Key responsibilities:

Client and event management: Consult with clients on their needs, negotiate contracts, and plan and execute catered events of all sizes.

Menu planning: Develop and manage menus in collaboration with chefs, considering client requirements and budget.

Staff management: Hire, train, supervise, and schedule catering staff, including kitchen staff and servers.

Operations and logistics: Oversee day-to-day catering operations, coordinate the transportation and setup of services, and ensure all equipment is maintained.

Financial management: Prepare and manage budgets, monitor financial performance, and maintain financial records.

Inventory and quality control: Maintain inventory levels, order supplies, and perform quality control checks to ensure high standards for food and service.

Safety and compliance: Ensure all operations comply with health, safety, and food safety regulations.

Required skills:

Communication and interpersonal skills

Leadership and team management

Budgeting and financial management

Menu development and knowledge of food and nutrition

Event and time management

Negotiation skills

Customer service

Organizational and problem-solving skills

Inventory and supply chain management

Please send your resume/CV