Catering Manager
NCT & H
Total years of experience :11 years, 10 Months
Same as mentioned in my previous job
Balance service with cost to ensure profitability
Promote guest satisfaction for steady repeat business
Train and schedule servers to maximum levels of performance
Monitor BOH for consistent sanitation, food quality and presentation
Purchase/ Control inventory with attention to budget guidelines
Initiated and contributed to the launch of various original festivals such as ‘Kebabs & Curries’, ‘Royal Hyderabadi Food Festival’, ‘Punjabi Food Festival’, Awadhi Food Festival’ in addition to several promotional activities
Organizing and planning of service operation in order to ensure effectiveness and a smooth workflow.
Leading a team by monitoring progress, promoting ideas and setting clear guidelines.
Overseeing the day to day operation of the restaurant including cleaning, floor plan lay-out, table settings and theme of the restaurant.
Hiring, training, supervising, promoting and also take disciplinary action when staff misbehaves.
Working with the chef to determine menu plans on a daily basis, for special events or occasions or for groups or parties.
Meeting, greeting and getting feedback from customers.
Advertising and marketing the restaurant within the community.
Discuss the problem with the operation of dept.
Monitor the staff to ensure that they receive all necessary training and instruction and carry out their responsibilities to the required standards.
Monitor and control all budgets and cash to ensure that the Restaurant meets all established financial targets.
Maintain a liaison with members of the public and all the users of the Restaurant to ensure that they receive the best possible customer care.
Develop and implement Restaurant activities identified by market research and agreed to as part of the business plan.
Monitor all Restaurant activities to ensure that they comply with health and safety requirements in relation to both staff and customers.
• Menu planning for different occasion along with chef.
• Brief and educated entire staff on Safety and HACCP procedure and give a clear indication on the importance of following.
• Keeping in mind staff hygienic condition, regularly visit staff accommodation to ensure proper hygienic condition is maintained all the time.
• Arrange daily meeting with senior executive staff with relate to the daily operation to discuss about the complaints, maintenance, housekeeping and other issue and find an immediate solution to resolve the issue giving first priority.
• Always create a friendly atmosphere with staff and guest to ensure smoothing running of the business.
• Establishes and maintains professional, effective and efficient communication within the department and the entire organization.
• Implements Policies & Procedures under the guidance/direction of the Head Organizations.
• Assists to control man power cost, Service quality and formulate the annual Food & Beverage budgets.
• Develops at all time new ideas, methods to improve the revenue, profitability and to generate needed customer awareness.
• Authorization and control of all food & beverage purchase and storeroom requisition.
• Ensuring that established standards of performance are maintained, achieving maximum guest satisfaction for steady repeat business.
• Meeting, greeting and getting feedback from customers. Monitor and review existing activities to ensure that they meet identified customer requirements.
• Works with the Chef in-Charge for the continued achievement innovating of maintaining of high quality standards, and for the maintenance of a maximum level of profitability in the service and production of food.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Developed and oversaw a catering program. Working with the chef to determine menu plans for out-door catering and also determine special rates for positive feedback from guest.
• Menu planning for different occasion along with chef.
• Brief and educated entire staff on Safety and HACCP procedure and give a clear indication on the importance of following.
• Keeping in mind staff hygienic condition, regularly visit staff accommodation to ensure proper hygienic condition is maintained all the time.
• Arrange daily meeting with senior executive staff with relate to the daily operation to discuss about the complaints, maintenance, housekeeping and other issue and find an immediate solution to resolve the issue giving first priority.
• Always create a friendly atmosphere with staff and guest to ensure smoothing running of the business.
• Establishes and maintains professional, effective and efficient communication within the department and the entire organization.
• Implements Policies & Procedures under the guidance/direction of the Head Organizations.
• Assists to control man power cost, Service quality and formulate the annual Food & Beverage budgets.
• Develops at all time new ideas, methods to improve the revenue, profitability and to generate needed customer awareness.
• Authorization and control of all food & beverage purchase and storeroom requisition.
• Ensuring that established standards of performance are maintained, achieving maximum guest satisfaction for steady repeat business.
• Meeting, greeting and getting feedback from customers. Monitor and review existing activities to ensure that they meet identified customer requirements.
• Works with the Chef in-Charge for the continued achievement innovating of maintaining of high quality standards, and for the maintenance of a maximum level of profitability in the service and production of food.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Developed and oversaw a catering program. Working with the chef to determine menu plans for out-door catering and also determine special rates for positive feedback from guest.
• Menu planning for different occasion along with chef.
• Brief and educated entire staff on Safety and HACCP procedure and give a clear indication on the importance of following.
• Keeping in mind staff hygienic condition, regularly visit staff accommodation to ensure proper hygienic condition is maintained all the time.
• Arrange daily meeting with senior executive staff with relate to the daily operation to discuss about the complaints, maintenance, housekeeping and other issue and find an immediate solution to resolve the issue giving first priority.
• Always create a friendly atmosphere with staff and guest to ensure smoothing running of the business.
• Establishes and maintains professional, effective and efficient communication within the department and the entire organization.
• Implements Policies & Procedures under the guidance/direction of the Head Organizations.
• Assists to control man power cost, Service quality and formulate the annual Food & Beverage budgets.
• Develops at all time new ideas, methods to improve the revenue, profitability and to generate needed customer awareness.
• Authorization and control of all food & beverage purchase and storeroom requisition.
• Ensuring that established standards of performance are maintained, achieving maximum guest satisfaction for steady repeat business.
• Meeting, greeting and getting feedback from customers. Monitor and review existing activities to ensure that they meet identified customer requirements.
• Works with the Chef in-Charge for the continued achievement innovating of maintaining of high quality standards, and for the maintenance of a maximum level of profitability in the service and production of food.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Developed and oversaw a catering program. Working with the chef to determine menu plans for out-door catering and also determine special rates for positive feedback from guest.