Duties and responsibilities include but not limited to the following:

• Plan menus in consultation with chefs.
• Recruit and Train permanent and casual staff.
• Organise, lead and motivate the catering team.
• Ensure health and safety regulations are strictly observed.
• Manage the food and beverage provision for functions and events.
• Oversee the day to day running.
• Monitor the quality of the product and service provided.
• Keep financial and administrative records.
• Monitor spending levels and assure it is within budget.
• Maintain stock levels and order new supplies as required.
• Liaise with suppliers and clients
• Ensure compliance with all fire, licensing and employment regulations.
• Maximise sales and meet profit and financial expectation
• Plan new promotions and initiatives, and contribute to business development
• Deal with staffing and client issues.
• Keep abreast of trends and developments in the industry, such as menus or trends in consumer tastes.
• Ensure high customer service standards amongst the catering team

Education:

Relevant Degree and HND subjects in;

• Business or management studies
• Culinary management or culinary arts.
• Food science technology.
• Hospitality management.
• Hotel and catering management.
• Catering management.
• Home economics/ nutrition.

Key Competencies/Knowledge/Skills/Abilities:

• Strong communication and interpersonal skills.
• Team working skills.
• The ability to think on your feet and take initiative.
• Administrative ability and IT literacy.
• An appreciation of customer expectations.
• Ability to work under pressure.