Event Catering Operation Head

manage the food and beverage provision for functions and events
• supervise catering and waiting staff at functions
• plan menus in consultation with chefs
• recruit and train permanent and casual staff
• organise, lead and motivate the catering team
• plan staff shifts and rotas
• ensure health and safety regulations are strictly observed
• budget and establish financial targets and forecasts
• monitor the quality of the product and service provided
• keep financial and administrative records
• manage the payroll and monitor spending levels
• maintain stock levels and order new supplies as required
• interact with customers if involved with front of house work
• liaise with suppliers and clients
• negotiate contracts with customers, assess their requirements and ensure they're satisfied with the service delivered (in contract catering)
• ensure compliance with all fire, licensing and employment regulations
• maximise sales and meet profit and financial expectations.