Job Summary:
The Project Manager Retail Catering is responsible for leading and coordinating the end-to-end operations of retail catering services across one or multiple locations. This role ensures operational efficiency, excellent customer service, high-quality food standards, and effective staff and budget management. The ideal candidate will have a strong background in both retail and catering operations and the ability to drive performance, profitability, and customer satisfaction.

Key Responsibilities:

• Oversee daily operations of all catering retail outlets to ensure consistency, quality, and compliance.

• Lead, manage, and motivate on-site teams, including supervisors, catering assistants, and service staff.

• Monitor KPIs and financial performance, including sales targets, cost control, and labor efficiency.

• Develop and implement promotional strategies to drive retail sales and customer engagement.

• Collaborate with marketing and operations teams to develop catering menus and retail offerings.

• Support marketing initiatives for catering services through social media and community engagement.

• Analyze sales performance metrics and adjust strategies to meet and exceed financial and operational goals.

• Manage staff schedules, onboarding, training, and performance management.

• Monitor inventory levels and coordinate with suppliers to ensure timely procurement of food, beverages, and retail items.

• Handle customer inquiries, complaints, and feedback professionally and promptly.

• Build and maintain strong client relationships to enhance satisfaction and loyalty.

• Prepare and present operational reports and strategic recommendations to senior leadership.

• Work with chefs and culinary teams to ensure menus are cost-effective, up-to-date, and aligned with customer preferences.

• Coordinate logistics for events, including venue selection, setup, and execution, ensuring flawless client experiences.

Qualifications & Skills:

• Degree or diploma in Hospitality Management, Business Administration, or a related field.

• Minimum 8 years of experience in retail or catering management.

• Strong leadership, interpersonal, and team management skills.

• Excellent organizational, multitasking, and problem-solving abilities.

• Solid understanding of food safety and hygiene standards.

• Proficiency in POS systems, Microsoft Office Suite, and basic financial reporting.

• Food Safety Certification or relevant hospitality qualification is preferred.