Responsible for overseeing the daily operations of catering services, ensuring that events are executed smoothly, and that customers are satisfied with the service.
Event Coordination (pre-event):
· Plan, organize, and supervise catering events from start to finish.
· Work closely with clients to understand their requirements and preferences, ensuring all details are executed as requested.
· Coordinate with Baristas, drivers, laborers and CK departments to ensure timely preparation and delivery of food and beverages.
Food & Beverage Management:
· Oversee the preparation, presentation, and quality of food and beverages served during events.
· Ensure that all food items are prepared and presented according to company standards and client specifications.
· Monitor inventory levels and order supplies as needed to avoid shortages during events.
Customer Service:
· Act as the primary point of contact for clients during events, addressing any concerns or special requests.
· Ensure high levels of customer satisfaction by providing prompt, efficient, and courteous service.
· Handle any complaints or issues that arise during events in a professional and timely manner.
Budget Management:
· Assist in preparing budgets for catering events, ensuring that costs are controlled, and profitability is maintained.
· Monitor expenses during events and adjust as necessary to stay within budget.
Logistics Coordination:
· Coordinate the setup installation and de-installation of booths and equipment.
· Ensure that all catering equipment is in good working order and properly maintained.
Compliance and Safety:
· Ensure compliance with all food safety, hygiene, and sanitation standards.
· Conduct regular inspections of catering areas and equipment to ensure cleanliness and safety.
· Train staff on proper food handling procedures and safety protocols.
Reporting:
· Prepare post-event reports summarizing event performance, client feedback, and areas for improvement.
· Report any equipment malfunctions or other issues to the appropriate department for resolutions.
Minimum Qualifications:
Bachelor’s degree in hospitality management, business administration, or a related field (or equivalent work experience).
Certification:
Professional Background / Years of Experience:
5+ year of experience in a similar field
Language:
Arabic (P) / English
Job Competencies and Levels:
Knowledge / Skills
· Proven experience as in catering preferably in a multi-unit or area management capacity.
· In-depth knowledge of catering operations, including food preparation, customer service, and health and safety regulations.
· Strong leadership skills with the ability to motivate and inspire a team.
· Excellent problem-solving and decision-making abilities.
· Exceptional communication and interpersonal skills.
· Ability to work well under pressure and manage multiple priorities effectively.
· Flexibility to travel within the designated area and work extended hours as needed.
· Valid driver's license and access to reliable transportation.
ROF Group is a Food and Beverage company that invests and starts restaurant concepts and provides management services from conceptualization to implementation and operational management. Our mission is to reach the globe through an array of locally developed F&B concepts, which cater to the aspirations of explorative customers who consider quality consumables to be a lifestyle choice of leisure and self-content.
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