Establish the business pillars.
Work with the MDLBEAST Venues Executive Director and Operations and Culinary Director to establish the template, build the platform and infrastructure to establish the foundations to build the business.
With the team, identify the operational base and infrastructure to incubate the vision.
Establish the CAPEX required to develop the programme and infrastructure.
Ensure a strong network of potential client's relationships are nurtured.
Client Interaction and Consultation:
Conduct initial meetings with clients to discuss their event needs, including menu preferences, event themes, and specific dietary requirements.
Provide expert advice and suggestions based on the client's vision and budget to enhance their event experience.
Event Planning and Coordination:
Establish the business pillars.
Work with the MDLBEAST Venues Executive Director and Operations and Culinary Director to establish the template, build the platform and infrastructure to establish the foundations to build the business.
With the team, identify the operational base and infrastructure to incubate the vision.
Establish the CAPEX required to develop the programme and infrastructure.
Ensure a strong network of potential client's relationships are nurtured.
Client Interaction and Consultation:
Conduct initial meetings with clients to discuss their event needs, including menu preferences, event themes, and specific dietary requirements.
Provide expert advice and suggestions based on the client's vision and budget to enhance their event experience.
Event Planning and Coordination:
Design custom event proposals and quotes, detailing the scope of service, menu, staffing, and equipment needs.
Coordinate with venue managers, decorators, and other service providers to ensure all aspects of the event are harmonised.
Menu Development and Execution:
Collaborate with the culinary team to create and update catering menus that meet the quality standards and profitability goals.
Ensure the menu is executed properly, including tasting sessions with the clients when necessary.
Staff Management:
Hire, train, and supervise catering staff, including chefs, servers, and support personnel.
Schedule staff and assign duties for each event to ensure efficient operation and financial budgets delivered.
Operational Management:
Oversee the setup, running, and breakdown of events, ensuring all activities adhere to the client's timeline.
Manage all on-site operations during events, resolving any issues that arise quickly and efficiently.
Budgeting and Financial Oversight:
Monitor the budget of each event, keeping track of spending to avoid exceeding financial limits.
Conduct financial analysis and reporting post-event to assess profitability and identify areas for cost reduction in future events.
Quality Control and Standards Compliance:
Implement quality control measures to ensure that the food and service meet or exceed expectations.
Ensure adherence to all local health and safety regulations and maintain high standards of cleanliness and sanitation.
Vendor and Inventory Management:
Negotiate with vendors and suppliers for the procurement of food, beverages, and supplies.
Maintain inventory levels, ensuring the availability of necessary items while controlling costs and waste.
Customer Service and Feedback:
Ensure the highest level of customer satisfaction during events through proactive service and immediate attention to any concerns.
Collect and analyse customer feedback to continuously improve service and menu offerings.
Marketing and Business Development:
Participate in marketing efforts to promote catering services through various channels, including social media, bridal shows, and corporate events.
Develop and maintain relationships with repeat clients and new prospects to expand business opportunities.
Bachelor’s degree in hospitality management, Culinary Arts, Business Administration, or related field.
Relevant certifications in food safety and handling, such as SERV Safe, are preferred.
Continuous professional development in trends in catering and event management.