Plan, organize, and develop the food and beverage services of organizations and businesses, at the same time as meeting customer expectations, food and hygiene standards and financial targets. Responsible for the combined performance of the team
and for ensuring that everyone within their team reaches their targets.
- Spend time negotiating with the client organization, assessing its requirements and ensuring that it is satisfied with the service delivered.
- Recruiting and training permanent and casual staff.
- Organizing, leading and motivating the catering team.
- Communicating daily with the management team, planning work schedules and checking client requirements.
- Dealing with customer complaints and enquiries.
- Taking responsibility for the sales and marketing of the conference center, including pricing, promotions, image/brand and profile.
- Researching markets to identify new business; therefore, negotiating with external service providers and suppliers as required.
- Planning menus in consultation with chefs.
- Ensuring health and safety regulations are strictly observed.
- Budgeting and establishing financial targets and forecasts.
- Finalize all budget event orders for distribution to operating departments.
- Track to ensure all BEO鈥檚 and authorized forms are received signed from clients