Event Catering Manager

Job Title Vacancy ID
Event Catering Manager TR2022116
Salary/Rate Job Type
Consultant Department
Jodie McDonald

Job Description

We are currently recruiting an Event Catering Manager for our client in Aberdeen.

The Event Catering Manager will lead the development and success of the catering operation, ensuring high levels of service and quality as demanded by our clients and the business as a whole. The Event Catering Manager will be able to forecast, plan and manage all aspects of the food and beverage operation, including staffing and finance, whilst maximising revenue through commercial creativity, customer satisfaction and engagement.
Main Responsibilities:
• Working alongside the F&B Director to achieve the strategic objectives and overall vision for the business
• Manage the day to day running of the catering operation, looking at ways to consistently improve on product offering and quality standards, ensuring customer satisfaction and budgetary efficiency
• Constantly assessing team performance, identify training needs and potential
• Ensure the venue catering operation achieves, as a minimum, financial revenue and costs targets in line with the annual budget agreed
• Monitor the catering operation team, carry out appraisals ensuring that development plans are actively progressed
• Work closely with the Resourcing Manager to ensure staffing levels are adequate and relevant in line with shift patterns and recognised busy periods
• Drive standards by creating SOP manuals and ensure they are updated regularly and adhered to
• Hold regular catering team meetings to communicate and align with targets, standards required and wider company information
• Work in conjunction with the F&B Director to prepare the annual budget, to achieve and maintain the food and beverage cost in accordance with the budget
• Control and achieve agreed financial targets whilst maximising all commercial opportunities
• To develop and evolve all client services of the catering operation, ensuring regular adjustments and improvements are both recommended and implemented
• To be responsible for personnel assigned to the catering services, irrespective of whether or not they are employees of the company, in accordance with company personnel and training policies
• To ensure that the venue meets statutory and company requirements of Health and Safety, Food Safety and environmental legislations and procedures
The above is an outline of key duties and accountabilities, rather than an exclusive or exhaustive list of responsibilities.  The post holder is expected to undertake any task which may reasonably be expected within the scope of the position.

Desired Qualities/Qualifications

• Successful and progressive hospitality background in catering
• Intermediate Food Hygiene Certificate or above
• Hospitality management qualification
• Excellent Food & Wine knowledge
• Confident and social individual
• Establishes, maintains and builds positive working relationships
• Listens and communicates clearly and in a constructive manner
• Plans workload to meet targets and deadlines, allowing for changing circumstances

• Minimum of two year’s experience in a similar role

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