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1 month ago

Job Summary

We are looking to hire a Catering manager to plan, organize, and develop the food and beverage arm of the business.

  • Minimum Qualification : Degree
  • Experience Level : Entry level
  • Experience Length : 2 years

Job Description/Requirements

Responsibilities:

  • Manage the food and beverage provision for daily operations.
  • Supervise daily catering processes.
  • Plan menus in consultation with chefs
  • Lead and motivate the catering team
  • Plan staff shifts and rotations
  • Ensure health and safety regulations are strictly observed
  • Budget and establish financial targets and forecasts
  • Monitor the quality of the product and service provided
  • Keep financial and administrative records
  • Manage the benefits and monitor spending levels
  • Maintain stock levels and order new supplies as required
  • Liaise with suppliers and clients
  • Negotiate contracts with customers, assess their requirements, and ensure they're satisfied with the service delivered.
  • Ensure compliance with all fire, licensing, and employment regulations
  • Maximise sales and meet profit and financial expectations.
  • Oversee the management of facility maintenance.
  • Plan new promotions and initiatives, and contribute to business development.
  • Deal with staffing and client issues.
  • Keep abreast of trends and developments in the industry, such as menus or trends in consumer tastes.


Requirements:

  • Relevant degree and HND subjects in any of these fields: Business or management studies, Culinary arts or culinary management, Food science and technology, Hospitality management
  • Hotel and Catering management
  • Strong communication and interpersonal skills
  • Ability to think on your feet and take initiative
  • Tact and diplomacy
  • Ability to work with a team
  • Ability to lead and motivate staff
  • Administrative ability and IT literacy
  • Numeracy and financial skills in order to manage a budget
  • Appreciation of customer expectations and commercial demands
  • Stamina and the ability to work under pressure
  • A well-organised approach to work
  • Flexibility and the ability to solve problems in a pressurized environment
  • Customer-facing experience
  • Experience in improving service delivery
  • Drive and determination to improve standards and profitability
  • Certification in food hygiene and/or health and safety (added advantage)

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