Catering Manager

Catering Manager –

Job Title: Catering Manager

Department: Food & Beverage / Hospitality

Reports To: Operations Manager / General Manager

Location: [Company Location]

A Catering Manager is responsible for planning, organizing, and overseeing catering operations for events, functions, corporate meetings, weddings, and other special occasions. The role ensures high-quality food service, customer satisfaction, efficient staff management, and profitable event execution.

Key Responsibilities

Event Planning & Coordination

• Meet with clients to understand catering requirements, budgets, and event objectives.
• Prepare catering proposals, menus, and service plans.
• Coordinate event logistics, including venue setup, equipment, staffing, and timelines.
• Ensure smooth execution of events from planning through completion.

Operations Management

• Oversee day-to-day catering operations.
• Ensure food quality, presentation, and service standards are maintained.
• Monitor inventory levels and coordinate procurement of food, beverages, and supplies.
• Ensure compliance with food safety, hygiene, and health regulations.

Team Leadership

• Recruit, train, schedule, and supervise catering staff.
• Assign duties and monitor employee performance.
• Foster a positive and productive work environment.
• Resolve staff issues and support professional development.

Customer Service

• Build and maintain strong relationships with clients.
• Address customer inquiries, concerns, and special requests.
• Ensure a high level of client satisfaction before, during, and after events.
• Handle complaints professionally and implement corrective actions.

Financial Management

• Develop event budgets and cost estimates.
• Monitor labor, food, and operational costs.
• Prepare invoices and ensure accurate billing.
• Analyze profitability and identify opportunities for cost optimization.

Required Qualifications

• Bachelor's degree or diploma in Hospitality Management, Hotel Management, Business Administration, or a related field.
• 3–7 years of experience in catering, food service, hospitality, or event management.
• Proven experience managing events and teams.
• Knowledge of food safety and sanitation standards.

Required Skills

• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Event planning and organizational skills.
• Budgeting and financial management.
• Problem-solving and decision-making skills.
• Customer-focused approach.
• Ability to work under pressure and manage multiple events simultaneously.

Preferred Qualifications

• Certification in food safety or hospitality management.
• Experience with catering management software.
• Knowledge of banquet operations and large-scale event planning.
• Experience in corporate, hotel, wedding, or institutional catering.

Key Performance Indicators (KPIs)

• Customer satisfaction ratings.
• Event execution success rate.
• Revenue and profitability targets.
• Food and labor cost control.
• Staff productivity and retention.
• Compliance with food safety standards.

Typical Salary Range (India)

• Entry Level: ₹3–5 LPA
• Mid-Level: ₹5–10 LPA
• Senior/Hotel Catering Manager: ₹10–20+ LPA

Work Environment

• Hotels, resorts, convention centers, restaurants, hospitals, educational institutions, corporate cafeterias, and event management companies.
• May require evening, weekend, and holiday work depending on event schedules.