General Manager Catering Vertical

  • Navi Mumbai
  • 10-15 lakh
  • 8-15 years
  • 17 Jun 2015

  • Senior Management/ General Management, Operations

  • Facilities Management, Hospitals/ Health Care
Job Description

Job Description 

Assignment Focus: - 

Directs, administers, and coordinates the internal operational activities of the Catering Vertical in accordance with policies, goals, and objectives established by the Business Head. Assists Business Head in the development of Operational policies and procedures that cover Operations, sales and New Business Development, financial performance, and growth of the vertical. GM is responsible for managing all hands-on operational aspects of the vertical. 

Primary Responsibilities: - 

Achieving the Annual Revenue Plan.
Creation of Policies & Procedures ( SOPs)
Create proper check Points to ensure 100% quality parameters achievement
Menu Creation
Coordination with Client
Coordination with Vendors
Analysis of the potential markets for sales leads.
Ensure sell to new, existing and prospective customers in consideration with the sales strategy.
Services existing business through management of account basis.
Team Building
Manage, Motivate and Overlook a team.
Plan and Forecast revenue & number of covers turnover for Banquets.
Build relationships, network & maintain regular contacts with corporate and individual customers.
Monitor the changing trends in hospitality industry, changing customer needs and behavior, and developments in other industries.
Maintaining Catering sales MIS and constant review.
Use appropriate forecasting tools and strategies to understand market scenario and develop long term plans.
Ensure the provision of an efficient and effective catering service within each Area unit, according to the needs of the Clients, in order to help maintain budgetary control and provide quality catering services.
Monitor and implement catering programmed , Health and Safety, Food
Safety and National Food and Nutrition based standards under the Government legislation in each unit, to promote customer and staff safety and satisfaction and carrying out regular kitchen inspections.
Ensure that all reporting & control procedures in the operations, customer service, quality of production, Hygiene & Cleanliness standards, Maintenance & general administration are completed & in place according to companys policy & chain operation manual.