Key Responsibilities:
Plan, organize, and oversee catering services for events and functions.
Liaise with clients to understand their requirements and customize menus accordingly.
Manage and supervise catering staff, including chefs, servers, and support personnel.
Ensure compliance with health and safety regulations and hygiene standards.
Control costs, manage budgets, and optimize resource allocation.
Maintain vendor relationships and oversee procurement of supplies.
Monitor service quality and guest satisfaction.
Requirements:
3 to 5 years of hands-on experience in catering or hospitality management, preferably in the Middle East/UAE.
Proven experience in managing catering operations in a fast-paced environment.
Strong leadership, organizational, and communication skills.
Customer-focused with excellent problem-solving abilities.