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| Job Location | Chennai |
| Education | Not Mentioned |
| Salary | Not Disclosed |
| Industry | Oil & Gas / Petroleum |
| Functional Area | ProductionService / Installation / Repair |
| EmploymentType | Full-time |
Catering managers lead teams of chefs and catering assistants. They are responsible for running the day-to-day catering operations and services in restaurants, hotels and resorts. Catering managers are responsible for monitoring the quality of the food and service and for making sure that their outlets perform well. The most important part of the job is achieving good quality within a budget and maintaining high standards of hygiene and customer satisfaction. Typical activities include:planning menus in consultation with chefs ordering supplies hiring, training, supervising and motivating permanent and temporary staff organising staff rotas ensuring that health and safety regulations are strictly observed, recorded and archived monitoring the quality of the product and service provided keeping to budgets and maintaining financial and administrative records.Travel is not normally part of the working day of a catering manager, apart from those working in location catering such as the media industry or event catering (eg conferences, weddings and sports events). There are opportunities to work abroad, including on cruise liners.Shift work and unsocial long hours are most common in hotels, restaurants and resorts. Catering service operations within business, industry and institutions are more likely to work normal office hours.Advertise herePromotion prospects are generally good for those with strong interpersonal skills and a high level of motivation, although much will depend on the individual and the organisation. There are opportunities for self-employment: catering managers can work toward managing their own restaurant.trategicTo develop and deliver a strategic plan for the future of Catering at the SchoolTo provide advice and guidance on the development of improved products and services, and the refurbishment of catering-related areasTo work with the School and students to increase day student meal uptake, through successful implementation of the strategic planTo prepare,revise and submit reports, budgets and other documentation to the School Business Manager routinely and on demandTo implement, monitor and revise departmental policies on an ongoing basisTo design, resource and implement continued professional development plans and training for the Catering TeamTo implement quality management plans, regulatory compliance strategies and risk management proceduresTo lead and/or actively participate in regular meetings to review quality standards and improvements with the aim of maximising student, staff and visitor satisfactionTo support and facilitate the implementation of a new biometric EPOS till system
Keyskills :
kitchensafetycateringsalesiskmanagementinterpersonalskillscustomerrelationsqualitymanagementserviceoperationsstronginterpersonalskillsregulatorycompliancesafetyregulationsqualitystandardsbehavioraltraining