Job Summary:
Planning food and beverage catering menus, scheduling shifts and coordinating food preparation and serving team during caterings, with correct costing, pricing for a company profitability.
ROLE
· To understand the values and standards of the restaurant and to be able to make decisions in order to deliver these to our guests.
· To ensure that Company policies, procedures and standards are maintained at all times while exercising control of financial, stock and personnel matters.
· To operate in an “open” and “approachable” style, ensuring at all times that you are constantly striving to achieve both your personal targets and those of the restaurant.
Tasks and Duties:
Create and follow WnRs strategy on catering, by having our values solid.
Go out there and contact to potential clients
Gather, organise customer requirements
Arrange food tastings with potential customers.
Work with chef and Plan food and beverage menus considering clients’ preferences and special requests
1. Investigate and resolve complaints concerning food quality and service.
Determine requirements in ingredients and set portions
Schedule staff shifts according to catering budget and needs
Hire, train and manage catering staff
Oversee food prep and execute customer service
Report on expenses and revenues on weekly meetings
Manage catering equipment stock and place orders when needed
Ensure compliance with health and safety regulations.
· Review and monitor, with administrator or accounts personnel, catering procedures and expenditures to ensure that they conform to budget limitations. Work to improve performance.
· Perform other duties as assigned by management.
Qualifications:
1. Degree/Diploma in Hospitality or related discipline.
2. Minimum 5 years’ experience in a similar position as manager,or supervisor in hospitality and with a proven track record in this field.
3. Fluency in Greek and English.
4. Excellent interpersonal and communication skills.
5. Good organizational skills and adaptability for dealing with diverse duties and staff.
6. Confident, dynamic and flexible approach, with the ability to lead and mange by example.
FINANCIAL
· To complete daily administration, cashing up and banking procedures.
· To exercise financial control through effective labour & stock management during daily shifts.
· To ensure that all daily paperwork is completed
· To track and record any K.P.I.s. to ensure that the restaurant is achieving its required goals
·
PEOPLE
· To ensure that all staff placed under your supervision receive regular and prompt induction & training, in compliance with Company standards and, where applicable, by law.
· To motivate staff teams and to establish channels of communication within the restaurant.
· To hold bi-weekly trainer meetings and monthly staff meetings.
· To assist in the preparation of staff rotas where requested by the GM.
· To actively maintain a recruitment & selection policy to ensure the restaurant is always fully staffed with competent staff.
· To maintain staff discipline and take appropriate action where necessary, in compliance with the company direction.
· To supervise all members of staff when on shift to ensure that food & service standards are maintained.
· To maintain staff discipline through the grievance procedure and take appropriate action, where necessary, in accordance with the Staff manual.
ASSETS
· To assist in ensuring that the restaurant complies with all legislation regarding Health & Safety, Food Hygiene, and Licensing.
· To ensure the security of the premises, cash and stock, whilst on duty.
· To ensure all the assets of the restaurant are maintained and secure at all times
· To report any maintenance needs of the premises and equipment
MARKETING
· To ensure the agreed marketing plan is being followed by the whole team.
· To ensure any marketing material in the restaurant is of the required standard
SELF-DEVELOPMENT
· To ensure self-competence with all front and back of house operations.
· To demonstrate energy, passion and initiative with regard to Company operating methods, menu development, marketing plans, people development and strategic planning
Frequently asked questions
What does a Catering Manager do?
The Catering Manager is in charge of planning and managing catered events. Their duties include consulting with customers to determine their needs, supervising staff that prepares food during an event, as well as serving it when needed. They will arrange transportation for any equipment used to make sure everything goes smoothly on-site before guests arrive.
What are the duties and responsibilities of a Catering Manager?
A Catering Manager is in charge of figuring out what kind and how much food a company needs. They also negotiate prices with suppliers prepare meticulous order forms for each dish that will be served at their event or meeting- all while making sure everything goes smoothly from start to finish. The job can involve hiring staff members who cook up these delicious meals, overseeing venue preparation, including equipment maintenance and managing inventory levels by purchasing when needed.
What makes a good Catering Manager?
A Successful Catering Manager has the ability to wear many hats. They aren't just a chef but also involved in menu design and budget management. They are excellent communicators with staff as well as with customers.
Who does a Catering Manager work with?
The Catering Manager works closely with customers, sales staff, Chefs, and specialized catering equipment providers. Oftentimes an Event Planner will be involved with connecting a Catering Manager with a client.
More information:
Constantinos Theodorou 99398371
WOKnROLL 77771707
