Catering Operations Manager

About the role

The Catering Operations Manager will lead all catering activities for The Diplomat Radisson Blu Hotel, ensuring flawless planning, coordination and execution of events. This senior role combines operational oversight with client relationship management to deliver exceptional guest experiences.

Key responsibilities

• Manage day‑to‑day catering operations, ensuring efficient service delivery and adherence to timelines.
• Plan, coordinate and oversee all catering events from initial preparation through successful execution.
• Monitor operational performance, implement continuous improvements and ensure compliance with food safety, hygiene and health‑and‑safety regulations.
• Collaborate with culinary, stewarding, purchasing, logistics, sales and other departments to guarantee smooth event execution.
• Conduct post‑event evaluations to identify opportunities for operational enhancement.
• Develop and maintain strong client relationships, addressing requirements, special requests and any concerns promptly.
• Support business development and sales teams with operational expertise during client meetings and site visits.
• Lead, coach and motivate the catering team, handling recruitment, training, scheduling and performance reviews.

Required profile

• Proven experience in managing large‑scale catering or food‑and‑beverage operations, preferably in a hotel or resort environment.
• Strong leadership and team‑development skills.
• Excellent client‑facing abilities with a focus on delivering high satisfaction.
• Solid understanding of health, safety and food‑safety standards.
• Ability to work under pressure and meet tight deadlines.

Required skills

• Knowledge of food safety regulations and hygiene standards.