38 Catering Management Jobs

Responsibilities: * Maintain inventory levels * Assist with kitchen operations * Greet customers at front desk * Process sales transactions * Manage customer orders Free meal Food allowance Shift allowance Over time allowance House rent allowance Health insurance

SRM Hotels is seeking a Catering Manager to join the team in Sonipat, Haryana. With a salary range of 50k-70k, the ideal candidate should have 3-6 years of experience in catering management. While a bachelor's degree or Diploma in a related field is preferred, it is not mandatory. As the Catering Manager, you will have the opportunity to be a part of the Hare Krishna Cultural Centre in Chennai, Tamil Nadu. Your primary role will involve managing and overseeing catering services with a strong emphasis on delivering exceptional experiences. You will be responsible for supervising and training catering personnel, ensuring high-quality standards, maintaining a clean and welcoming environment, managing inventory, controlling operational costs, and addressing guest inquiries effectively. This is a full-time position with a day shift schedule, requiring the candidate to work in person. The ideal candidate should have at least 5 years of experience in restaurant management and 3 years of experience specifically as a Catering Manager. If you are passionate about catering excellence and have a track record of success in this field, we encourage you to apply before the application deadline on 25/11/2023.,

Role Overview The Deputy Business Head Banqueting & Catering acts as a strategic partner and second-in- command to the Business Head, supporting the divisions mission to achieve revenue, margin, and operational excellence targets. The Deputy ensures all business processes, team structures, and service delivery consistently uphold brand standards and regulatory guidelines. This role takes ownership of delegated operational areas, drives continuous improvement initiatives, and provides leadership continuity in the absence of the Business Head. Key Responsibilities Revenue and Fiscal Management Support the Business Head in preparing and executing the Annual Business Plan, monthly revenue forecasting, and expense Lead PCL reviews for specific channels or projects, providing analysis on cost drivers, budget adherence, and Assist in achieving revenue targets across all segments, including social, weddings, MICE, and strategic hotel Implement and monitor event-level cost controls, proactively addressing financial Oversee receivables tracking, coordinate with finance teams for timely collections, minimize revenue leakage, and ensure reporting Contribute to Opex and Capex planning by gathering operational input and aligning infrastructure requirements for seamless event Operational Excellence Oversee day-to-day operations and production teams to ensure events are executed to the highest Foodlink standards, with an emphasis on consistency and guest Manage event planning logistics, from menu creation to vendor management and onsite Lead process improvement initiatives in supply chain, equipment management, and event Benchmark operational performance against industry trends and recommend innovations to keep services competitive and cutting-edge. Customer Service Ensure guest needs are anticipated and met, delivering personalized service that aligns with brand promise and cost Handle escalation of guest inquiries or issues, ensuring resolution meets or exceeds Maintain and utilize guest feedback and event history databases to identify trends and shape service enhancements. Institutionalize post-event debriefs and formal feedback collection for continuous People s Culture Partner with department heads on performance management, talent development, and team motivation programs. Participate in recruitment and onboarding of key associates, fostering a culture of excellence and service. Lead by example in setting standards for appearance, hygiene, and professionalism throughout the Champion staff training initiatives and recognize high performers, while addressing performance gaps through constructive Encourage innovative thinking and contribution at every level of the Authority Levels Operates with delegated authority over daily banqueting and catering operations, acting as Business Heads proxy when Participates in decision making for operational, financial, and people matters within organizational policies and brand Coordinates with support functions (Finance, Procurement, HR) as per established delegation Candidate Profile Several years of progressive responsibility within large-scale banqueting/catering operations, including experience in PCL, sales, and team Proven success in driving operational excellence, revenue growth, and customer Strong analytical and problem-solving skills, with the ability to interpret business data and implement solutions. Excellent communicator, collaborative leader, and champion for brand values and service In-depth knowledge of industry regulations, market trends, and luxury FCB

- The position is for "PUNJAB FILM CITY" - Manage operations of Film City Canteen cum Restaurant - Control Food Quality, Hygiene, Cost and Discipline - Team Management & Customer handling - Manage Sales & Budget - Required Candidate profile - Graduate with minimum 5 years of experience in Hotel or Restaurant or Canteen Management - Team Handling Experience - Strong personality & Com-Skills with Client management experience -

Roles and Responsibilities Manage daily operations of food and beverage outlets, ensuring high-quality service standards. Oversee menu planning, food preparation, and presentation to meet customer expectations. Develop and implement strategies to increase sales revenue through effective pricing strategies and promotions. Ensure compliance with food hygiene regulations and maintain a clean working environment. Supervise staff performance, provide training as needed, and resolve any issues that may arise. Desired Candidate Profile 3-8 years of experience in F&B management or related field (hotels/restaurants). Strong knowledge of food costing, food products, catering management, communication skills. Proficiency in MS Office applications (Word) for report generation.

