CATERING MANAGER

Tamayo's; Manila; On-site; PHP 600,000 - 1,000,000; Full time

Job summary

Tamayo's is seeking an experienced Catering Manager to develop and implement standards for catering services and F&B, while ensuring top-tier client interaction and staff leadership.

The role calls for strong knowledge of One Stop Shop concepts, international client liaison, and robust HR oversight, including training, motivation, and compliance with labour regulations. HACCP compliance and menu planning support are essential.

Qualifications

• Food and Wine knowledge.
• Platinum Service Standard delivery for hospitality.
• Superior leadership, training & team building skills.
• Ability to articulate One Stop Shop model to employees and guests.
• Experience with international guests/clients and understanding of international protocol.
• Professional approach with integrity and ownership.
• Strong guest/ client service, diplomacy, and priority management.
• Punctual, dependable, and detail-oriented.
• BS Degree preferred and/or 5+ years catering/ fine dining management experience.
• Valid Food Handler’s Permit.

Responsibilities

• Develop and implement catering service and F&B standards for the department.
• Provide positive and proactive interaction with clients and guests.
• Promote and articulate the One Stop Shop model to employees.
• Act as liaison between conference and kitchen staff.
• Interact with Chef in planning menus for special functions.
• Maintain HR function: motivation, training, wage/benefit administration and compliance with labour regs.
• Establish two-way communication systems (e.g., monthly meetings).
• Oversee preparation and service of food and beverage per HACCP standards and portion control.
• Ensure timely meal service; supervise serving; respond to guest/client complaints.
• Train associates in proper job execution.
• Brief service personnel for each event to ensure clear staff communication.
• Maintain knowledge of service requirements, menu items, ingredients, appearance, texture and presentation.
• Ensure proper presentation, portion control, serving temperatures and HACCP compliance.
• Recruit and train staff; manage shift scheduling; monitor performance and provide feedback.
• Purchase and control inventory; monitor revenues and expenses.
• Ensure health and safety regulations are followed.
• Negotiate supplier arrangements for F&B and clients’ facility use.

Skills

Food knowledge

Wine knowledge

Leadership

Training

Team building

One Stop Shop knowledge

Client relations

Diplomacy

Ownership & integrity

Time management

Communication

Multi-tasking

Organization

Education

BS Degree

Job description

DUTIES AND RESPONSIBILITIES: Primary Responsibility and Accountability

1. Develop and implement catering service and F&B service standards for the department.
2. Provide positive and proactive interaction with the clients and guests.
3. Promotes and understands the One Stop Shop model and is able to articulate that to the employees.
4. Acts as a liaison between conference and kitchen staff.
5. Interacts with Chef in planning menus for special functions.
6. Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labour regulations.
7. Implements and maintains effective two-way communication systems which reach all correspondents. (e.g. monthly meetings)
8. Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP guidelines) and portion control.
9. Ensures timely meal service to all service areas. Supervises serving of meals. Responds to Guest/Client complaints in person at the time of the complaint or via e-mail for electronically received complaints.
10. Trains associates in proper execution of their job duties.
11. Ensures to conduct a briefing of service personnel (banquet captain) for each event prior to the beginning of function to ensure complete communication to necessary staff.
12. Maintain knowledge of service requirements detailed menu selections, major ingredients appearance, texture garnish and presentation.
13. Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures by following HACCP standards.
14. Recruitment and training of staff
15. Ensures Shift scheduling is done on time and effectively followed
16. Performance management; monitor staff performance and provide feedback
17. Purchase and control of inventory
18. Monitor revenues and expenses
19. Ensure practice of health and safety regulations
20. Negotiate supplier arrangements for food and beverage products (when needed)
21. Negotiate with clients for use of facilities for catering, parties, banquets, etc.

Minimum Requirements:

• Food and Wine knowledge.
• A passion for delivering the Platinum Service Standard to provide transformational service in hospitality.
• Superior leadership, training & team building skills.
• A thorough understanding of One Stop Shop and the ability to articulate that to employees and Guest/Clients.
• Experience in dealing with an international Guest/Client base and extensive exposure and comprehension of international protocol. Ability to develop cooperative and strong relationships with the diversified clientele.
• A consistently professional approach, including a strong sense of self- respect and integrity, as well as respect for and interest in others. A mindset to take ownership and responsibility within and outside one s job domain. Competencies must include self-confidence, willingness to learn, and feeling comfortable with change and coordinating change.
• Strong Guest/Client service skills; ability to operate with a high level of diplomacy; capacity to handle competing priorities.
• Punctual, dependable and dedicated to achieving operational excellence, down to the smallest of details.
• BS Degree from a nationally recognized college or university preferred and/or a minimum of five years experience in corporate catering and/or fine dining with five years experience as a Catering Manager.
• Required to possess a valid Food Handler’s Permit
• Knowledge, Skills and Abilities:
• Leadership skills
• Flexibility
• Adaptability
• Inventory management
• Conflict resolution
• Ability to work under pressure
• Ability to multi-task
• Good organizational skills