Catering Manager – Job Description

Job Title: Catering Manager

Department: Food & Beverage / Hospitality

Reports To: Operations Manager / General Manager

Location: [Company Location]

Job Summary

A Catering Manager is responsible for planning, organizing, and overseeing catering operations for events, functions, corporate meetings, weddings, and other special occasions. The role ensures high-quality food service, customer satisfaction, efficient staff management, and profitable event execution.

Key Responsibilities

Event Planning & Coordination

Meet with clients to understand catering requirements, budgets, and event objectives.
Prepare catering proposals, menus, and service plans.
Coordinate event logistics, including venue setup, equipment, staffing, and timelines.
Ensure smooth execution of events from planning through completion.

Operations Management

Oversee day-to-day catering operations.
Ensure food quality, presentation, and service standards are maintained.
Monitor inventory levels and coordinate procurement of food, beverages, and supplies.
Ensure compliance with food safety, hygiene, and health regulations.

Team Leadership

Recruit, train, schedule, and supervise catering staff.
Assign duties and monitor employee performance.
Foster a positive and productive work environment.
Resolve staff issues and support professional development.

Customer Service

Build and maintain strong relationships with clients.
Address customer inquiries, concerns, and special requests.
Ensure a high level of client satisfaction before, during, and after events.
Handle complaints professionally and implement corrective actions.

Financial Management

Develop event budgets and cost estimates.
Monitor labor, food, and operational costs.
Prepare invoices and ensure accurate billing.
Analyze profitability and identify opportunities for cost optimization.

Required Qualifications

Bachelor's degree or diploma in Hospitality Management, Hotel Management, Business Administration, or a related field.
3–7 years of experience in catering, food service, hospitality, or event management.
Proven experience managing events and teams.
Knowledge of food safety and sanitation standards.

Required Skills

Strong leadership and team management skills.
Excellent communication and interpersonal abilities.
Event planning and organizational skills.
Budgeting and financial management.
Problem-solving and decision-making skills.
Customer-focused approach.
Ability to work under pressure and manage multiple events simultaneously.

Preferred Qualifications

Certification in food safety or hospitality management.
Experience with catering management software.
Knowledge of banquet operations and large-scale event planning.
Experience in corporate, hotel, wedding, or institutional catering.

Key Performance Indicators (KPIs)

Customer satisfaction ratings.
Event execution success rate.
Revenue and profitability targets.
Food and labor cost control.
Staff productivity and retention.
Compliance with food safety standards.

Typical Salary Range (India)

Entry Level: ₹3–5 LPA
Mid-Level: ₹5–10 LPA
Senior/Hotel Catering Manager: ₹10–20+ LPA

Work Environment

Hotels, resorts, convention centers, restaurants, hospitals, educational institutions, corporate cafeterias, and event management companies.
May require evening, weekend, and holiday work depending on event schedules.

RIBAMBELLE DUBAI

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Catering Manager