303 Event Services jobs in India

• Supervising and coordinating catering staff during events, ensuring efficient service delivery.
• Assisting in menu planning and development, ensuring adherence to client specifications and dietary requirements.
• Managing inventory of food, beverages, and catering supplies, including ordering and stock rotation.
• Overseeing food preparation, cooking, and presentation to maintain high standards of quality.
• Ensuring proper setup and breakdown of catering areas at event venues.
• Maintaining a clean, sanitary, and safe working environment in compliance with health regulations.
• Interacting with clients to ensure their needs are met and address any concerns promptly.
• Training and mentoring catering staff on service standards, food safety, and operational procedures.
• Managing event timelines and ensuring smooth execution of catering services.
• Monitoring food and beverage consumption and managing waste effectively.
• Preparing event reports, including staffing requirements, inventory usage, and client feedback.
• Collaborating with event planners and venue staff to ensure seamless event coordination.
• Maintaining professional appearance and demeanor at all times.
• Ensuring adherence to all company policies and procedures.
• Contributing to a positive and productive team environment.

• Diploma or Bachelor's degree in Hotel Management, Hospitality, Culinary Arts, or a related field.
• Minimum of 2-4 years of experience in catering, hospitality, or food service management, with supervisory experience preferred.
• Strong knowledge of food safety standards and hygiene practices (e.g., HACCP).
• Excellent leadership, communication, and customer service skills.
• Ability to manage multiple tasks and work effectively under pressure in a fast-paced environment.
• Proficiency in inventory management and cost control.
• Flexibility to work evenings, weekends, and holidays as required by event schedules.
• Basic understanding of culinary techniques and presentation standards.
• Team player with the ability to motivate and manage staff effectively.
• Problem-solving skills and attention to detail.
• A passion for hospitality and creating memorable guest experiences.

• Ensure staff works together as a team.
• Inspect grooming and attire of staff and address deficiencies.
• Communicate with guests, other employees, or departments to meet guest needs.
• Respond to and fulfill special banquet event arrangements.
• Set up banquet area/room, ensuring cleanliness and proper setup of furniture/equipment.
• Inspect and maintain table setups for cleanliness and agreement with group requirements and company standards.
• Document pertinent information in appropriate department logbook.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and coaching employees.
• Develop and maintain positive working relationships with others to support team goals.
• Follow all company and safety policies; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, and protect company assets.
• Welcome and acknowledge all guests according to company standards; address guests' service needs and assist individuals with disabilities.
• Speak professionally and answer phones with appropriate etiquette.
• Ensure adherence to quality expectations and standards.
• Read and visually verify information in a variety of formats (e.g., small print).
• Stand, sit, or walk for extended periods or an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects over 75 pounds with assistance.
• Grasp, turn, and manipulate objects of varying sizes, requiring fine motor skills and hand-eye coordination.
• Move over sloping, uneven, or slippery surfaces, including stairs and service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Perform other reasonable job duties as requested by supervisors.

PREFERRED QUALIFICATIONS:

• Education: High school diploma or GED equivalent.
• Related Work Experience: At least 1 year of related work experience.
• Supervisory Experience: At least 1 year of supervisory experience.

• Plan, organize, and manage all aspects of catering operations for events.
• Coordinate with clients to understand event requirements, menus, and budgets.
• Develop and present innovative menu proposals.
• Oversee event staffing, including recruitment, training, and scheduling of service teams.
• Manage event logistics, including equipment rental, setup, and breakdown.
• Ensure adherence to food safety standards, hygiene, and sanitation regulations.
• Control costs and manage budgets for all catering events.
• Maintain inventory of catering supplies and equipment.
• Build and maintain strong relationships with clients, vendors, and suppliers.
• Troubleshoot and resolve operational issues during events.
• Contribute to business development and marketing strategies.
• Ensure high levels of customer satisfaction.

• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Minimum of 5 years of experience in catering management or event operations, preferably with supervisory responsibilities.
• Proven track record of successfully managing diverse catering events.
• Strong knowledge of food preparation, menu planning, and presentation.
• Excellent understanding of catering logistics, staffing, and inventory management.
• Proficiency in budget management and cost control.
• Exceptional communication, interpersonal, and customer service skills.
• Strong organizational and problem-solving abilities.
• Ability to manage multiple projects and prioritize tasks effectively in a remote setting.
• Knowledge of food safety regulations (e.g., HACCP) is essential.

