Job Description

Key Responsibilities:

1. Daily Operations Management

Oversee daily kitchen and service operations to ensure smooth functioning. Coordinate with chefs, service staff, and logistics team to meet client needs.
2. Staff Management

Supervise, schedule, and train kitchen and service staff. Handle team discipline, motivation, and performance evaluations.
3. Client Coordination

Act as the main point of contact for client requirements and event execution. Ensure client satisfaction by maintaining quality, punctuality, and service standards.
4. Inventory & Procurement

Manage stock levels of food, packaging, and supplies. Liaise with suppliers for timely procurement of quality materials at competitive rates.
5. Event Planning & Execution

Plan, coordinate, and execute catering events (on-site & off-site). Conduct site visits, allocate resources, and ensure setup and service excellence.
6. Compliance & Hygiene

Ensure compliance with food safety, hygiene, and health regulations. Conduct regular checks to maintain kitchen cleanliness and sanitation.
7. Budgeting & Cost Control

Monitor and control operational costs, reduce wastage, and manage budgets. Analyze financial reports to improve efficiency and profitability.
8. Quality Control

Implement and enforce standard operating procedures (SOPs). Monitor food quality, presentation, and portion control.
9. Logistics Management

Oversee delivery schedules, transportation, and setup logistics for catering jobs. Ensure timely dispatch and proper handling of food items.
10. Reporting & Documentation

Maintain accurate records of inventory, sales, staff attendance, and event feedback. Prepare operational reports and updates for management review.
Job Types: Full-time, Permanent

Pay: AED2,500.00 - AED4,000.00 per month