Job Description

Roles & Responsibilities

• Oversee all catering operations, from menu planning and client consultations to event execution and post-event analysis, ensuring seamless service delivery.
• Develop and implement innovative culinary concepts and service standards to elevate the guest experience and stay ahead of industry trends.
• Manage budgets, control costs, and optimize profitability by negotiating with suppliers, minimizing waste, and implementing efficient operational strategies.
• Lead, train, and motivate a diverse team of chefs, servers, and support staff, fostering a positive and high-performance work environment.

Desired Candidate Profile

• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Minimum of 7-10 years of progressive experience in catering management or food service operations, with a proven track record of success.
• Possession of relevant certifications such as ServSafe Manager, Certified Food Protection Manager (CFPM), or equivalent.
• Extensive experience in diverse catering environments, including corporate events, weddings, and large-scale banquets.

Employment Type

• Full-time