Job Description

• Operational Management:
• Oversee daily operations of the catering facility.
• Ensure food preparation and service meet quality and hygiene standards.
• Manage the logistics of food production, from procurement to serving.
• Staff Management:
• Hire, train, and supervise kitchen and service staff.
• Schedule shifts and allocate tasks to ensure smooth operations.
• Conduct performance reviews and provide feedback to staff.
• Menu Planning:
• Design menus that are nutritious, cost-effective, and cater to the dietary needs of the population served.
• Collaborate with chefs and nutritionists to develop and refine recipes.
• Stay updated on food trends and incorporate them into menu offerings.
• Budget Management:
• Prepare and manage the catering budget, ensuring cost-effectiveness.
• Monitor expenses and implement cost-saving measures without compromising quality.
• Negotiate contracts with suppliers to obtain the best prices for food and equipment.
• Quality Control:
• Implement and monitor food safety and hygiene protocols in compliance with regulatory standards.
• Conduct regular inspections of the kitchen and dining areas.
• Address and resolve any issues related to food quality or safety.
• Customer Service:
• Ensure high levels of customer satisfaction by addressing complaints and feedback promptly.
• Maintain positive relationships with clients and stakeholders.
• Organize events and special functions as required by clients.
• Inventory Management:
• Oversee the inventory of food supplies and equipment.
• Implement inventory control systems to minimize waste and prevent shortages.
• Conduct regular stock checks and manage orders to ensure uninterrupted service.
• Compliance and Safety:
• Ensure compliance with health and safety regulations.
• Conduct training sessions for staff on safety protocols and emergency procedures.
• Maintain records and documentation related to safety and compliance.
• Innovation and Improvement:
• Identify opportunities for improving the catering service.
• Implement new technologies and methods to enhance efficiency and service quality.
• Conduct market research to stay competitive and innovative.
• Reporting and Documentation:
• Prepare regular reports on operations, financial performance, and customer feedback.
• Maintain accurate records of inventory, budgets, and personnel.

By effectively managing these responsibilities, an industrial catering manager ensures that the catering operation runs smoothly, meets the needs of the clients, and adheres to all regulatory requirements.

Job Types: Full-time, Permanent

Pay: ?360,000.00 - ?420,000.00 per year

Benefits:

• Food provided
• Health insurance
• Provident Fund

Schedule:

• Day shift

Experience:

• Catering: 3 years (Required)

Work Location: In person

Speak with the employer
+91 09150099339