Catering Manager

Job Description

Position Overview: The Catering Manager is responsible for overseeing the catering services provided by a third-party catering company (PROCAT). This includes ensuring the preparation and timely delivery of meals (Breakfast, Lunch, and Dinner) to approximately 5000+ personnel across various company projects. The manager will supervise meal service in the camp dining hall, manage staff including the Meal Coordinator and Meal Logistics Assistant, and ensure that all aspects of catering operations meet quality standards, safety regulations, and dietary requirements. The role also involves coordinating with the third-party facilities management company (BKA) to ensure cleanliness and pest control are maintained as per norms and liaising with the camp support management to address any catering service issues.

Key Responsibilities

• Coordinate with the catering company to ensure efficient meal preparation and delivery.
• Manage coordination with the facilities management company to ensure that cleanliness, sanitation, and pest control measures are strictly followed as per company norms.
• Conduct regular assessments of the catering company’s performance, ensuring food quality, timeliness, and hygiene standards are met.
• Review and approve menus, ensuring they meet nutritional requirements and personnel preferences.

• Gather and address feedback from employees regarding meal quality, service, and any concerns with catering operations.
• Ensure all complaints or issues raised by personnel are logged and resolved in a timely manner, providing a responsive and solution-oriented approach.
• Take proactive steps to improve catering services based on employee feedback and address recurring concerns.

• Oversee the proper serving of meals in the camp dining hall, ensuring food is served at the appropriate temperature and portion sizes.
• Supervise the Meal Coordinator and Meal Logistics Assistant, ensuring ensuring clarity in their roles and efficient execution of responsibilities.
• Ensure meal services are well-organized, timely, and meet all operational standards, especially during peak times.
• Work with the team to ensure meal service runs smoothly and efficiently while troubleshooting any immediate issues that arise.
• Health & Safety Compliance:
• Ensure compliance with all relevant food safety and hygiene regulations in the kitchen and dining areas.
• Regularly inspect food storage, preparation areas, and dining facilities for cleanliness and safety.
• Monitor and ensure that pest control measures are effectively implemented by the facilities management company.
• Quality Control & Customer Satisfaction:
• Oversee food quality control to ensure meals meet required standards for taste, presentation, and nutritional value.
• Collect feedback from personnel on meal satisfaction and address any concerns or complaints with the catering company to ensure swift resolution.
• Ensure that catering services are continuously improved based on feedback and performance reviews.
• Coordination with Camp Support Management:
• Collaborate with the camp support management and relevant teams to ensure that all catering service-related issues are addressed efficiently.
• Ensure proper communication channels are established between the catering department and camp management to promptly resolve any operational or logistical challenges.
• Assist the camp support team in the organization and execution of catering-related tasks and logistical operations as needed.
• Reporting & Documentation:
• Maintain daily records of meals served, incidents, and deviations from the planned schedule.
• Prepare and submit weekly/monthly reports on catering service performance, food quality, delivery timelines, and feedback from employees.
• Proactively identify opportunities for process improvements and report to the management team.
  

• Strong leadership and organizational abilities
• Excellent communication and interpersonal skills
• Knowledge of food safety regulations and catering industry standards
• Menu planning and cost control expertise
• Customer service orientation and problem-solving skills
• Ability to work under pressure and manage multiple tasks simultaneously
• Team management and coordination skills
• Financial acumen and budget management capabilities
• Creativity and innovation in developing new food concepts and offerings
• Attention to detail and quality control mentality