CATERING SERVICES MANAGER

Job Description: Catering Services Manager (Restaurant)

Position Overview

The Catering Services Manager oversees all catering operations within the restaurant, including event planning, customer coordination, food service delivery, and overall service quality. The role ensures smooth execution of catering orders, maintains customer satisfaction, and manages staff involved in catering functions.

Key Responsibilities

1. Catering Operations Management

Plan, organize, and manage catering services for events, corporate orders, and special functions.

Coordinate with kitchen staff to ensure timely preparation and delivery of food items.

Ensure all catering equipment and supplies are available and ready for use.

Monitor food quality, presentation, and consistency.

2. Client Coordination

Communicate with clients to understand event requirements, menu preferences, and budget.

Prepare catering quotations and proposals.

Manage bookings, order confirmations, event schedules, and client follow-ups.

Ensure exceptional customer service and handle client feedback promptly.

3. Staff Supervision

Schedule and supervise catering staff (servers, helpers, delivery crew).

Train staff on service standards, hygiene, and safety protocols.

Monitor staff performance during events and daily catering operations.

4. Logistics & Event Execution

Plan event layouts, buffet setups, and service flow.

Oversee delivery, setup, service, and clearance for on-site and off-site events.

Ensure all events comply with food safety and hygiene regulations.

5. Administration & Reporting

Prepare daily/weekly catering reports.

Manage catering inventory, procurement, and cost control.

Coordinate with suppliers for timely supply of materials.

Support budgeting and revenue projection for catering services.

6. Compliance & Standards

Ensure adherence to restaurant SOPs, MOM/NEA regulations, and food safety guidelines.

Maintain high standards of cleanliness and service excellence.

Required Skills & Qualifications

Diploma/Degree in Hospitality, Food & Beverage, or related field (preferred).

3-5 years of experience in catering or restaurant management.

Strong communication and customer-handling skills.

Ability to manage multiple events under pressure.

Leadership and team management abilities.

Good knowledge of menu planning, costing, and food safety standards.

Key Personal Attributes

Customer-oriented mindset

Problem-solving skills

Attention to detail

Flexibility and adaptability

Strong organizational skills