CATERING MANAGER
EGYPT AIR IN-FLIGHT SERVICES
Total years of experience :20 years, 6 Months
Activities • Complete responsibility for the food preparation and all meal production.
• Ensure high standards of sanitation and hygiene in the food preparation and production area.
• Conduct in-service and Quality Control training.
• Co-Ordinate between associated departments to ensure operational requirements are met with identified time frames.
• Co-Ordinate with Location Manager on the production section issues.
• Implement the system of HSE policies and procedures.
• Maintain accurate records of temperature controls - fridges, freezers, monitors.
• Liaise between Storeroom and Production areas.
• Manage the kitchen operation in full including bakery, butchery, salad & vegetable areas, hot & cold food production areas.
• Ensures that all menus are constantly updated, paying special attention to seasonal availability.
• Ensures that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.
• Ensures that sufficient stocks of all materials are being kept and stored under the correct conditions.
• Liaises with management daily regarding special requirements, VIP`s functions, etc.
• Ensures that all statutory hygiene requirements are diligently followed.
• Ensures all kitchen equipment are well maintained and operated in a proper manner.
• Ensures that maintenance problems are promptly reported.
• Ensures attendance registers are kept daily and that any absenteeism is reported to management without delay
• Ensures that all relevant documents are passed to management immediately for processing.
• Ensures that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
• Constantly updates your knowledge and skills for the good of the establishment.
• Assists with regular stock takes as and when
Catering manager
All service inside and outeside the hotel
مدير الأغذيه والمشروبات
Position
have the help of other managers and supervisors to handle the different catering functions and catering outlets.
work in-house for a variety of organizations, including in-flight services, hospitals, schools, factories, prisons, cruise ships, hotel chains, universities and visitor attractions, or can work for a contract catering company providing services to a range of clients.
organize and develop the food and beverage services of organizations and businesses, while meeting customer expectations, food and hygiene standards and financial targets.
have a hands-on role and is involved in the day-to-day running of the operation including staff supervision and events management.
Responsibilities
The day-to-day routine of a catering manager is likely to vary greatly but can include:
• managing the food and beverage provision for functions and events;
• supervising catering and waiting staff at functions;
• planning menus in consultation with chefs;
• recruiting and training permanent and casual staff;
• organizing, leading and motivating the catering team;
• planning staff shifts and rotas;
• ensuring health and safety regulations are strictly observed;
• budgeting and establishing financial targets and forecasts;
• monitoring the quality of the product and service provided;
• keeping financial and administrative records;
• managing the payroll and monitoring spending levels;
• maintaining stock levels and ordering new supplies as required;
• interacting with customers if involved with front of house work;
• liaising with suppliers and clients;
• negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering);
• ensuring compliance with all fire, licensing, and employment regulations;
• maximising sales and meeting profit and financial expectations.
• overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
• planning new promotions and initiatives, and contributing to business development;
• dealing with staffing and client issues;
• keeping abreast of trends and developments in the industry, such as menus or trends in consumer tastes.
Skills
• strong communication and interpersonal skills;
• the ability to think on your feet and take initiative;
• tact and diplomacy;
• team working skills;
• the ability to lead and motivate staff;
• administrative ability and IT literacy;
• numeracy and financial skills .
• an appreciation of customer expectations and commercial demands;
• stamina and the ability to work under pressure;
• a well-organized approach to work;
• flexibility and the ability to solve problems in a pressurised environment;
• customer-facing experience;
• experience in improving service delivery;
• drive and determination to improve standards and profitability;
• additional languages and geographical mobility (for international hotel chains).
Work experience
work in catering outlets such as in-flight, hotels, restaurants and fast-food chains. Employers are particularly drawn to candidates with strong commercial sense, a drive to deliver excellence and motivation to contribute ideas and upscale the profits of the organization. They will also be looking for experience of people management.
درايه تامه بقانون العمل المصرى والسعودى ولوائح الموارد البشريه وإدارة الأزمات وإدارة الأعمال