6 Catering Services Jobs

As a member of the catering team, your primary responsibility will be to provide catering services to all buyers while maintaining a high level of quality and customer satisfaction. You will be expected to ensure that all catering activities are carried out efficiently and with attention to detail. This includes preparing and serving food, setting up and cleaning up catering events, and interacting with buyers to meet their specific needs and preferences. Additionally, you will need to adhere to food safety and hygiene standards at all times to guarantee the quality and safety of the catering services provided. Your role is crucial in creating a positive experience for buyers and contributing to the overall success of the catering operations.,

We are seeking a skilled and experienced Steward & Captain to join our team at Jawai Rajasthan. In this role, you will be responsible for overseeing the restaurant operations, managing a team of waitstaff, and ensuring that our guests receive exceptional service. The ideal candidate will have a strong background in hospitality, with a passion for delivering memorable dining experiences. Responsibilities Oversee daily operations of the restaurant and ensure high levels of service and hospitality. Manage a team of waitstaff and coordinate their activities to provide excellent customer service. Maintain cleanliness and organization of the restaurant and dining areas. Assist in menu planning and execution of food and beverage service during events and special occasions. Handle customer inquiries, complaints, and feedback in a professional manner. Ensure compliance with health and safety regulations and company policies. Train and mentor new staff members to uphold company standards. Skills and Qualifications 1-5 years of experience in hospitality or restaurant management roles. Strong leadership and team management skills. Excellent communication and interpersonal abilities. Proficiency in customer service and conflict resolution. Knowledge of food safety and hygiene regulations. Ability to multitask and work in a fast-paced environment. Basic financial acumen and experience in managing budgets and inventory. Familiarity with restaurant management software and point of sale systems. To proceed further, kindly share your updated resume on [HIDDEN TEXT] or can whatsapp on 7719594751. Thanks

As the Operations Manager for Industrial Catering, you will play a critical role in overseeing and managing the daily operations of catering services provided to industrial clients. Your responsibilities include ensuring high standards of food quality, safety, and customer satisfaction while adhering to organizational policies and industry regulations. You will be tasked with streamlining processes, managing budgets, and leading a team to deliver exceptional service in a fast-paced environment. Collaborating with various stakeholders such as suppliers, clients, and staff is essential to optimize operations, enhance productivity, and ensure efficient delivery of catering services. Your leadership and strategic vision will guide the team towards achieving operational excellence and meeting the diverse needs of industrial clients, contributing to the overall growth and success of the organization. Key Responsibilities: - Oversee daily catering operations to ensure efficiency and quality. - Develop and implement operational policies and procedures. - Manage budgets, including forecasting and financial reporting. - Recruit, train, and supervise catering staff. - Ensure compliance with health and safety regulations. - Coordinate with suppliers for inventory management and purchasing. - Assess client needs and customize catering services accordingly. - Monitor food quality and presentation standards. - Develop strategies to improve customer satisfaction. - Conduct performance reviews and provide feedback to team members. - Analyze operational data to identify areas for improvement. - Establish and maintain relationships with clients and stakeholders. - Organize and manage special events and catering projects. - Implement cost control measures to enhance profitability. - Lead team meetings to discuss goals, metrics, and challenges. Required Qualifications: - Bachelor's degree in Hospitality Management, Business Administration, or related field. - 10+ years of experience in operations management in the catering or hospitality industry. - Proven leadership and team management experience. - Strong understanding of food safety standards and practices. - Exceptional organizational and multitasking abilities. - Proficient in budgeting and financial management. - Excellent communication and interpersonal skills. - Ability to work in high-pressure environments and make quick decisions. - Experience with venue coordination and event management. - Knowledge of supply chain management and vendor relations. - Familiarity with inventory management systems. - Strong analytical and problem-solving skills. - Ability to adapt to changing industry trends and demands. - Experience in training and developing team members. - Willingness to work flexible hours, including evenings and weekends. Skills Required: catering, catering services, analytical skills, food quality, operations management, financial acumen, problem-solving, team leadership, adaptability, inventory management, financial reporting, customer service, leadership skills, supplier coordination, food safety standards, client relations, event management, team management, operations, supply chain management, problem-solving, customer satisfaction, budget management, communication skills, operational efficiency.,

