Catering Manager

Role Overview

The Catering Manager will be responsible for the smooth and efficient functioning of the Mess and Dining facilities at VBF. The role involves overseeing food preparation and service, ensuring high hygiene standards, managing procurement and vendor relations, maintaining cost efficiency, and providing an excellent dining experience for athletes and staff.

Key Responsibilities

• Supervise day-to-day operations of the Mess and Dining Area, including meal planning, preparation, and service.
• Manage mess-related procurement sourcing, vendor negotiations, timely supplies, and inventory control of food and related items.
• Ensure strict compliance with food safety, hygiene, and nutrition standards, especially for athlete-specific dietary requirements.
• Coordinate with nutritionists and chefs to ensure menus align with training and health needs of athletes.
• Monitor food quality, portion control, and service standards.
• Manage staff schedules, training, and performance in the dining and catering team.
• Control costs by monitoring inventory, minimizing wastage, and ensuring procurement efficiency.
• Handle feedback and complaints with professionalism, ensuring continuous improvement.
• Maintain dining facilities in a clean, safe, and welcoming condition.
• Prepare periodic reports on operations, procurement, expenses, and feedback.

Qualifications & Experience

• Graduate/Diploma in Hotel Management, Catering, or related field.
• Minimum, 5 years of experience in catering/hospitality operations, preferably in institutional setups (hostels, sports facilities, corporate dining, hotels).
• Strong knowledge of food hygiene, safety regulations, procurement practices, and nutrition basics.
• Proven ability to lead and manage a diverse team.
• Good vendor management, budgeting, and cost-control skills.
• Strong interpersonal and communication skills.
• Ability to work in a high-demand, athlete-focused environment.