Controller - Catering

Main Objectives Supervises the external catering requirements while maintaining the relationship with the customers, ensuring the day-to-day running of the assigned catering units and to ensure that all the requirements of the clients are up to date, liaises with other sections within the Catering in order to ensure that all the menus of outside catering and other items are prepared accordingly and delivered on time under the right condition. Main Duties • Create and update menus for outside catering by including related items such as menu brochures, considering customer preferences and market trends to ensure catering offerings are tailored to meet customer expectations and align with market demands. This helps attract and retain customers by offering relevant and appealing options. • Coordinate with relevant departments to ensure timely availability of catering requirements, including service equipment and supplies, contributing to the seamless execution of events and ensuring that everything is available when needed. • Ensure optimal stock levels are maintained to avoid shortages and overstocking, which helps in efficient inventory management and cost control. • Perform on-job training for subordinates on all functions, ensuring they are proficient in tasks and adhere to the highest hygiene standards, contributing to the team’s skill development and maintaining high operational standards. • Perform regular spot checks on service and food quality to ensure any deviation from the expected quality is identified and addressed promptly, guaranteeing customer satisfaction and high service standards. • Monitor and maintain pricing, availability, and accuracy of outside catering menus and related items to ensure menus are up-to-date, prices are competitive, and customers receive accurate information, ensuring transparency and customer trust. • Perform various administrative tasks such as managing staff schedules, coordinating shift changes, maintaining overtime records, planning menus, keeping daily catering records, and generating statistics, which ensures efficient operations and effective management of tasks. • Oversee waste management and analyse meal proportions to optimize efficiency and minimize costs, contributing to sustainability and cost-saving practices while maintaining service quality. • Comply with Company's and airport authorities’ health, safety & security requirements. • Carries out other similar or related duties as directed by the management. Minimum Requirements Education: • A minimum of a bachelor’s degree or an equivalent level of working experience. Experience: • Minimum 3-5 years of experience in institutional catering and/or first-class hotels. Other Essential Requirements: • Excellent communication and organizational skills are required. • Thorough understanding of Catering processes. • Thorough understanding Catering and Hotel Industry Market within Bahrain. • High coordination skills. • Detail orientation and result focus. • Ability to work well with others within a culturally diverse environment. • Ability to work a flexible schedule. Show more Show less