Catering Operations Manager

2 weeks ago

Mylanahalli Chikka Jala Bengaluru, India Shiksha Infinity Trust Full time ₹ 9,00,000 - ₹ 12,00,000 per year

The Catering Operations Manager will be responsible for planning, managing, and executing the day-to-day operations of the catering business. This includes business development, kitchen and service management, staff coordination, client handling, and ensuring food quality, hygiene, and profitability.

The role demands a hands-on leader who can manage everything from sourcing ingredients to delivering orders and expanding the catering clientele.

Key Responsibilities

Business Development

  • Identify and approach new catering clients — corporates, schools, PGs, and events.
  • Prepare quotations, menus, and pricing proposals for potential clients.
  • Build long-term relationships with customers and ensure repeat orders.
  • Handle marketing, inquiries, and partnerships (e.g., Swiggy corporate, events).

Operations & Execution

  • Oversee daily kitchen operations, from raw material procurement to final dispatch.
  • Coordinate with chefs, helpers, and delivery staff to ensure timely service.
  • Maintain cost control and reduce wastage in daily production.
  • Ensure all equipment and kitchen areas are clean, functional, and compliant with hygiene norms.

Staff Management

  • Recruit, train, and schedule kitchen and service staff.
  • Monitor attendance, discipline, and performance of team members.
  • Build a motivated team culture focused on efficiency and quality.

Financial & Reporting

  • Prepare daily sales and expense reports.
  • Track profitability per order or client.
  • Ensure timely billing and payments from customers.
  • Maintain vendor accounts and negotiate rates for raw materials and logistics.

Quality & Compliance

  • Ensure FSSAI compliance, food hygiene, and safety protocols.
  • Conduct regular quality checks and food tasting before delivery.
  • Handle customer feedback and implement continuous improvements.

Qualification & Skills

  • Minimum 3–5 years of experience in catering, F&B, or hospitality operations.
  • Strong leadership, communication, and organizational skills.
  • Ability to manage budgets, logistics, and manpower independently.
  • Must be flexible with working hours (early mornings / events).
  • Knowledge of Kannada and Hindi preferred.

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