Catering services general manager

Job Description

Posted on 6 September 2025

This role combines leadership, operational management, customer relations, and strategic planning to ensure the successful execution of events and day-to-day catering services.

Qualifications/Requirements

Key Responsibilities:

• Oversee daily operations of the catering services, including food preparation, delivery, and event execution.
• Develop and implement standard operating procedures (SOPs) for quality, efficiency, and consistency.
• Ensure compliance with health, safety, sanitation, and food handling regulations.
• Client & Event Coordination
• Communicate with clients to understand requirements and provide customized catering solutions.
• Plan and coordinate menus, themes, and logistics with kitchen and service teams.
• Supervise execution of catering events to ensure customer satisfaction and service excellence.
• Prepare and manage budgets, pricing, and financial reports.
• Monitor cost control and ensure profitability through efficient purchasing and staffing.
• Oversee inventory management, supplier relations, and procurement of goods and equipment.
• Recruit, train, schedule, and evaluate kitchen, service, and logistics staff.
• Provide leadership and foster a culture of teamwork, professionalism, and accountability.
• Conduct regular performance reviews and implement training or corrective actions as needed.
• Develop and implement marketing strategies to grow client base and expand market share.
• Maintain relationships with existing clients and partners while seeking new business opportunities.

Qualifications:

• Bachelor’s degree in Hotel & Restaurant Management, Hospitality Management, Business Administration, or related field.
• Professional certifications (e.g., ServSafe, HACCP, or TESDA qualifications in Food and Beverage or Catering Services) are a plus.
• At least 5–7 years of progressive experience in catering, hospitality, or food service management, with 3 years in a leadership role.

Requirements:

• Proven skills in operations management, budgeting, and client relations.
• Strong leadership, organizational, and problem-solving abilities.
• Excellent communication and interpersonal skills for both client and staff engagement.
• Thorough knowledge of food safety regulations, catering logistics, and service standards.
• Ability to multi-task and work under pressure, especially during peak seasons or large events.
• Flexibility to work weekends, evenings, and holidays, depending on event schedules.
• Proficiency in MS Office, POS systems, and event management or catering software.

Work location

CITY OF MANILA, NCR, FIRST DISTRICT

Remarks

Apply now