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.