Key Responsibilities: Oversee daily catering operations including food production, service, hygiene, and cleanliness. Manage a team of kitchen staff, stewards, and service personnel effectively. Ensure compliance with food safety and hygiene standards (FSSAI/HACCP). Maintain strong client relationships and handle feedback/complaints professionally. Control food costs, reduce wastage, and manage budgeting and inventory. Coordinate with vendors for supply and procurement as per requirements. Prepare and share daily/weekly/monthly reports with the management. Implement company policies and ensure adherence to labor laws and site SOPs. Desired Candidate Profile: Degree/Diploma in Hotel Management / Catering Technology or related field. 8+ years of experience in catering operations, preferably in industrial or institutional catering. Strong leadership and team management skills. Good communication and client-handling abilities. Knowledge of FSSAI, hygiene audits, food safety norms, and MS Office. Willingness to work in rotational shifts, weekends, and public holidays if required. Perks and Benefits: Competitive salary with incentives Food and accommodation (if applicable) Medical insurance and statutory benefits Career growth and training opportunities If you're passionate about food service and ready to take charge of a vibrant catering unit, share your resume today to Purushothaman.THANGARAJ@sodexo.com

Manage and execute banquet operations from planning to completion, ensuring smooth execution of all events. Oversee logistics, including venue setup, layout, guest flow, and event coordination. Source, negotiate, and manage relationships with vendors for catering, decor, and other event services. Supervise decor arrangements to align with client specifications and event themes. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Coordinate housekeeping to maintain cleanliness and readiness of event spaces. Oversee food and beverage operations to ensure high standards of quality and service. Develop and manage event budgets, ensuring cost efficiency while maintaining quality. Supervise and support event staff to ensure exceptional service delivery. Ensure client satisfaction through effective communication and attention to detail. Required Education and Skill Education: Bachelors / Diploma in Hospitality Management or related field Related Work Experience: At least 2-3 year of related work experience Excellent interpersonal and communication skills in English, Marathi

Job Title: Operations Manager Location: Bengaluru, India Company: MyKhana About MyKhana MyKhana is a corporate catering service based in Bangalore, offering a wide range of cuisines including North Indian, South Indian, Continental, and Oriental. We are committed to delivering hygienic, clean, and affordable food, currently serving over 4,000 meals daily in full compliance with FSSAI standards. Our services are trusted by corporates, offices, startups, and institutions, where we ensure every meal is high-quality, natural, and healthy. Role Description This is a full-time, on-site role based in Bengaluru. As the Operations Manager, you will be responsible for overseeing MyKhana's daily operations, ensuring top-tier food quality and hygiene, managing delivery logistics, coordinating with kitchen staff and vendors, and ensuring an exceptional client experience. Key Responsibilities Supervise daily kitchen operations and food production workflows Ensure strict adherence to FSSAI hygiene and safety standards Coordinate meal schedules and on-time delivery across client locations Liaise with chefs, kitchen staff, vendors, and delivery teams for smooth operations Monitor customer feedback and resolve operational issues promptly Track and manage inventory, raw material procurement, and kitchen supplies Analyze operational metrics and implement efficiency improvements Prepare daily/weekly operations reports for management What We Offer High-impact role in a fast-growing food-tech company Opportunity to manage large-scale operations serving 4000+ meals daily Collaborative and growth-oriented work culture To apply, send your resume to hr@myroomie.in /ta@mykhana.in

This Job is as a Catering/Banquet Manager with an established Hospitality group in Mumbai that manages luxury catering management

Responsibilities: Collaborate with event planners on menu selection & logistics Oversee food preparation, presentation & service quality Manage staff scheduling & performance evaluation

Key Responsibilities Prepare and present a wide range of dishes, including Continental, Chinese, and Indian cuisine. Ensure consistent food quality, hygiene, and plating aesthetics. Customize dishes based on guest preferences and dietary requirements. Manage kitchen inventory and coordinate timely procurement of ingredients. Lead and train kitchen staff to ensure efficient day-to-day operations. Assist in menu planning and provide catering support for resident events or special occasions.

