Plan, organize, promote Events, implement and evaluate activities and duties that are part of Catering Department.
Know-How (for all levels)
Manage a team of catering staff for successful execution of catering events for HDC concepts
Perform staff management, expense control, menu selection, food preparation and equipment rental to ensure profitable event.
Issue and be fully aware of the event function sheet order
Source, develop and maintain a positive working relationship with existing and new customers for business.
Explore business opportunities to obtain new orders for HDC
Review and finalize sales contracts, catering event orders and pricing agreements with clients.
Consults with clients to plan and determine event requirements, including number of guests and size of venue.
Develop marketing plan to promote catering operations to individuals and organizations
Collaborates with chef regarding special items/Ala carte to be added to the menu.
Brief and supervise catering and waiting staff at functions
interact with customers if involved with front of house
Attend trade conventions and shows for business promotions.
Monitoring the quality of the product and service provided
negotiate contracts with customers, assess their requirements and ensure theyre satisfied with the service delivered (in contract catering)
keep abreast of trends and developments in the industry, such as menus or trends in consumer tastes.
Train catering staff in excellent customer service and review periodically the different service sequence standard.
oversee the management of facilities, e.g. checking event bookings and allocation of resources and staff
Maximize sales and meet profit and financial expectations. ensure compliance with all fire, licensing, and employment regulations
Monitor and manage inventory to ensure stock is available when required
Work consistently with sales catering department/ function on operation and execution of events.
Attend meetings on regular basis with catering team to discuss about new orders and issues.
Assist in developing budget and financial plans for catering department.
Arrange food tastings with potential customers
plan menus in consultation with chefs
Carry out research to identify changes in consumer taste requirements and menus
Liaise with chefs to plan menus for catering events
Supervise staff operations to ensure compliance with set standards of quality and service
Continuously innovate the menus and buffet presentation
Problem Solving (If any)
Help resolve arising client complaints or staff issues to ensure a calm work environment and satisfied customer base
Respond to customer inquiries in accurate and timely manner.
Addresses problems or complaints concerning food or services provided.
Supports team members in their day to day tasks
Never Says ? ?it?s not my job?
Goes the extra mile and completes tasks without being asked
Ensure at all times guests satisfaction
Inspect guest set up area before each function to ensure complianceAccountability
Prepare comprehensive catering order form according to client?s requirements and interests.
Conduct surveys to determine the public perception and image of their company/services
Has an excellent palate which can identify quality issues in products and dishes ? is always tasting and judging dishes before presenting them to the customers. Teaches chefs how to recognize issues with food and products.
Adheres to all policies and procedures as prescribed by HDC operations and promotes 100% compliance
Takes and active part in maintaining a safe culture by observing, reporting and correcting potential hazards and risks within the business.
To speak directly to guests on a regular basis and determine exceeds the guest expectations, acting as the ambassador for HDC
Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor standards.
Can give expert answers to questions related to each dish on the menu and how they are prepared.
Takes and active part in maintaining a safe culture by observing, reporting and correcting potential hazards and risks within the business.General
As required, you may be required to handle liquor.
As required, may assist with scheduling and planning of other aspects of the event, including decorations, flowers, photographer, music, or entertainment
Aware of the QHSE Management System.Understand the importance of conformance to the QHSE Policy and procedures and to the requirements of QHSE management system.Aware of the Customer Requirements (where relevant).Aware of the Significant Environmental Aspects and Occupational Hazards / risk in this area of operation.Aware of potential or actual Consequences of his/her work activities and deviation from specified Operating Procedures.Aware of current Objectives and Targets in this area and what is the current status.Aware of emergency Preparedness & Response.Aware of Security Requirements, sexual exploitation and abuse or gender based violence.