You will be working for a Trivandrum based Events and Catering company as a Sales Executive for Events and Catering. Your main responsibilities will include identifying and pursuing new business opportunities, meeting with potential clients, preparing quotations, maintaining client relationships, coordinating with internal teams for event execution, and achieving monthly sales targets. You will also need to stay updated with trends in event management and catering to provide innovative solutions. To qualify for this role, you should hold a Bachelor's degree in Business, Hospitality Management, Marketing, or a related field and have 1-3 years of sales experience, preferably in event planning, hospitality, or catering services. Excellent communication, negotiation, and organizational skills are required, along with the ability to work under pressure and manage multiple clients and timelines. Basic knowledge of catering setups, event logistics, and hospitality services would be beneficial. In return, you can expect a competitive salary with incentives, opportunities for growth within the events and hospitality division, a supportive team environment, exposure to high-profile events, and networking opportunities. On-the-job training and skill development support will also be provided. Please note that having a two-wheeler is mandatory, travel allowances will be provided, and immediate hiring is available. This is a full-time, permanent position with benefits including internet reimbursement and a performance bonus. The schedule is a day shift, and the work location is in person.,

As the Lead Administrator, you will be responsible for overseeing the overall administration and delivery of facility services across various locations, including corporate offices, branch offices, project sites, clubs, hospitality centers, sales centers, and CRM centers. Your primary goal will be to ensure the adequacy of infrastructure, efficient space utilization, and seamless availability of required support facilities. Collaboration with departments such as IT, HR, Security, and Hospitality will be essential to ensure adherence to standard operating procedures (SOPs) for the smooth delivery of administrative services. With a minimum of 15-20 years of experience in Administration, preferably in a leadership role, you will be expected to have a strong background in Business Administration or Facility Management. Experience in managing multi-site administrative operations will be a significant advantage for this role. Your responsibilities will include overseeing office space management to ensure optimal allocation and utilization of seating, coordinating workspace expansions, managing access card issuance, and maintaining accurate data reporting for space utilization. Additionally, you will be responsible for managing office facilities and support infrastructure, including housekeeping, utilities, building maintenance, coordination with food & beverage services, as well as electrical and plumbing services by effectively managing vendors and contracts. You will also be tasked with managing office consumables and procurement for non-IT and non-project-related needs, overseeing the travel and transport desk, supporting event management, implementing safety drills and training programs, ensuring smooth front desk and guest/visitor management, overseeing cafeteria and catering services, and maintaining SOP adherence while continuously improving site administrative management. Furthermore, you will be responsible for managing office dispatches and courier services, ensuring timely deliveries, and proper handling of incoming goods and documents. It will also be crucial for you to establish and observe clearly defined escalation procedures for incident, problem, and crisis reporting, review reports on site attendance and checklists periodically, and highlight any variances. If you meet the requirements and are interested in this challenging opportunity, please share your profile with us at Kanika.bhambri@bptp.com.,

What this job involves: As an F&B Manager at JLL's Work Dynamics division, you'll orchestrate all aspects of dining operations with military-like precision and discipline. This demanding role requires you to establish and enforce high standards for food quality, safety, and presentation while managing catering services for diverse client events. You'll be responsible for monitoring kitchen operations, optimizing menus based on nutrition and cost considerations, and ensuring exceptional customer experiences. Your leadership will directly impact client satisfaction as you develop systems, train staff, and manage vendor relationships to create dining environments that enhance workplace experience. This position offers the opportunity to apply your culinary expertise and operational excellence in a corporate setting, contributing to JLL's reputation for creating workplaces that support employee wellbeing and productivity. What your day-to-day will look like: Establish nutritional standards and monitor food preparation methods, portion sizes, and presentation to ensure consistent quality and adherence to industry standards Review and plan menus based on anticipated guest numbers, nutritional value, palatability, popularity, and cost efficiency Coordinate catering services for special events, including scheduling facilities, processing requests, and negotiating arrangements with clients Develop and implement systems for maintaining operational records, conducting hygiene audits, and gathering customer feedback Investigate and resolve complaints regarding food quality and service to maintain client satisfaction Manage equipment maintenance, inventory control, and vendor relationships for food preparation and service areas Analyze sales data to identify trends and adjust offerings based on popularity and performance metrics Required Qualifications: Significant experience in managing base kitchen operations in a corporate or institutional environment Strong skills in examining operations, formulating policies, and implementing new strategies and procedures Excellent vendor management abilities with knowledge of catering requirements and inventory control Proven leadership experience supervising and training food service employees Strong communication skills, both written and verbal, for effective team coordination and client interactions Proficiency with computers and Windows-based operating environments for record-keeping and reporting Knowledge of food safety regulations and ability to ensure compliance across all dining operations Preferred Qualifications: Culinary or hospitality management degree or equivalent professional certification Experience implementing customer feedback systems and satisfaction metrics Background in corporate dining services or similar institutional food service environments Knowledge of nutrition planning and dietary accommodation requirements Financial management skills for budget planning and cost control in food service operations Experience with sustainability practices in food service and waste reduction Project management abilities for coordinating special events and dining renovations Location: Onsite Scheduled Weekly Hours: 48