Job Job Summary: We are looking for a competent and proactive Canteen Manager to manage the operations of our in-house canteen. The role involves supervising staff, maintaining hygiene standards, managing food quality and stock, ensuring smooth meal service, and aligning canteen operations with employee satisfaction and company standards. Key Responsibilities: 1. Canteen Operations Management Manage and supervise all aspects of the canteen\u2019s daily functions, including food preparation, service timing, cleanliness, and customer service Oversee the day-to-day functioning of the canteen, ensuring smooth operations with zero wastage system. Monitor food preparation and serving to maintain hygiene and quality standards. Ensure proper implementation of FIFO (First In, First Out) for food storage. Supervise the maintenance and cleanliness of the canteen premises. Maintaining check list for all the activities Collaborate with the cook/chef to plan weekly or monthly menu as per the recommendations by Canteen Committee, balancing nutrition, variety, and cost Monitor food costs, reduce waste, and manage expenses within the approved budget. Adhering to Safety Standards and HIRA 2. Staff Supervision & Training Manage and supervise canteen staff, including cooks, servers, and cleaning personnel. Assign duties and schedules to ensure efficient workflow. Conduct training for Canteen Staffs on cooking methods, service handling and Food presentation 3. Inventory & Vendor Management Maintain stock levels of groceries, vegetables, and other necessary items. Coordinate with vendors for timely procurement of supplies if necessary Ensure stock records are updated and conduct regular inventory checks. Order within financial delegation Verifying the bills and make sure the bill towards Payment\u2019s clearances. Maintain daily costing. 4. Food Safety & 5S & Compliance Ensure adherence to FSSAI and company food safety guidelines. Implement and monitor hygiene practices among staff. Maintain records of temperature checks, food samples, and cleaning schedules ensuring 5S principles are followed to eliminate waste, improve quality and process, To be handling all types of audits like (IMS & OHSAS) Internal & External and make the documents with appropriate. Interaction with Government Officials related to Food Safety Responsible for all Canteen related Audits 5. Events Coordination Coordinating and Planning with CFT's in organizing canteen facilities. Dining hall arrangements, clean ups for any events organized in the company. Coordinate, plan and execute special caterings which includes Continental, Indian, oriental cuisine buffet's or plating's for customers and top management visits. 6. Customer Service & Feedback Management Address employee concerns and ensure a positive dining experience. Gather feedback from employees and implement necessary improvements. Work closely with the Management and Canteen Committee to enhance canteen services. 7. Administrative & System Management Handle SAP entries for inventory and procurement processes. Maintain records of daily issues, and wastage. Prepare and submit reports on canteen operations to management. Work Experience Key Skills & Qualifications: Diploma/Degree in Hotel Management, Catering. Certification in Food Safety & Hygiene (e.g., FSSAI) is an added advantage Minimum 10-13 years of experience in a similar role. Strong leadership and team management skills. Computer skills (MS Office Like Excel, Power Point, & SAP, Excellent communication and problem-solving abilities. Additional : Ability to work in a fast-paced environment. Flexibility to work in shifts, including weekends if required. Strong attention to detail and organizational skills.

Roles and Responsibilities Manage daily operations of retail stores, ensuring efficient inventory management, customer satisfaction, and sales growth. Oversee catering services, including menu planning, food preparation, and presentation to meet high standards. Develop and implement effective retail strategies to drive business growth and improve profitability. Ensure compliance with company policies, procedures, and regulatory requirements in all aspects of store operations. Collaborate with cross-functional teams to achieve operational excellence. Desired Candidate Profile 5-8 years of experience in retail management or related field (catering sales & management). B.Sc degree in relevant discipline (Food Technology or Hospitality & Hotel Management preferred). Proven track record of success in managing multiple priorities simultaneously while maintaining attention to detail. Strong understanding of retail operations, including inventory management, merchandising, visual display, stock control etc.

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Banquet Manager is responsible to ensure the smooth and efficient of the Banquets covering both the catering sales as well as convention services functions of the hotel. Qualifications Ideally with a university degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience as Banquet Manager, Catering Manager or Convention Services Manager. Good operational, administrative and interpersonal skills are a must.

