Bachelor’s degree in hospitality management, business administration, or a related field.
Minimum 5 years of experience in catering operations or event management, with at least 3 years in a supervisory or managerial role.
Lead and manage the daily operations of the catering department, ensuring seamless and efficient service delivery.
Coordinate with kitchen and service staff to ensure precise and timely food preparation and presentation.
Negotiate contracts and manage supply chain logistics to ensure timely and efficient delivery of goods and services.
Food safety certification and other relevant industry certifications are advantageous.
