44 Food Service Leader jobs in India

• Supervise and coordinate catering staff during events.
• Ensure timely and efficient setup and execution of catering services.
• Oversee food preparation, presentation, and service quality.
• Manage event logistics, including staffing, menu planning, and equipment needs.
• Maintain high standards of hygiene, safety, and sanitation in food handling and preparation areas.
• Liaise with clients to understand their requirements and ensure satisfaction.
• Manage inventory of food, beverages, and supplies.
• Handle any operational issues or client concerns that arise during events.
• Train and mentor catering staff on service standards and best practices.
• Conduct post-event evaluations to identify areas for improvement.

• Proven experience as a Catering Supervisor or in a similar role in the hospitality industry.
• Strong understanding of catering operations, event management, and food safety standards.
• Excellent leadership, team management, and communication skills.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Detail-oriented with a commitment to quality and customer service.
• Knowledge of food and beverage service techniques.
• Flexibility to work irregular hours, including evenings, weekends, and holidays.
• High school diploma or equivalent; relevant certifications in hospitality or food service are a plus.

• Supervise and manage catering staff, including assigning duties and monitoring performance.
• Ensure high standards of food quality, presentation, and service.
• Coordinate with the kitchen team to ensure timely preparation and delivery of food.
• Manage inventory of catering supplies, food, and beverages, and place orders as needed.
• Oversee the setup and breakdown of catering events, ensuring cleanliness and organization.
• Interact with clients to understand their needs and ensure their satisfaction with the catering services.
• Adhere to all health, safety, and sanitation regulations.
• Train new staff members on catering procedures and service standards.
• Manage event budgets and control costs effectively.
• Troubleshoot and resolve any issues that arise during catering events.
• Maintain positive working relationships with clients and vendors.
• Ensure efficient use of resources and equipment.
• Conduct regular inspections of catering areas and equipment.
• Contribute to the development of new menu items and catering packages.

• Proven experience as a Catering Supervisor, Banquet Supervisor, or in a similar supervisory role in the hospitality industry.
• Strong knowledge of catering operations, food safety, and sanitation standards.
• Excellent leadership, team management, and communication skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Proficiency in inventory management and cost control.
• Customer-focused with a passion for delivering excellent service.
• Ability to work effectively in a fast-paced environment.
• Problem-solving skills and the ability to handle pressure gracefully.
• Food safety certification is a plus.
• Experience in event planning is an advantage.
• A positive attitude and a commitment to teamwork.

• Supervising and coordinating catering staff during events, ensuring efficient service and adherence to standards.
• Managing food preparation and presentation, ensuring high quality and appealing presentation.
• Overseeing the setup and breakdown of catering stations and event spaces.
• Ensuring compliance with all food safety, hygiene, and sanitation regulations.
• Managing inventory of food supplies, beverages, and equipment, and placing orders as needed.
• Interacting with clients before and during events to address any specific needs or concerns.
• Training new catering staff on service protocols, menu details, and safety procedures.
• Troubleshooting any issues that arise during events to ensure smooth operations.
• Maintaining cleanliness and organization of the kitchen and service areas.
• Assisting in menu planning and costing for various events.

• Supervise and direct catering staff during events.
• Ensure high standards of food quality, presentation, and service.
• Manage inventory of food, beverages, and supplies, placing orders as needed.
• Coordinate with clients to finalize event details and requirements.
• Oversee food preparation, cooking, and plating according to established recipes and standards.
• Ensure strict adherence to food safety, sanitation, and hygiene regulations.
• Manage event setups, including table settings, decor, and service areas.
• Handle customer inquiries, feedback, and resolve any issues promptly.
• Train and mentor new catering staff members.
• Prepare event reports and track expenses.

• High school diploma or equivalent; a degree or diploma in Hospitality Management or a related field is a plus.
• Proven experience in the catering or hospitality industry, with at least 2 years in a supervisory role.
• Strong leadership, organizational, and time management skills.
• Excellent communication and interpersonal abilities.
• Knowledge of food safety regulations (e.g., HACCP, FSSAI guidelines).
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Customer-focused attitude with a commitment to service excellence.
• Ability to multitask and work effectively in a fast-paced environment.
• Basic knowledge of inventory management and cost control.

