Job Responsibilities:
- Oversee and manage daily catering operations, including meal planning, food preparation, and service.
- Supervise kitchen and service staff to ensure high-quality food and customer service standards.
- Plan menus in accordance with client preferences, nutritional guidelines, and budget constraints.
- Monitor food inventory and order supplies as needed, ensuring freshness and quality.
- Ensure compliance with hygiene, health, and safety standards in all catering activities.
- Coordinate with clients to understand event requirements and deliver customized catering solutions.
- Maintain effective cost control and manage catering budgets.
- Conduct staff training and development sessions to enhance service efficiency.
- Handle customer feedback and resolve complaints promptly and professionally.
- Liaise with vendors and suppliers to ensure timely delivery of quality products.
- Prepare periodic reports on catering performance, costs, and customer satisfaction.
Key Responsibilities:
- Strong leadership and team management skills
- In-depth knowledge of catering operations and food safety regulations
- Ability to plan and execute events of various scales
- Excellent organizational and multitasking abilities
- Strong communication and client management skills
- Familiarity with inventory control and budgeting
Required Qualifications: Graduate / Diploma in Hotel Management or related field
Experience: 2–5 years (Catering or F&B industry preferred)
Salary: ₹30,000 – ₹50,000 per month
Apply to [email protected]
