General Manager Catering

Job Summary

The Catering Division Head will be responsible for leading and managing all facets of the catering operations, including service, food outlets, take-away, kitchen, banquets, and pot washing teams. This leadership role demands a commitment to delivering the highest standards of member and guest service while ensuring that kitchen environments remain efficient, clean, and safe at all times. The successful candidate will oversee daily services and special events, ensuring seamless coordination across all catering areas to provide an exceptional dining experience.

Key Responsibilities

Manage and supervise service and food operations across all assigned catering outlets for both daily service and special events. The role requires consistently greeting, acknowledging, and thanking members and guests to foster a welcoming atmosphere.

Oversee the preparation and maintenance of dining rooms, banquet halls, and bar areas. This includes ensuring proper setup of tables, chairs, linens, table settings, and glassware to meet the club’s standards.

Work closely with the Executive Chef and Senior Catering Staff to enhance the dining experience by offering creative menu options, quality cuisine, and first-class service. Collaborate on developing and implementing best practices for food preparation and presentation.

Assist in creating cost-effective menus and pricing strategies in coordination with the Cost and Financial Controller. Enforce consistent portion control across all servings to maintain quality and cost efficiency.

Recruit, train, and manage catering staff, including approving leave, managing overtime requests, and scheduling with strict control. Conduct pre-shift, pre-meal, and pre-event meetings to ensure staff readiness.

Oversee reservations and coordinate special events, ensuring smooth execution. Regularly inspect all catering areas to guarantee member and guest satisfaction.

Evaluate staff performance and initiate disciplinary actions as necessary, adhering to club policies and legal requirements. Address employee relations issues in collaboration with the Head of Human Resources.

Conduct monthly beverage inventories and quarterly inventories of chinaware, glassware, and silverware. Support management in purchasing decisions and cost control to maintain effective profit and loss management.

Train staff on safety, sanitation, food preparation, storage, and beverage control policies to safeguard the club, members, and guests.

Maintain high levels of member and guest satisfaction by handling inquiries, concerns, and feedback promptly. Develop new concepts to continually improve food quality and service standards.

Foster strong communication and collaboration with other departments to ensure adequate staffing and smooth event execution. Handle and resolve member and guest complaints effectively.

Establish and monitor operational controls, maintain confidentiality of recipes and proprietary information, minimize wastage, and ensure all equipment functions properly.

Perform any additional duties assigned by management to support the overall success of the catering division.

Required Qualifications

Candidates should be between 45 and 50 years of age and hold a Bachelor’s degree in Hospitality Management or a related field, which is preferred. The ideal candidate will have 10 to 20 years of extensive experience in catering, food service, or hospitality leadership roles.

Proven ability to manage large teams and complex catering operations is essential. Strong knowledge of food safety, sanitation, and cost control practices is required to ensure compliance and operational excellence.

Preferred Qualifications and Benefits

This is a full-time position offering a competitive monthly salary ranging from Rs330,000 to Rs593,000. The role requires in-person presence at the work location.

The successful candidate will have the opportunity to lead a dynamic catering division within a prestigious club environment. They will collaborate with experienced culinary and management professionals to enhance service quality and operational efficiency.

This position is ideal for a seasoned hospitality professional dedicated to excellence in catering management and guest satisfaction.