Job Summary

To manage the operation of catering events to meet operating and financial goals, client objectives and customer needs.  Constantly monitor optimal business mix and continually identify and develop new markets and products to proactively react to changing market conditions. This role establishes, communicates, and ensures compliance of appropriate sanitation and safety standards across the organization.

Job Responsibilities 1

• Develop and maintain effective client and customer rapport for mutually beneficial business relationships. Implement communication strategy as provided by marketing team in order to build catering revenue
• Identify operational problems that impact the effectiveness of overall catering sales performance and work closely with appropriate Departments on solutions.
• Develop and implement standardized inventory control procedures. Leads in establishing controls of labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory controls.
• Develop and update food and beverage policies and procedures
• Collaborates with the sales and culinary teams to establish and maintain effective client relations and customer satisfaction
• Strategize with General Manager to review goals and a plan of how to achieve them. This includes review of Catering Sales Forecasts and upcoming prospecting focus, plus review of Prospect Inventory and other related reports.
• Ensure that costs are controlled throughout the operational departments and results are analyzed regularly to highlight problem areas and take appropriate action.
• Work collaboratively with all department managers to make sure operations are running smoothly.
• Coordinates the day to day operations and strategy of the restaurants through regular site visits, effective communication and implementation of policies and procedures.
• Ensure that cost controls are effectively executed on a consistent basis, including but not limited to food variance, supplies, and repairs and maintenance. Quickly identify problem areas and ensure that a corrective action plan is implemented to address gaps in performance, resulting in fixing the problem

Job Responsibilities 2

• Oversees the Facilities Management services and processes that support the core business of the organization to ensure standard and practices are followed for maximum efficiency and that the most suitable working environment is attained for its employees and their activities.
• Directs Facilities Management functional strategies and specific objectives and develops budgets/policies/procedures to support the functional infrastructure and organization’s core business.
• Oversees management of facilities operations, maintenance and transportation across the organization to support the business’ current and future requirements.
• Lead, monitor and develop team member performance to include, but not limited to, providing professional development, providing supervision, conducting counseling and performance evaluations, providing professional development and delivering recognition and reward.
• Oversees and implements technical training initiatives to further the brands whilst progressing the career of individuals at all levels.
• Develop, train and motivate a catering team that is responsible for developing new accounts, maintaining existing accounts, and implementing catering strategies to achieve catering revenue goals and maximize profits for the hotel, while maintaining guest satisfaction
• Keep abreast of and advises client, customers, and staff on current catering trends and products

Additional Responsibilities 3

Job Knowledge & Skills

• Professional client management

• In-depth knowledge of Catering industry operations

• Knowledge costing skills, P&L knowledge, financial control procedures and labor controls

• Knowledge of policies and procedures and internal controls

• Knowledge of Operations background including inventory control, training and development of staff

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• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

Must have 10 years of experience and 4 years experience in similar positions along with GCC experience.

Competencies
Resilience
AI Fluency
Quality
Leadership
Adminstrative Services L3
Quality and Safety L3
Restaurant Management L3
Build High-Performing Teams
Agility
Guest Relations L3
Provide Direction
Product/Service Management L3


Education
Bachelor's Degree in Master of Business Administration (MBA)