مدير خدمات الطعام

The Catering Manager is responsible for planning, coordinating, and managing all catering and banquet activities to ensure high-quality service, client satisfaction, and profitability. The role focuses on generating catering business, managing events, controlling costs, and coordinating with hotel departments to deliver successful events in line with the hotel's operational and commercial objectives.
Plan, organize, and oversee catering services, banquets, meetings, conferences, weddings, and other events.

• Develop and implement catering sales strategies to generate new business and increase revenue.

• Identify potential clients and maintain strong relationships with corporate accounts, event organizers, and external partners.

• Prepare event proposals, quotations, menus, and service packages based on client requirements.

• Conduct client meetings, site inspections, and event planning discussions.

• Negotiate event packages, pricing, and contractual terms within approved guidelines.

• Coordinate with the Kitchen, Food & Beverage, Sales, Reservations, and Operations teams to ensure smooth event execution.

• Monitor catering revenue, expenses, food costs, and profitability.

• Ensure all events meet the hotel's service standards, food quality expectations, and client requirements.

• Manage event schedules, staffing requirements, equipment, supplies, and setup arrangements.

• Supervise catering and banquet staff, ensuring appropriate training, performance, and professional service.

• Ensure compliance with food safety, hygiene, health, and safety regulations.

• Handle client feedback, complaints, and special requests promptly and professionally.

• Monitor market trends and competitor offerings to identify opportunities for business growth.

• Prepare regular reports on catering sales, revenue, event performance, and customer satisfaction.

• Ensure proper inventory control and coordination with suppliers to maintain operational efficiency.

Requirements

• Bachelor's degree in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field.

• 5-10 years of experience in catering, banquet operations, or event management, preferably in a hotel environment.

• Previous experience managing catering events, corporate functions, weddings, meetings, and banquets.

• Strong knowledge of catering operations, menu planning, event coordination, and food safety standards.

• Experience in catering sales, preparing quotations, negotiating contracts, and managing client accounts.

• Understanding of budgeting, food cost control, revenue management, and profitability.

• Proven ability to manage multiple events and operational priorities simultaneously.

• Strong leadership, communication, negotiation, and organizational skills.

• Excellent customer service and client relationship management abilities.

• Proficiency in Microsoft Office and familiarity with hotel PMS or catering and event management systems.

• Good command of English.

• Ability to work flexible hours, including evenings, weekends, and public holidays, depending on event requirements.