A Business Manager for industrial catering oversees large-scale, high-volume food service operations for corporate, industrial, or remote sites, focusing on profitability, safety compliance (HACCP), and client satisfaction. They manage budgets, staff, menu planning, supply chain, and contractual obligations to deliver high-quality, efficient service.
Key Responsibilities
Operational Management: Direct day-to-day operations, including production, logistics, and delivery of food services, ensuring adherence to quality and safety standards.
Financial Control: Manage operating budgets, control food and labor costs, and implement strategies to improve profitability and achieve revenue targets.
Business Development: Identify and convert new business opportunities within industrial sectors (oil & gas, manufacturing) and manage renewals for existing client contracts.
Client Relations: Act as the primary liaison with clients to understand requirements, address complaints, and ensure high customer satisfaction.
HR and Staffing: Recruit, train, and supervise catering staff, managing shift schedules and driving a high-performance, safe culture.
Safety & Compliance: Ensure strict adherence to health, safety, and hygiene regulations, including HACCP and OSHA standards.
Qualifications
Education: Bachelor's degree in Business Administration, Hospitality Management, or a related field; MBA is often preferred.
Experience: Proven experience (often 3-5+ years) in industrial catering, hospitality, or corporate food service management.
Skills: Strong financial acumen (budgeting, cost control), leadership abilities, and Proficiency in MS Office and specialized catering software.
Competencies: Excellent communication, negotiation, and problem-solving skills in high-pressure environments