Catering Operations Manager
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Key skills for this role
About the Role
UrbaCon Contracting & Trading Company is hiring a Catering Operations Manager to oversee catering events, manage client relationships, and ensure operational and financial goals are met.
Key Skills for This Role
Responsibilities
- Develop and maintain effective client and customer rapport for mutually beneficial business relationships
- Implement communication strategy as provided by marketing team in order to build catering revenue
- Identify operational problems that impact the effectiveness of overall catering sales performance and work closely with appropriate Departments on solutions
- Develop and implement standardized inventory control procedures
- Leads in establishing controls of labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory controls
- Develop and update food and beverage policies and procedures
- Collaborates with the sales and culinary teams to establish and maintain effective client relations and customer satisfaction
- Strategize with General Manager to review goals and a plan of how to achieve them
- Ensure that costs are controlled throughout the operational departments and results are analyzed regularly to highlight problem areas and take appropriate action
- Work collaboratively with all department managers to make sure operations are running smoothly
- Coordinates the day to day operations and strategy of the restaurants through regular site visits, effective communication and implementation of policies and procedures
- Ensure that cost controls are effectively executed on a consistent basis
Requirements
- Must have 10 years of experience and 4 years experience in similar positions along with GCC experience
- Bachelor's Degree in Master of Business Administration (MBA)
- ERP knowledge preferably SAP functional skills
- Professional client management skills
- In depth knowledge of Catering industry operations
- Knowledge of costing skills, P&L knowledge, financial control procedures and labor controls
- Knowledge of policies and procedures and internal controls
- Knowledge of Operations background including inventory control, training and development of staff
Full Job Posting
Job Summary
- To manage the operation of catering events to meet operating and financial goals, client objectives and customer needs.
- Constantly monitor optimal business mix and continually identify and develop new markets and products to proactively react to changing market conditions.
- This role establishes, communicates, and ensures compliance of appropriate sanitation and safety standards across the organization.
Job Responsibilities 1
- Develop and maintain effective client and customer rapport for mutually beneficial business relationships.
- Implement communication strategy as provided by marketing team in order to build catering revenue.
- Identify operational problems that impact the effectiveness of overall catering sales performance and work closely with appropriate Departments on solutions.
- Develop and implement standardized inventory control procedures.
- Leads in establishing controls of labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory controls.
- Develop and update food and beverage policies and procedures.
- Collaborates with the sales and culinary teams to establish and maintain effective client relations and customer satisfaction.
- Strategize with General Manager to review goals and a plan of how to achieve them.
- Ensure that costs are controlled throughout the operational departments and results are analyzed regularly to highlight problem areas and take appropriate action.
- Work collaboratively with all department managers to make sure operations are running smoothly.
- Coordinates the day to day operations and strategy of the restaurants through regular site visits, effective communication and implementation of policies and procedures.
- Ensure that cost controls are effectively executed on a consistent basis, including but not limited to food variance, supplies, and repairs and maintenance.
Job Responsibilities 2
- Oversees the Facilities Management services and processes that support the core business of the organization.
- Directs Facilities Management functional strategies and specific objectives and develops budgets/policies/procedures.
- Oversees management of facilities operations, maintenance and transportation across the organization.
- Lead, monitor and develop team member performance including providing professional development, supervision, counseling and performance evaluations.
- Oversees and implements technical training initiatives to further the brands whilst progressing the career of individuals at all levels.
- Develop, train and motivate a catering team that is responsible for developing new accounts, maintaining existing accounts, and implementing catering strategies.
- Keep abreast of and advises client, customers, and staff on current catering trends and products.
Job Knowledge & Skills
- Professional client management.
- In depth knowledge of Catering industry operations.
- Knowledge costing skills, P&L knowledge, financial control procedures and labor controls.
- Knowledge of policies and procedures and internal controls.
- Knowledge of Operations background including inventory control, training and development of staff.
- ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.
Job Experience
- Must have 10 years of experience and 4 years experience in similar positions along with GCC experience.
Education
- Bachelor's Degree in Master of Business Administration (MBA).
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