DUTIES AND RESPONSIBILITIES OF THE ROLE:

Oversee Day-to-Day Catering Operations

• Manage the planning, preparation, and execution of daily food and beverage services, ensuring high quality, timely delivery, and adherence to corporate standards.

• Lead, schedule, and supervise catering staff, providing ongoing training to maintain service excellence, food safety and hygiene compliance, and operational efficiency.

Budgeting & Cost Control

• Monitor operating budgets, control food and labor costs, and implement efficiency measures to optimize profitability without compromising service quality.

Supplier & Inventory Management

• Source and manage vendor relationships, negotiate pricing, and maintain optimal inventory levels while ensuring quality and timely supply of ingredients and equipment.

Client & Stakeholder Liaison

• Act as the main point of contact for internal stakeholders and visitors, addressing service feedback, customizing menus, and ensuring smooth event execution.