Senior Catering Site Manager

Job Overview

We are looking for an experienced Catering Operations Manager to lead and oversee catering services across multiple locations. This role is responsible for ensuring exceptional food quality, efficient kitchen operations, accurate order fulfillment, inventory control, financial performance, and compliance with food safety and hygiene standards.

The ideal candidate will have extensive experience managing high-volume catering operations, leading diverse teams, controlling operational costs, and delivering outstanding customer service. You will play a key role in driving operational excellence while maintaining the highest standards of quality, safety, and efficiency.

Key Responsibilities

Catering & Kitchen Operations

• Manage daily catering operations across multiple sites to ensure consistent service quality and operational efficiency.
• Oversee menu planning, food preparation, cooking, portion control, presentation, and meal service to meet company quality standards.
• Ensure all meals are prepared using approved recipes while maintaining consistency, nutritional value, and customer satisfaction.
• Monitor kitchen productivity and implement process improvements to enhance operational performance.
• Maintain adequate stock levels of food ingredients, consumables, and kitchen supplies to support uninterrupted operations.

Financial & Commercial Management

• Prepare, manage, and monitor catering budgets while achieving financial and operational targets.
• Control food costs, labor expenses, and operational expenditures to maximize profitability.
• Analyze food cost, sales performance, and operational data to identify opportunities for improvement.
• Develop and implement effective pricing strategies that support business objectives and market competitiveness.
• Assist in preparing annual operational and financial budgets.

Procurement & Inventory Management

• Coordinate procurement activities to ensure timely availability of quality food products and catering supplies.
• Manage inventory levels through regular stock inspections, inventory audits, and efficient storage practices.
• Reduce food waste by implementing effective stock rotation, inventory control, and waste management procedures.
• Build strong working relationships with suppliers to ensure quality products and cost-effective purchasing.

Food Safety, Compliance & Quality Assurance

• Ensure full compliance with food safety regulations, HACCP principles, hygiene standards, and company policies.
• Monitor kitchen cleanliness, sanitation, and food handling procedures to maintain a safe working environment.
• Ensure all kitchen equipment, dining areas, and food preparation facilities are maintained to regulatory standards.
• Conduct routine inspections and implement corrective actions where necessary.
• Promote compliance with health, safety, environmental, and quality management systems.

Team Leadership & Staff Development

• Recruit, supervise, motivate, and develop catering teams to achieve operational excellence.
• Train employees on food preparation techniques, recipes, customer service standards, hygiene practices, and workplace safety.
• Foster a positive, collaborative, and high-performing work environment.
• Monitor staff performance and support ongoing professional development.

Customer Service & Continuous Improvement

• Build and maintain strong relationships with clients and customers by delivering exceptional service.
• Respond promptly and professionally to customer feedback, inquiries, and service requests.
• Monitor industry trends, customer preferences, and emerging food concepts to support menu innovation and service improvements.
• Identify opportunities to enhance customer satisfaction, operational efficiency, and business performance.

Required Skills & Qualifications

• Strong knowledge of commercial catering operations and large-scale food production.
• In-depth understanding of food safety regulations, HACCP, hygiene standards, and quality assurance systems.
• Proven experience managing kitchen operations, food production, and catering services.
• Excellent financial management skills, including budgeting, cost control, pricing strategies, and performance reporting.
• Strong leadership, coaching, and team development capabilities.
• Exceptional organizational and problem-solving skills.
• Excellent communication, interpersonal, and customer relationship management skills.
• Ability to perform effectively in a fast-paced, high-volume catering environment.
• Knowledge of procurement, inventory management, and supply chain coordination.
• Food Hygiene Certification, First Aid certification, or equivalent professional qualifications are highly desirable.
• Experience with ERP systems; SAP knowledge is preferred.
• Proficiency in Microsoft Office and catering management software is an advantage.

Experience & Education

• Bachelor’s degree or Diploma in Hospitality Management, Catering Management, Hotel Management, Food Service Management, Business Administration, or a related field.
• Minimum 10 years of experience in catering, hospitality, or food service operations.
• At least 5 years in a managerial or leadership role overseeing large-scale catering operations.
• Previous GCC experience is preferred.
• Experience managing multi-site catering operations or high-volume food production environments is highly desirable.