Catering operation Manager

Company Description

A stylish Bahrain hotel near the Manama business district

Feel the difference at The Diplomat Radisson Blu Hotel, Residence & Spa, Manama, located near Bahrain International Airport (BAH). Our hotel offers convenient access to the bustling Financial Harbor as well as the city's vibrant commercial and banking district.

With a selection of 245 stylish rooms and suites plus 121 meticulously designed apartments, we offer a range of luxurious accommodations that combine modern amenities with cutting-edge technology. Experience the perfect fusion of comfort, style, and exceptional services.

Indulge in a selection of delicious dishes at our diverse on-site restaurants. Maintain your fitness routine at our well-equipped fitness center, or unwind and rejuvenate with a pampering massage, invigorating facial, or treatment at our spa.

Job Description

Job Summary

The Catering Operations Manager is responsible for leading and managing all catering operations to ensure the successful planning, coordination, and execution of catering services. This role oversees daily operations, maintains exceptional service standards, manages client relationships, leads and develops the catering team, and ensures financial and operational objectives are achieved while delivering outstanding guest experiences.

Key Responsibilities:

Operations Management

• Manage the day-to-day catering operations, ensuring efficient and seamless service delivery.
• Plan, coordinate, and oversee all catering events from initial preparation through successful execution.
• Ensure all events are delivered according to company standards, client requirements, and agreed timelines.
• Monitor operational performance and implement continuous improvements to enhance efficiency and service quality.
• Ensure compliance with food safety regulations, hygiene standards, health and safety policies, and company operating procedures.
• Coordinate with the culinary, stewarding, purchasing, logistics, sales, and other operational departments to ensure smooth event execution.
• Conduct post-event evaluations and identify opportunities for operational improvement.

Client Relationship Management

• Develop and maintain strong relationships with clients by understanding their requirements and exceeding their expectations.
• Meet with clients to discuss event details, menus, logistics, and special requests.
• Ensure a high level of customer satisfaction throughout the planning and execution process.
• Resolve customer concerns, complaints, or service issues promptly, professionally, and effectively.
• Support the business development and sales teams by providing operational expertise during client meetings and site visits.

Team Leadership

• Lead, supervise, coach, and motivate the catering operations team.
• Recruit, train, and develop team members to maintain high service standards.
• Prepare staff schedules and allocate resources according to business requirements.
• Conduct regular performance reviews and provide ongoing coaching and feedback.
• Foster a positive, professional, and collaborative work environment.

Financial Management

• Monitor labour costs, operating expenses, and event profitability.
• Assist in preparing operational budgets and forecasts.
• Control inventory, equipment, and operational resources to minimize waste and maximize efficiency.
• Ensure accurate event costing and effective use of manpower and materials.
• Identify opportunities to improve productivity while maintaining service excellence.

Administration & Reporting

• Prepare staff schedules, operational reports, event summaries, and performance evaluations.
• Maintain accurate operational records and documentation.
• Monitor key performance indicators (KPIs) and implement corrective actions where necessary.
• Ensure all operational documentation complies with company policies and regulatory requirements.

Communication & Coordination

• Maintain effective communication with clients, suppliers, and internal departments.
• Conduct regular team briefings before and after events.
• Communicate operational updates, challenges, and solutions to senior management.
• Collaborate closely with Sales, Finance, Culinary, Procurement, and other departments to ensure seamless event delivery.

Qualifications & Experience

• Bachelor's degree or diploma in Hospitality Management, Hotel Management, Business Administration, or a related field is preferred.
• Minimum of 3–5 years of experience in catering operations, including supervisory or management experience.
• Proven experience managing large-scale catering events, corporate functions, and special events.
• Valid driving license.

Skills & Competencies

• Strong leadership and people management skills.
• Excellent organizational and time management abilities.
• Outstanding communication and interpersonal skills.
• Strong customer service and relationship management skills.
• Excellent problem-solving and decision-making abilities.
• Financial awareness with experience managing budgets and costs.
• Ability to work under pressure and manage multiple events simultaneously.
• Strong planning and coordination skills with excellent attention to detail.
• Knowledge of food safety, HACCP, hygiene, and health & safety regulations.
• Proficiency in Microsoft Office applications and catering or event management software.

Key Performance Indicators (KPIs)

• Client satisfaction scores.
• Successful execution of catering events.
• Food quality and service standard compliance.
• Labour cost and budget adherence.
• Event profitability.
• Team productivity and employee engagement.
• Health, safety, and hygiene compliance.
• Timely completion of operational reports and event evaluations.

Working Conditions

• Flexible working hours
• Frequent travel between event locations may be required.
• Ability to work in a fast-paced and dynamic environment while maintaining exceptional service standards.