• Full Time
  • Karachi

Perks HR

Job Description

Scope and General Purpose:

Responsible for planning, administering and supervising Club’s catering operations and services.To manage and supervise the work being performed by the catering staff ensuring delivery of smooth service is provided to members and their guests in the most courteous and professional manner.

Responsible to:

General Manager Catering

Responsible for

All Catering Staff

Liaises with:




All associated departments

Hours of Work:


Limits of Authority:

Report all matters to G.M. Catering

Main Duties:

  • To act and assume responsibilities of General Manager Catering in his absence.
  • Manage a team of catering staff for successful execution of catering operations and assure quality services.
  • Perform staff management, expense control, menu selection, food preparation and equipment rental to ensure smooth operation.
  • Make arrangements with Members and Guests in person or by letter for banquet luncheons, dinners and other banquet functions.
  • Arrange details of banquets, providing the necessary physical equipment and employing additional workers for the event.
  • Respond to members and their guest’s inquiries in accurate and timely manner.
  • Attend meetings on a regular basis with the catering team to discuss about new orders and issues.
  • Assist in developing budget and financial plans for catering department.
  • Plan menus in consultation with Executive Chef, and oversee food preparation, transportation and set-up activities.
  • Inspect all Restaurants, Kitchens and other areas of Catering department ensuring availability of supplies in adequate quantity to cater for the needs.
  • Ensure hygiene and grooming/appearance of all Catering staff as per the set standards.
  • Approve staff leave requests, and overtime payments and prepare staffing schedules as per the requirement.
  • Conduct staff performance appraisals and provide feedback to improve quality and productivity and make recommendations.
  • Recommend disciplinary action/s against staff when necessary.
  • Manage training, development, coaching and counseling of staff.
  • Conduct daily briefing of all Catering department supervisors.
  • Adhere to sanitation and safety standards.
  • Coordinate with the Chief Steward in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
  • Conduct periodic inventories of supplies and estimate future needs for goods, utensils and other catering products.
  • Control operational costs and identify measures to cut waste.
  • Create detailed reports on weekly, monthly and annual revenues and expenses.
  • Any other duty assigned by the management.
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