Job Summary:
Oversee daily catering operations, ensuring quality service, food safety, and smooth coordination with clients and staff.
Duties & Responsibilities:
Supervise catering staff during events and daily operations.
Coordinate with clients to confirm catering details and special requests.
Ensure food preparation and service meet quality and safety standards.
Manage schedules, assign tasks, and monitor staff performance.
Handle client feedback and resolve issues efficiently.
Assist in planning menus, budgeting, and cost control.
Qualifications:
Bachelor’s degree in Hospitality, Hotel & Restaurant Management, or related field.
Experience in catering, F&B, or supervisory role preferred.
Strong leadership, communication, and organizational skills.
Ability to handle multiple tasks under pressure.
Job Type: Full-time
Benefits:
- Employee discount
- Staff meals provided
Work Location: In person