2,578 Catering Managers jobs in India

Envertiz Group is a diversified organization with interests in education, consultancy, healthcare, and hospitality. With a commitment to delivering excellence, we have built trusted partnerships and a reputation for quality services both in India and internationally.

Role Overview

We are seeking an experienced Restaurant Manager to oversee daily operations, manage staff, coordinate with delivery platforms, and drive sales growth. The role requires strong leadership, operational expertise, and a customer-focused approach.

Key Responsibilities

• Manage daily restaurant operations, ensuring food quality, hygiene, and service standards.
• Recruit, train, schedule, and evaluate staff performance.
• Coordinate with online delivery platforms (Zomato, Swiggy, etc.) and ensure smooth order fulfillment.
• Oversee procurement, maintain inventory levels, and manage vendor relationships.
• Develop sales strategies, track performance, and implement promotions or menu updates.
• Deliver excellent customer experience for both dine-in and delivery services.
• Prepare reports on sales, inventory, and staff performance while ensuring regulatory compliance.

Qualifications & Skills

• Proven experience as a Restaurant Manager or similar role.
• Strong knowledge of restaurant operations and online delivery platforms.
• Excellent leadership, communication, and problem-solving skills.
• Ability to multitask in a fast-paced environment.
• Preferred: Degree/Diploma in Hospitality Management and experience in multi-outlet operations.

• Plan, coordinate, and manage all aspects of catering events.
• Liaise with clients to understand their event requirements and preferences.
• Develop customized menus and proposals.
• Oversee event logistics, including staffing, timelines, and venue setup.
• Manage vendor relationships and ensure timely delivery of services and supplies.
• Control event budgets and ensure profitability.
• Collaborate with the culinary team on menu execution and quality control.
• Supervise on-site event staff and troubleshoot any issues that arise.
• Ensure compliance with health, safety, and sanitation regulations.
• Build and maintain strong relationships with clients and stakeholders.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 4-6 years of experience in event planning, preferably with a focus on catering.
• Proven track record of successfully managing and executing diverse events.
• Strong knowledge of food and beverage trends, menu planning, and costing.
• Excellent organizational, time management, and multitasking skills.
• Exceptional communication, interpersonal, and client service abilities.
• Experience with event management software and tools.
• Ability to work flexible hours, including evenings and weekends, and in a hybrid model.
• Experience in the **catering** sector in **Lucknow, Uttar Pradesh, IN**.

• Develop creative and appealing menus for diverse catering events, considering client preferences and dietary restrictions.
• Oversee all aspects of food preparation, cooking, and presentation to ensure consistent quality and aesthetic appeal.
• Manage kitchen operations, including inventory control, ordering of supplies, and vendor management.
• Supervise and train kitchen staff, fostering a collaborative and efficient work environment.
• Ensure strict adherence to food safety, sanitation, and hygiene regulations (HACCP, FSSAI).
• Control food costs and waste, implementing cost-effective measures without compromising quality.
• Collaborate with the event planning team to understand event requirements and ensure seamless execution.
• Maintain kitchen equipment, ensuring it is in good working order and properly maintained.
• Conduct regular quality checks and taste panels to uphold culinary standards.
• Stay updated on culinary trends and techniques, introducing new dishes and innovative approaches.
• Manage scheduling and staffing for the kitchen team to meet event demands.
• Handle any kitchen-related issues or emergencies promptly and professionally.
• Contribute to the overall success and reputation of the catering services.
• Develop and maintain strong relationships with suppliers.

• Professional culinary degree or equivalent certification from a reputable institution.
• Minimum of 5-7 years of experience in a Head Chef or Sous Chef role, preferably in catering or hospitality.
• Extensive knowledge of various cuisines, cooking techniques, and presentation styles.
• Proven leadership and team management skills.
• Strong understanding of food safety and hygiene standards.
• Excellent organizational and time management abilities.
• Proficiency in inventory management and cost control.
• Ability to work under pressure and manage multiple events simultaneously.
• Creative flair and passion for delivering exceptional food experiences.
• Good communication and interpersonal skills.

• Develop and curate innovative menus for various catering events.
• Oversee all aspects of food preparation and presentation for remote operations.
• Ensure the highest standards of food quality, taste, and safety.
• Manage ingredient sourcing, procurement, and inventory control.
• Control food costs and optimize budget for culinary operations.
• Lead, train, and manage a team of remote kitchen staff.
• Implement and enforce strict food safety and hygiene protocols.
• Conduct virtual client consultations to understand event requirements.
• Ensure exceptional client satisfaction with all catering services.
• Collaborate with marketing and sales teams on menu offerings and promotions.
• Stay abreast of culinary trends and industry best practices.

• Culinary degree or equivalent professional training.
• Minimum of 7 years of experience in professional culinary roles, with at least 3 years in a Head Chef or similar leadership position.
• Proven experience in menu development and execution for diverse events.
• Strong knowledge of various cuisines and cooking techniques.
• Expertise in food safety standards and sanitation practices.
• Excellent leadership, communication, and organizational skills.
• Experience managing remote teams and virtual operations is highly desirable.
• Proficiency in inventory management and cost control.
• Creative and innovative approach to culinary arts.
• Ability to work independently and adapt to changing demands.