• Supervise and coordinate all catering staff and activities.
• Ensure high standards of food quality, presentation, and service.
• Manage food preparation, inventory, and ordering of supplies.
• Maintain strict adherence to food safety and hygiene regulations.
• Coordinate with clients to finalize menus and service details for events.
• Oversee the setup and breakdown of catering services for events.
• Manage budget and control costs for catering operations.
• Address client feedback and resolve any issues promptly.
• Train and mentor catering staff to ensure optimal performance.

• Diploma or Bachelor's degree in Hotel Management or Hospitality Administration.
• 3+ years of experience in catering or food service management.
• Proven experience in a supervisory role.
• Strong knowledge of food safety and hygiene standards.
• Excellent organizational, communication, and leadership skills.
• Ability to manage staff and work effectively under pressure.
• Experience with menu planning and event coordination.
• Customer-focused with a commitment to service excellence.

Event Setup & Execution:

• Oversee the complete setup of catering events, including buffet lines, serving stations, dining areas, and bar setups, according to event plans and client specifications.
• Ensure proper arrangement of tables, chairs, linens, cutlery, crockery, and glassware.
• Direct and assist the catering team (servers, kitchen helpers) during event execution, ensuring smooth service flow, timely food replenishment, and adherence to timelines.
• Manage the transportation of food, beverages, and equipment to and from event venues.

Team Leadership & Management:

• Supervise, train, and motivate catering staff, providing clear instructions and constructive feedback.
• Delegate tasks effectively and ensure all team members understand their roles and responsibilities.
• Monitor staff performance during events and address any issues promptly.
• Foster a positive and collaborative working environment.

Quality & Service Standards:

• Ensure high standards of food presentation, hygiene, and sanitation are maintained throughout the event, from preparation to service.
• Oversee food temperature control and safe food handling practices.
• Monitor service quality to ensure guests receive prompt, courteous, and attentive service.
• Address immediate client requests or concerns on-site to ensure customer satisfaction.

Inventory & Equipment Management:

• Coordinate with the kitchen and stores to ensure all necessary food items, beverages, and equipment are available and accounted for prior to the event.
• Oversee the proper handling, cleaning, and organized return of all catering equipment, utensils, and supplies post-event.
• Minimize waste and prevent damage or loss of company assets.

Client Communication & Coordination:

• Act as the primary point of contact for clients on event day, addressing their needs and ensuring their vision for the event is realized.
• Liaise with the kitchen staff, vendors, and venue management to ensure seamless coordination.

Problem-Solving:

• Identify and resolve operational issues or unexpected challenges that may arise during events quickly and efficiently.
• Handle any guest complaints or difficult situations with professionalism and composure.

Reporting & Administration:

• Complete post-event reports, including feedback, incident reports, and inventory reconciliation.
• Maintain records of staff attendance and hours worked for assigned events.

• Supervise and coordinate catering staff during event setup, service, and breakdown.
• Ensure adherence to food safety, hygiene, and sanitation standards in all catering activities.
• Assist in menu planning, preparation, and presentation, ensuring quality and consistency.
• Manage inventory of food supplies, beverages, and catering equipment, and report any shortages.
• Interact with clients to ensure their catering needs are met and to address any concerns during events.
• Train and mentor new catering staff, providing guidance on service standards and operational procedures.
• Maintain cleanliness and organization of kitchen areas, service stations, and event spaces.
• Monitor food and beverage quality, temperature, and presentation.
• Implement cost control measures for food and supplies, minimizing waste.
• Prepare daily reports on service activities, inventory, and any incidents.
• Ensure efficient setup and breakdown of catering equipment and services.
• Collaborate with the Catering Manager to execute event plans and meet client expectations.
• Uphold the company's reputation for excellence in catering services.

• High School Diploma or equivalent; a degree or certification in Culinary Arts or Hospitality Management is a plus.
• Minimum of 4-6 years of experience in catering, food service, or hospitality, with at least 2 years in a supervisory or lead role.
• Proven ability to supervise and motivate a team in a fast-paced environment.
• Strong knowledge of food preparation techniques, presentation, and safety standards.
• Excellent customer service and interpersonal skills.
• Ability to manage multiple tasks and prioritize effectively.
• Knowledge of inventory management and basic cost control principles.
• Good communication skills, both verbal and written.
• Ability to work flexible hours, including evenings and weekends as required by event schedules.
• Experience working remotely and coordinating teams effectively is a plus.
• Understanding of event planning logistics.