Job Detail

Job Description

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 analyze financial reports and identify opportunities for improvement.

- Provide quotations and support in the collection of payments.

Operational Management:

- Ensure operational excellence to clients 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.