• Develop innovative and appealing menus for various catering events, considering client preferences and dietary restrictions.
• Oversee all aspects of food preparation, cooking, and presentation, ensuring consistency and quality.
• Manage and train kitchen staff, fostering a positive and productive work environment.
• Conduct regular performance reviews and provide constructive feedback to kitchen team members.
• Implement and enforce strict food safety, sanitation, and hygiene standards (HACCP, FSSAI guidelines).
• Manage inventory levels, control food costs, and optimize procurement processes.
• Source high-quality ingredients from reliable suppliers.
• Collaborate with the event planning team to understand client requirements and ensure seamless execution.
• Maintain kitchen equipment and ensure a safe working environment.
• Contribute to the financial performance of the catering operation through efficient cost management.
• Stay updated on culinary trends, techniques, and emerging food concepts.
• Develop standard operating procedures for kitchen operations.

• Culinary degree or certification from a recognized institution.
• Minimum of 6 years of experience in professional cooking, with at least 3 years in a supervisory or Head Chef role, preferably in catering.
• Extensive knowledge of various cuisines and cooking techniques.
• Proven ability to develop creative and cost-effective menus.
• Strong leadership, team management, and communication skills.
• Excellent understanding of food safety regulations and kitchen hygiene standards.
• Proficiency in inventory management and cost control.
• Ability to work under pressure and manage multiple tasks in a fast-paced environment.
• Strong organizational and time-management skills.
• A passion for food and a commitment to culinary excellence.

• Oversee all aspects of catering operations, from planning to execution.
• Develop creative and appealing menu options tailored to client needs.
• Consult with clients to understand event requirements and provide recommendations.
• Manage event logistics, including staffing, setup, and service coordination.
• Ensure adherence to strict food safety, hygiene, and sanitation standards.
• Control food and beverage costs, manage inventory, and optimize resource utilization.
• Train, supervise, and motivate catering staff to ensure high-quality service.
• Collaborate with procurement teams to source high-quality ingredients and supplies.
• Manage client relationships and address any concerns or feedback promptly.
• Continuously evaluate and improve catering service offerings and operational efficiency.

• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Minimum of 6 years of experience in catering management or a similar role in the food service industry.
• Proven experience in menu planning, costing, and event execution.
• Strong knowledge of food safety regulations and best practices.
• Excellent leadership, team management, and customer service skills.
• Proficiency in event planning and coordination.
• Strong financial acumen, including budget management and cost control.
• Exceptional communication, organizational, and problem-solving abilities.
• Ability to work independently and manage responsibilities effectively in a remote environment.

• Develop innovative and diverse menus for various catering events, considering client preferences and dietary needs.
• Oversee all aspects of food preparation, cooking, and presentation to ensure high-quality standards.
• Manage and lead the kitchen brigade, including chefs, cooks, and kitchen assistants.
• Ensure strict adherence to food safety, hygiene, and sanitation regulations (HACCP).
• Control food costs through effective inventory management, procurement, and waste reduction strategies.
• Collaborate with the events and sales teams to plan and execute successful culinary experiences.
• Maintain kitchen equipment and ensure a safe and efficient working environment.
• Train and mentor kitchen staff to enhance their skills and performance.
• Stay updated on culinary trends and introduce new dishes and techniques.
• Manage scheduling and staffing for the kitchen department.

• Formal culinary training from a recognized institution or equivalent extensive experience.
• Minimum of 7 years of experience in professional cooking, with at least 3 years in a Head Chef or Sous Chef role, preferably in catering or hospitality.
• Proficiency in a wide range of cuisines and cooking techniques.
• Strong knowledge of food safety, sanitation, and HACCP principles.
• Excellent leadership, communication, and team management skills.
• Proven ability to manage inventory, control food costs, and optimize kitchen operations.
• Creative flair and a passion for culinary excellence.
• Ability to work under pressure and manage multiple events simultaneously.

• Oversee all aspects of kitchen operations, ensuring smooth and efficient service delivery.
• Develop innovative, high-quality menus for various events, considering client preferences and seasonal ingredients.
• Manage food procurement, inventory control, and stock rotation to minimize waste and control costs.
• Supervise, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to food safety, sanitation, and hygiene standards (HACCP).
• Collaborate with the event management team to understand client requirements and ensure culinary excellence.
• Monitor food quality and presentation, making adjustments as needed.
• Manage kitchen budgets and financial performance, including food costs and labor expenses.
• Conduct regular performance reviews for kitchen staff.
• Stay updated with the latest culinary trends and techniques.

• Culinary degree or equivalent professional certification from a reputable institution.
• Minimum of 8-10 years of progressive experience in professional kitchens, with at least 3-5 years in a Head Chef or Executive Sous Chef role, preferably in catering.
• Extensive knowledge of diverse cuisines, cooking techniques, and presentation styles.
• Proven experience in menu development, costing, and financial management of a kitchen.
• Strong leadership, team management, and motivational skills.
• Excellent understanding of food safety regulations and best practices.
• Proficiency in inventory management software and basic computer skills.
• Ability to work under pressure and manage multiple events simultaneously.
• Strong organizational and problem-solving abilities.
• Creativity and a passion for delivering outstanding culinary experiences.