Job Summary
The Catering Operations Manager is responsible for the overall planning, execution, and delivery of high-quality catering services. This role involves client consultation, event coordination, team management, and budget oversight to ensure exceptional guest experiences across all catering functions, from intimate gatherings to large-scale corporate events. A strong focus on service standards, food quality, and operational efficiency is essential.
Key Responsibilities
1.Client Consultation & Sales Management
* Understand and assess customer requirements through direct consultations, emails, and event briefs.
* Propose catering solutions tailored to client needs, budgets, and event types (corporate, wedding, festivals, private functions).
* Maintain a professional and friendly relationship with clients to foster long‑term business.
* Prepare detailed proposals and quotations, including menu suggestions, service styles, and pricing structures.
* Negotiate pricing while maintaining profitability and service quality.
* Ensure timely follow‑up on client enquiries and confirmations.
2.Menu Planning & Customization
* Work closely with chefs and culinary teams to design menus suited to various event themes and dietary preferences (vegetarian, Jain, vegan, gluten‑free, etc.).
* Innovate and update menus regularly to reflect seasonal ingredients, culinary trends, and customer feedback.
* Coordinate food tastings for high‑profile or large‑scale events when required.
* Ensure menus are costed correctly and align with brand standards.
3.Event Coordination & Execution
* Plan and manage all aspects of event execution including food production, presentation, setup, service, and breakdown.
* Conduct site visits when necessary to assess layout, logistics, and venue suitability.
* Coordinate with vendors for additional needs such as décor, cutlery, rental equipment, floral arrangements, or AV support.
* Ensure all food safety, hygiene, and presentation standards are met on‑site.
* Supervise event setup including buffet lines, seating, signage, and guest flow.
4.Staffing & Team Leadership
* Hire, train, and onboard catering staff including waitstaff, event captains, kitchen helpers, and logistics crew.
* Prepare staffing rosters, assign roles, and manage shift scheduling based on event requirements.
* Conduct briefings before each event to ensure all staff are aligned on timing, menu, service flow, and guest expectations.
* Supervise staff during events and provide real‑time direction and problem‑solving.
* Monitor staff performance and maintain a positive, service‑oriented team culture.
5.Operations & Logistics
* Oversee procurement and maintenance of catering equipment, tableware, utensils, linens, and display materials.
* Maintain accurate inventory records and monitor usage to avoid overstocking or shortages.
* Ensure timely ordering and delivery of food items and materials required for events.
* Coordinate transport logistics, setup timelines, and venue access requirements.
6.Marketing & Business Development
* Develop and implement marketing plans to promote catering services to individuals, corporations, and institutions.
* Collaborate with the marketing team to create brochures, social media content, and promotional campaigns.
* Build partnerships with event planners, wedding coordinators, and corporate offices.
* Attend trade shows, exhibitions, and networking events to increase brand visibility and generate leads.
* Monitor client feedback and online reviews to continually enhance offerings and service delivery.
7.Financial Management & Reporting
* Assist in the preparation of budgets and financial projections for the catering department.
* Track all catering‑related expenses including food cost, labour, logistics, and rental items.
* Prepare post‑event financial summaries and analyse profitability.
* Recommend pricing structures that balance value for customers and business profitability.
* Ensure timely invoicing and coordination with the finance team for payment collection.
8.Customer Relationship Management
* Act as the primary point of contact for catering clients from enquiry to post‑event follow‑up.
* Ensure prompt and professional communication at all stages of the sales and service process.
* Handle last‑minute requests, changes, or complaints with diplomacy and efficiency.
* Conduct client satisfaction surveys and maintain a database of repeat and high‑value customers.
9.Compliance & Quality Assurance
* Ensure all catering operations comply with local food safety, hygiene, and labour regulations.
* Maintain updated records of licences, health inspections, and certifications.
* Conduct periodic audits of kitchen and storage areas used for catering.
* Train staff in hygiene protocols and allergen awareness.
10.Innovation & Strategic Planning
* Stay updated on industry trends, guest expectations, and competitor offerings.
* Introduce innovative ideas such as themed buffets, live stations, eco‑friendly packaging, or digital ordering systems.
* Explore new revenue streams such as DIY catering kits, delivery catering, or festive gift boxes.
* Collaborate with executive management to align catering goals with broader brand objectives.
Skills & Competencies Required
* Excellent communication skills (verbal and written)
* Customer‑first mindset with strong problem‑solving abilities
* Leadership & team management skills with experience supervising large teams
* Detail‑oriented with excellent organisational and multitasking capabilities
* Knowledge of food safety regulations and HACCP standards
* Strong negotiation and budgeting skills
* Ability to thrive under pressure and adapt to last‑minute changes
* Proficiency in Microsoft Office (Word, Excel, Outlook); familiarity with POS or event software is a plus
Preferred Qualifications & Experience
* Diploma or Degree in Hospitality, Event Management, or Business Administration
* Minimum 3–5 years’ experience in catering operations, F&B service, or event coordination
* Prior experience in high‑volume catering (e.g. weddings, corporate events) is highly desirable
Working Conditions
* Must be willing to work on weekends, public holidays, and evenings depending on event schedules
* On‑site supervision required for off‑premise events
* Physically fit to oversee event setup and coordinate staff over long hours
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