Restaurant Manager

Oversee all aspects of catering operations, from initial client contact to event execution, ensuring seamless service delivery.Develop and maintain strong relationships with clients, proactively soliciting feedback and addressing concerns to foster loyalty.Manage and train catering staff, providing guidance, performance evaluations, and opportunities for professional development.Create and implement catering menus, considering dietary restrictions, client preferences, and seasonal availability, with a focus on cost-effectiveness.Manage budgets, control costs, and optimize profitability for catering events, demonstrating strong financial acumen.Coordinate logistics, including transportation, setup, and breakdown of catering events, ensuring efficiency and attention to detail.Ensure compliance with food safety regulations and maintain high standards of hygiene and sanitation throughout catering operations.Proactively seek new catering opportunities and develop marketing strategies to increase revenue and brand visibility.Address and resolve any issues or complaints that arise during catering events, ensuring client satisfaction.Monitor inventory levels and manage food and beverage ordering, minimizing waste and ensuring product freshness. A Bachelor's degree in Hospitality Management or a related field is preferred.Demonstrates proven experience in managing and leading teams, with the ability to motivate and develop staff.Exhibits a deep understanding of food safety regulations and hygiene standards, with relevant certifications (e.g., ServSafe).Proficient in budget management, cost control, and financial reporting, showcasing strong analytical skills.Demonstrates excellent communication and interpersonal skills, with the ability to interact effectively with clients and staff.Possesses strong organizational and time management skills, capable of managing multiple projects simultaneously.