Role & responsibilities Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary improvements Identify customers needs and respond proactively to all of their concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel Establish targets, KPIs, schedules, policies and procedures Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork Comply with all health and safety regulations Report on management regarding sales results and productivity

Responsibilities: * Manage food & beverage operations from menu planning to production, supervise, client relationship management * Manage food & beverage operations from menu planning to production, supervise, client relationship managemet Health insurance

•Build strategic tie-ups with catering firms, restaurant chains, star hotels & FMCG companies. •Drive supplier acquisition & business growth via corporate events. •Lead value selling, vendor sign-ups & seamless onboarding for long-term partnerships. Required Candidate profile • Should be from hospitality/hotels/events /Supply/vendor development. • Insurance /Real estate back ground also preferred. • Should have great contact base and relations. • Start-up will be a plus. Perks and benefits best in the industry

•Build strategic tie-ups with catering firms, restaurant chains, star hotels & FMCG companies. •Drive supplier acquisition & business growth via corporate events. •Lead value selling, vendor sign-ups & seamless onboarding for long-term partnerships. Required Candidate profile • Should be from hospitality/hotels/events /Supply/vendor development. • Insurance /Real estate back ground also preferred. • Should have great contact base and relations. • Start-up will be a plus. Perks and benefits best in the industry

•Build strategic tie-ups with catering firms, restaurant chains, star hotels & FMCG companies. •Drive supplier acquisition & business growth via corporate events. •Lead value selling, vendor sign-ups & seamless onboarding for long-term partnerships. Required Candidate profile • Should be from hospitality/hotels/events /Supply/vendor development. • Insurance /Real estate back ground also preferred. • Should have great contact base and relations. • Start-up will be a plus. Perks and benefits best in the industry

Roles and Responsibilities Oversee industrial catering services, providing high-quality meals to employees at construction sites or remote locations. Develop effective customer service strategies to enhance client satisfaction and loyalty. Ensure compliance with health, safety, and environmental (HSE) regulations throughout all aspects of catering operations. Manage catering operations, including planning menus, ordering supplies, and ensuring food safety standards.

Responsibilities: Manage inventory & costs Oversee operations & staff Ensure customer satisfaction Meet revenue targets Collaborate with marketing team on promotions Free meal

Our client, an ambitious, fast expanding, industrial catering unit, located in Kancheepuram, Tamil Nadu, is seeking to hire an experienced and dynamic candidate with in-depth knowledge of all aspects of industrial catering for the position of Chef Manager. HM graduates with minimum 5 years experience in a similar, senior role in any reputed organization are encouraged to apply before the 10th of June 2025. The ideal candidate will be responsible for overseeing all kitchen operations, menu planning, food preparation, and quality control, ensuring adherence to the highest standards of hygiene and safety. Strong leadership, communication, and organizational skills are essential, along with a proven ability to manage a large team and work under pressure. Remuneration will be commensurate with experience and qualifications.

Responsibilities: Gather customer requirements (like number of guests and event dates) Plan food and beverage menus considering clients preferences and special requests (for example healthy meals for children) Determine requirements in ingredients and set portions Schedule staff shifts Train and manage wait staff and kitchen personnel Oversee food prep and customer service Report on expenses Manage stock and place orders as needed Ensure compliance with health and safety regulations Arrange food tastings with potential customers Requirements and skills: Work experience as a Catering Manager, Restaurant Manager or similar role Understanding of food hygiene Hands-on experience with creating menus from scratch Excellent organizational and time-management skills Customer service attitude Ability to remain calm and make quick decisions under stressful circumstances Flexibility to work during weekends and holidays Certification in hospitality or culinary management is a plus.

•Build strategic tie-ups with catering firms, restaurant chains, star hotels & FMCG companies. •Drive supplier acquisition & business growth via corporate events. •Lead value selling, vendor sign-ups & seamless onboarding for long-term partnerships. Required Candidate profile • Should be from hospitality/hotels/events /Supply/vendor development. • Insurance /Real estate back ground also preferred. • Should have great contact base and relations. • Start-up will be a plus. Perks and benefits best in the industry

•Build strategic tie-ups with catering firms, restaurant chains, star hotels & FMCG companies. •Drive supplier acquisition & business growth via corporate events. •Lead value selling, vendor sign-ups & seamless onboarding for long-term partnerships. Required Candidate profile • Should be from hospitality/hotels/events /Supply/vendor development. • Insurance /Real estate back ground also preferred. • Should have great contact base and relations. • Start-up will be a plus. Perks and benefits best in the industry