The Catering Project Manager is responsible for planning, managing, and executing catering projects from initial client requirements through final delivery. The role ensures high-quality food services, efficient operations, budget control, client satisfaction, and compliance with food safety and company standards.
Key Responsibilities
- Plan, coordinate, and manage catering projects and events.
- Develop project plans, schedules, budgets, and resource requirements.
- Coordinate with clients to understand requirements and ensure expectations are met.
- Manage catering teams, chefs, suppliers, and subcontractors.
- Oversee food preparation, logistics, transportation, setup, and service delivery.
- Monitor project costs, profitability, and operational performance.
- Ensure compliance with food safety, hygiene, HSE, and quality standards.
- Identify operational risks and implement corrective actions.
- Prepare project reports, progress updates, and financial summaries.
- Ensure timely project completion and client satisfaction.
Qualifications & Experience
- 5–8 years of experience in catering, hospitality, or food service operations.
- Proven experience managing large-scale catering projects.
- Strong project management, budgeting, and team leadership skills.
- Excellent communication and client relationship management.
- Knowledge of food safety and quality management standards.
Key Performance Indicators (KPIs)
- Project profitability and budget adherence.
- Client satisfaction and retention.
- On-time project delivery.
- Food quality and service standards.
- Operational efficiency and resource utilization.
- Food safety and HSE compliance.
