Catering Manager

Spice Blend Catering , Unit of Stewarding India Pvt Ltd; Bidhannagar; On-site; INR 600,000 - 1,200,000; Full time

Job summary

Spice Blend Catering, Unit of Stewarding India Pvt Ltd in Kolkata is seeking a Catering Manager to oversee day-to-day operations, plan events, and ensure client satisfaction while maintaining high food safety and quality standards.

You will coordinate with Head Chef, procurement, and clients; manage tender costings for GeM and other portals; supervise staff, manage inventory, and ensure profitability within budgets.

Responsibilities

• Prepare accurate and competitive cost estimates for catering tenders published on the GeM (Government e‑Marketplace) portal and other government, PSU, corporate, and institutional tender portals.
• Analyze tender documents, scope of work, technical specifications, and commercial terms to develop comprehensive catering cost sheets.
• Calculate food costs, manpower costs, logistics, equipment deployment, overheads, statutory compliance costs, and profit margins while ensuring competitive pricing.
• Coordinate with the management, Head Chef, procurement team, and vendors to obtain quotations and finalize tender pricing.
• Ensure all commercial calculations are accurate, commercially viable, and submitted within the prescribed timelines.
• Assist in the preparation of technical and commercial bid documents and support the management throughout the tender submission process.
• Monitor upcoming catering tenders on GeM and other relevant tender portals and provide recommendations on bidding opportunities.
• Manage the overall day‑to‑day catering operations and ensure smooth execution of all events.
• Plan, organize, and supervise corporate events, weddings, private parties, and outdoor catering assignments.
• Coordinate with clients to understand their event requirements and ensure complete customer satisfaction.
• Work closely with the Head Chef to finalize menus, production schedules, and food presentation.
• Prepare event operation plans, including manpower deployment, transportation, equipment, and service schedules.
• Recruit, train, motivate, and supervise catering and service staff.
• Ensure high standards of food quality, hygiene, grooming, and customer service at every event.
• Maintain compliance with FSSAI food safety standards, health & safety regulations, and company SOPs.
• Monitor food and operational costs to achieve maximum profitability while maintaining service quality.
• Coordinate with procurement and vendors to ensure timely availability of food ingredients, equipment, and consumables.
• Manage inventory of crockery, cutlery, glassware, buffet equipment, and other catering assets.
• Handle client feedback, resolve service issues promptly, and maintain strong customer relationships.
• Prepare event reports, operational MIS, and performance reviews for management.
• Support the Catering Sales Manager during site visits, menu tastings, and client presentations whenever required.
• Ensure all company assets are handled properly and returned safely after each event.
• Participate in menu planning, SOP development, and continuous improvement initiatives during the pre‑opening phase.
• Be available to work on weekends, public holidays, and flexible hours based on event schedules.

Job description

Job Responsibilities Catering Manager

Position: Catering Manager
Location: Kolkata

Tender Costing & Bid Support

• Prepare accurate and competitive cost estimates for catering tenders published on the GeM (Government e‑Marketplace) portal and other government, PSU, corporate, and institutional tender portals.
• Analyze tender documents, scope of work, technical specifications, and commercial terms to develop comprehensive catering cost sheets.
• Calculate food costs, manpower costs, logistics, equipment deployment, overheads, statutory compliance costs, and profit margins while ensuring competitive pricing.
• Coordinate with the management, Head Chef, procurement team, and vendors to obtain quotations and finalize tender pricing.
• Ensure all commercial calculations are accurate, commercially viable, and submitted within the prescribed timelines.
• Assist in the preparation of technical and commercial bid documents and support the management throughout the tender submission process.
• Monitor upcoming catering tenders on GeM and other relevant tender portals and provide recommendations on bidding opportunities.

Key Responsibilities

• Manage the overall day‑to‑day catering operations and ensure smooth execution of all events.
• Plan, organize, and supervise corporate events, weddings, private parties, and outdoor catering assignments.
• Coordinate with clients to understand their event requirements and ensure complete customer satisfaction.
• Work closely with the Head Chef to finalize menus, production schedules, and food presentation.
• Prepare event operation plans, including manpower deployment, transportation, equipment, and service schedules.
• Recruit, train, motivate, and supervise catering and service staff.
• Ensure high standards of food quality, hygiene, grooming, and customer service at every event.
• Maintain compliance with FSSAI food safety standards, health & safety regulations, and company SOPs.
• Monitor food and operational costs to achieve maximum profitability while maintaining service quality.
• Coordinate with procurement and vendors to ensure timely availability of food ingredients, equipment, and consumables.
• Manage inventory of crockery, cutlery, glassware, buffet equipment, and other catering assets.
• Handle client feedback, resolve service issues promptly, and maintain strong customer relationships.
• Prepare event reports, operational MIS, and performance reviews for management.
• Support the Catering Sales Manager during site visits, menu tastings, and client presentations whenever required.
• Ensure all company assets are handled properly and returned safely after each event.
• Participate in menu planning, SOP development, and continuous improvement initiatives during the pre‑opening phase.
• Be available to work on weekends, public holidays, and flexible hours based on event schedules.

Pre-Opening Responsibilities

• Assist in setting up the catering operations from the ground up.
• Develop and implement Standard Operating Procedures (SOPs) for operations and service.
• Recruit and train the operations and service team.
• Identify and onboard reliable vendors and suppliers.
• Conduct mock events and trial runs to ensure operational readiness.
• Coordinate with management to establish quality standards and operational workflows before launch.