1) Manage the food and beverage provision for functions and events
2) Organise, lead and motivate the catering team
3) Ensure health and safety regulations are strictly observed
4) Monitor the quality of the food and service provided
5) Maintain stock levels and order new supplies as required
6) Interact with customers if involved with front of the house work
7) Negotitate contracts with customers, assess their requirements and ensure they’re satisfied with the service delivered
8) Oversee the managment of facilities, eg: checking event bookings and allocation of resources and staff
9) Support hiring, training and development of frontline staff.
10) Deal with staffing and client issues
Requirement:
1) Good Knowledge of F&B is an advantage
2) Firm and be able to think on the feet in order to manage the ground staff
3) Possess effective communication skills with a drive to succeed
4) Sociable, passionate, committed and enthusiastic
5) Ability to troubleshoot and resolve issue