• Oversee all catering operations, ensuring seamless execution from planning to delivery.
• Manage and lead a team of catering staff, including chefs, servers, and event coordinators.
• Develop and refine menus in collaboration with clients and the culinary team, ensuring high-quality food presentation and taste.
• Ensure strict adherence to food safety, sanitation, and hygiene standards (e.g., FSSAI guidelines).
• Manage event logistics, including setup, service, and breakdown.
• Oversee inventory management for food, beverages, and supplies, ensuring cost-effectiveness and minimal waste.
• Develop and manage catering budgets, track expenses, and ensure profitability.
• Build and maintain strong relationships with clients, understanding their needs and exceeding expectations.
• Coordinate with venues and other vendors to ensure smooth event execution.
• Handle client feedback and resolve any issues promptly and professionally.

• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Minimum of 5 years of experience in catering management or event operations.
• Proven experience in managing teams and supervising staff in a fast-paced environment.
• Strong knowledge of culinary operations, menu planning, and food safety standards.
• Excellent organizational, planning, and time management skills.
• Exceptional customer service and interpersonal skills.
• Budget management and cost control experience.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by event schedules.
• Proficiency in Microsoft Office Suite.
• A passion for creating memorable event experiences.

• Oversee the planning and execution of all catering events, ensuring adherence to quality standards, timelines, and budgetary constraints.
• Coordinate with culinary teams, event planners, and venue managers to ensure smooth event logistics.
• Manage the scheduling and deployment of catering staff, including chefs, servers, and support personnel.
• Develop and implement operational procedures to enhance efficiency, safety, and client satisfaction.
• Maintain strong relationships with clients, understanding their needs and ensuring their expectations are met or exceeded.
• Monitor inventory levels for food, beverages, and supplies, coordinating with procurement for timely replenishment.
• Ensure all catering operations comply with food safety regulations and health standards.
• Conduct remote team meetings to discuss event details, operational challenges, and performance feedback.
• Manage event budgets, tracking expenses and identifying cost-saving opportunities without compromising quality.
• Resolve any operational issues or client concerns that arise during events in a timely and professional manner.
• Analyze event feedback and performance metrics to drive continuous improvement in service delivery.
• Utilize event management software and communication tools to coordinate effectively with all stakeholders.
• Develop training materials and conduct virtual training sessions for catering staff.
• Stay updated on catering trends, menu innovations, and event service best practices.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 5 years of experience in catering operations management, event management, or a related role within the hospitality industry.
• Proven ability to manage complex logistics and multiple events simultaneously.
• Strong understanding of food safety and hygiene standards.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in event management software and MS Office Suite.
• Demonstrated experience in budget management and cost control.
• Ability to thrive in a fast-paced, dynamic environment and work independently.
• Exceptional problem-solving and decision-making skills.
• A passion for delivering outstanding customer service.
• Previous experience in a remote management role is a plus.

• Develop and implement strategic operational plans for catering services.
• Manage all aspects of event catering execution, from planning to post-event analysis.
• Oversee menu planning, development, and costing.
• Manage inventory, procurement, and supplier relationships.
• Lead, train, and motivate catering staff to deliver high-quality service.
• Ensure compliance with all food safety, health, and sanitation regulations.
• Develop and manage catering budgets to ensure profitability.
• Client consultation and relationship management to ensure satisfaction.
• Oversee logistics, including transportation, setup, and teardown for events.
• Identify opportunities for service improvement and business growth.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field, or equivalent experience.
• Minimum of 5 years of experience in catering management or event operations, with at least 2 years in a senior role.
• Demonstrated experience in managing high-volume catering operations for diverse events.
• Strong understanding of food preparation, presentation, and safety standards.
• Excellent financial management and budgeting skills.
• Exceptional leadership, team management, and interpersonal skills.
• Proficiency in event management software and relevant technology.
• Strong problem-solving and decision-making abilities.
• Ability to manage multiple projects and priorities effectively in a remote work environment.

Description

As a member of Automation Platform and Tooling team you’ll work as part of a team of problem solvers, helping to solve complex business issues from strategy to execution. PwC Professional skills and responsibilities for this management level include but are not limited to:

 

Responsibilities:

Mandatory skill sets:

Experience with ServiceNow platform.

Experience in ITOM

Event Management

Preferred skill sets:

Orchestration, Service Mapping, and Discovery modules

Years of experience required:

3 to 7 years

Education qualification:

Bachelors

Education

Certifications

Required Skills

Optional Skills

Desired Languages

Travel Requirements

Available for Work Visa Sponsorship?

Government Clearance Required?

Job Posting End Date