaction.
-Ensure all food items meet correct standards for quality and temperature.
-Implement health and safety measures.
Customer Service:
-Be the key contact for all clients, representing the company professionally.
-Head up all events on the day, maintaining excellent service standards.
-Address customer feedback and implement improvements.
-Maintain excellent client relationships and proactively respond to client requests.
-Champion a customer-centric culture.
Team Leadership:
-Provide direct leadership and guidance to catering teams.
-Foster a positive and motivated work environment.
-Oversee training initiatives.
Expansion and Growth Strategies:
-Collaborate with senior management on expansion plans and new ventures.
-Manage the opening of new catering locations.
-Ensure seamless integration of new establishments into the existing operational framework.
Marketing:
-Develop a 12-month (yearly) marketing calendar with the Marketing Department.
-Work with the Marketing Department and the Event Sales Team to maximize revenues and covers.
-Drive business and marketing activities in line with the Marketing Calendar.
-Produce an events & catering brochure, updating it quarterly.
Event Sales:
-Maximize all event business through collaboration with the Event Team.
-Upsell added value items.
Vendor Creation and Client Engagement:
-Create vendor relationships with targeted clients for direct service provision.
-Collaborate with clients to facilitate vendor creation in their portals.
Contracts & Agreements:
-Negotiate all new and existing contracts with at least 50% payment upfront; full payment due 30 days after the event.
