Job Description – Catering Operations Manager

Position Title: Catering Operations Manager

Location: Cairo (New Cairo branch)

Reports to: General Manager (Family Leadership)

Role Purpose

The Catering Operations Manager is responsible for overseeing the daily operations at the New Cairo branch, ensuring smooth coordination between kitchen, delivery, events, and quality standards. This role acts as the central link between management and teams, driving efficiency, consistency, and customer satisfaction.

Key Responsibilities

1. Branch Operations Management

• Supervise daily operations at the New Cairo branch
• Provide direct oversight to Coordinators, ensuring orders are prepared, packed, and dispatched on time.
• Monitor kitchen outputs (via Head Chefs) to ensure production matches order volumes and event requirements.
• Ensure branch follow hygiene, cleanliness, and safety standards.

2. Delivery & Logistics

• Oversee outsourced delivery teams, ensuring efficiency and timeliness.
• Coordinate delivery schedules for events and corporate catering.
• Ensure proper handling of catering equipment and setup/return logistics.

3. Event Execution

• Act as the main point of contact for large catering events.
• Coordinate with Coordinators to plan food prep, packaging, transport, and setup.
• Oversee event staff to ensure smooth execution and client satisfaction.

4. Quality & Standards

• Work closely with QA function to ensure recipe consistency, portion control, and hygiene.
• Implement corrective actions when standards are not met.
• Monitor customer feedback and initiate improvements.

5. Stock & Equipment

• Review stock and purchasing needs reported by Coordinators.
• Approve purchasing of raw materials and catering equipment as required.
• Ensure preventive maintenance for kitchen and catering equipment.

6. People & Leadership

• Provide operational leadership to Coordinators and Head Chefs.
• Conduct regular check-ins with teams (weekly reviews, daily updates).
• Mentor staff to develop accountability and ownership in their roles.

7. Reporting & Control

• Provide regular reports to the General Manager on branch performance, delivery efficiency, and event execution.
• Track KPIs including order accuracy, on-time delivery, food quality, and customer satisfaction.
• Flag operational risks, cost variances, or resource gaps proactively.

Key Relationships

• Reports to: General Manager (Family Leadership)
• Works with: Finance (for expense approvals, purchasing), QA (for audits), Sales Hub (for order flow) and Head Chef.

Skills & Qualifications

• At least 10 years’ experience in catering, F&B operations, or hospitality management.
• Strong leadership and team coordination skills with at least 5 years of leadership role
• Excellent organizational and multitasking abilities.
• Knowledge of hygiene, food safety, and catering logistics.
• Problem-solving mindset with ability to handle pressure and fast turnarounds.
• Strong communication skills (Arabic & English).
  

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