Catering manager - Lagos Mainland

Job Description
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rnCatering managers plan, organise and develop the food and beverage services of organisations and businesses, while meeting customer expectations, food and hygiene standards and financial targets.
rnThe role varies according to the size and nature of the business. In a small establishment, the catering manager usually has a hands-on role and is involved in the day-to-day running of the operation including staff supervision and events management.
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rnIn larger organisations, however, the catering manager might have other managers and supervisors to handle the different catering functions and catering outlets.
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rnCatering managers can work in-house for a variety of organisations, including hospitals, schools, factories, prisons, cruise lines, hotel chains, universities and visitor attractions, or can work for a contract catering company providing services to a range of clients.
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rnJob Duties/Responsibilities
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rnrecruiting and training permanent and casual staff;
rnorganising, leading and motivating the catering team;
rnplanning staff shifts and rotas;
rnmanaging the food and beverage provision for functions and events;
rnsupervising catering and waiting staff at functions;
rnbudgeting and establishing financial targets and forecasts;
rnmonitoring the quality of the product and service provided;
rnkeeping financial and administrative records;
rnliaising with suppliers and clients;
rnnegotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering);
rnensuring compliance with all fire, licensing, and employment regulations;
rnmaximising sales and meeting profit and financial expectations.
rnplanning menus in consultation with chefs;
rnensuring health and safety regulations are strictly observed;
rnmanaging the payroll and monitoring spending levels;
rnmaintaining stock levels and ordering new supplies as required;
rninteracting with customers if involved with front of house work;
rndealing with staffing and client issues;
rnkeeping abreast of trends and developments in the industry, such as menus, trends in consumer tastes and management issues.
rnsetting and agreeing budgets;
rnmonitoring quality standards;
rnoverseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
rnplanning new promotions and initiatives, and contributing to business development;
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rnREQUIREMENTS: All applicants should have a minimum of HND AND BSC and other related discipline of this vacant and professional certification is an added advantage.Applicant must have at least 2 and above years of experience in these field of specialization.
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rnMODE OF APPLICATION: All qualified and interested applicants should forward a comprehensive resume to the comment box provided or to this email address career.pelconsult gmail or for urgent recruitment and must be willing to resume duty immediately. Only qualified applicants will be reached through their contact. CALL: 08102708844