Catering Manager

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.