Catering manager in Industrial Catering





• Set & execute the operations plans & strategies

• Set & execute KPIs for the operations unit.

• Set & execute main rules & responsibilities & duties for all key positions in the department

• Set & execute the action plans

• Monitor and ensure the right execution of action plans

• Build systems, processes, standards, procedures, and measurements for the operations unit

• Manage day to day operations effectively

. Quality control & assurance

• Optimization plans

• Continuous superior management to overall performance of operations units

• Handle all major issues with respect to operations

• Ensure compliance with HACCAP& ISO 22000 standards

• Evaluations & assessments to all the operations functions and personnel

. Establish, develop and maintain business relationships with current and prospective customers

• Managing & analyzing & controlling cost

• Goods & service design

• Design of quality control & assurance policies and procedures and applications

• Facility design, allocations of equipment and staff, internal layout, material flows, capacity needs, technology decisions.

• Inventory management, requirements, scheduling, and system.

• Raw materials requirements, supplier relationship, shipments scheduling.

• Supply chain full management.

• Menu planning/Menu costing

• Kitchen operations direct supervision and management.

• Managing Catering staff and skills training;

• Stock control and stock taking

• Consumption control

• Waste management

• Distribution of food for breakfast, lunch packs, and dinners

• recruiting and training permanent and casual staff;

• organizing, leading and motivating the catering team;

• planning staff shifts and rotations;

• ensuring health and safety regulations are strictly observed;

• budgeting and establishing financial targets and forecasts;

• monitoring the quality of the product and service provided;

• keeping financial and administrative records;

• managing the payroll and monitoring spending levels;

• maintaining stock levels and ordering new supplies as required;

• interacting with customers

• liaising with suppliers and clients;

• Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered

• overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;

• planning new promotions and initiatives, and contributing to business development;

• Keeping abreast of trends and developments in the industry such as menus, trends in consumer tastes and management issues.

• Ordering

• Quality and Quantity control

• Daily/Weekly and Monthly planning

• Feedback to top management

• Evaluate and maintain equipment

• Supplier quality inspection

• Knowledge of service requirements detailed menu selections, major ingredients appearance, texture garnish and presentation.

• proper presentation, portion control, and maintenance of proper serving temperatures

• You will be required to work at least two weekends per month - client demand may require additional time.

Job Details

Preferred Candidate

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