Catering Manager

• Operational Management: Oversee the daily operations of the corporate dining facility, including food preparation, service, and cleanup
• Team Leadership: Recruit, train, and manage a team of catering staff, ensuring high performance and adherence to company standards
• Client Relations: Build and maintain strong relationships with corporate clients, understanding their needs and ensuring satisfaction
• Menu Planning: Collaborate with chefs to design and update menus that meet client preferences and dietary requirements
• Quality Control: Ensure all food and beverages meet quality standards and are presented attractively
• Budget Management: Monitor and manage the catering budget, including cost control, inventory management, and financial reporting
• Event Coordination: Plan and execute corporate events, meetings, and special occasions, ensuring seamless service and client satisfaction
• Compliance: Ensure compliance with health and safety regulations, company policies, and industry standards

• Proven experience as a Catering Manager or similar role in a corporate dining environment
• Strong leadership and team management skills
• Excellent communication and interpersonal abilities
• Exceptional organizational and multitasking skills
• Knowledge of food safety and sanitation regulations
• Ability to work flexible hours, including evenings and weekends, as needed
• Degree in Hospitality Management, Culinary Arts, or related field preferred

Monday-Friday Schedule, no nights or weekends