Catering Manager

Forward Hospitality; Abu Dhabi; On-site; AED 400,000 - 700,000; Full time

Job summary

Forward Hospitality in the United Arab Emirates seeks an experienced catering leader to oversee daily operations and ensure exceptional service at large events. The ideal candidate has 7+ years in catering with hands-on chef experience, strong menu development, food costing, and staff leadership to deliver high‑volume corporate events while upholding safety standards.

This role requires coordinating with chefs, service teams and external partners to consistently exceed client expectations and

Qualifications

• Minimum 7+ years in catering operations with hands-on Chef experience.
• Experience with high-volume catering, corporate events, and large-scale food service.
• Strong understanding of large-scale food production, banquet operations, and catering services.
• Prior experience transitioning from culinary role into catering/hospitality management preferred.
• Experience managing catering teams, menu planning, food quality standards, and operational execution.

Responsibilities

• Oversee daily catering operations and event execution.
• Maintain the highest standards of food quality, presentation, and service.
• Coordinate with chefs, service teams, and external stakeholders.
• Handle guest requirements and special requests professionally.
• Monitor staffing, scheduling, and team performance.
• Maintain compliance with food safety, hygiene, and company standards.
• Manage catering budgets, inventory, and operational costs.
• Build strong relationships with clients and stakeholders to enhance guest satisfaction.

Skills

Catering operations management

Team leadership

Menu planning

Food quality standards

Food costing

Large-scale event management

Budgeting

Stakeholder management

Arabic language (bonus)

Job description

III. KEY RESPONSIBILITIES

• Manage daily catering operations and event execution.
• Ensure the highest standards of food quality, presentation, and service.
• Coordinate with chefs, service teams, and external stakeholders.
• Handle guest requirements and special requests professionally.
• Monitor staffing, scheduling, and team performance.
• Maintain compliance with food safety, hygiene, and company standards.
• Manage catering budgets, inventory, and operational costs.
• Build strong relationships with clients and stakeholders to enhance guest satisfaction.

IV. KEY PERFORMANCE INDICATORS

TBD

V. JOB REQUIREMENTS

Minimum Qualifications and Technical Skills

Mandatory Requirement:

• Previous experience working as a Chef in a catering business is essential.
• Strong understanding of large-scale food production, banquet operations, and catering services.
• Proven experience in managing catering teams, menu planning, food quality standards, and operational execution.
• Prior experience transitioning from a culinary role into catering or hospitality management is highly preferred.
• Minimum 7 plus years of experience in catering operations, with prior hands-on experience as a Chef in a catering business.
• Experience managing high-volume catering, corporate events, functions, and large-scale food service operations.
• Strong knowledge of kitchen operations, food costing, menu development, and service delivery standards.

Behavioral Skills

• Planning and organization skills
• Reporting Skills
• Stakeholder Management
• Language Skills
• Arabic is a plus

VI. KEY INTERACTIONS

Key Internal Contacts

Key External Contacts

• Directors