General Manager – Catering & Events at Elvaridah

Job Summary

• The General Manager will oversee the overall operations, business growth, and profitability of the catering and events company. The role involves strategic planning, client management, operations coordination, team leadership, and financial control to ensure exceptional service delivery and sustainable business growth.

Key Responsibilities

Business Development & Strategy

• Develop and implement business strategies to increase revenue, market share, and brand visibility.
• Identify and pursue new corporate, private, and institutional clients.
• Build strong relationships with event planners, vendors, venues, and corporate partners.
• Prepare and manage annual business plans, budgets, and growth targets.

Operations & Service Delivery

• Oversee all catering and event operations from planning to execution.
• Ensure high standards of food quality, presentation, hygiene, and customer service.
• Supervise event logistics including staffing, equipment, transportation, setup, and breakdown.
• Develop and enforce standard operating procedures (SOPs) for all departments.

Financial Management

• Prepare and manage operational budgets and control costs.
• Monitor cash flow, expenses, and profitability of events and contracts.
• Approve major expenditures and manage vendor contracts and negotiations.
• Ensure timely invoicing and collections from clients.

Team Leadership & Human Resources

• Recruit, train, and manage department heads and key staff.
• Set performance targets and conduct regular appraisals.
• Ensure adequate staffing for events and daily operations.
• Foster a professional, disciplined, and high-performance work culture.

Client Relationship Management

• Serve as the key point of contact for major clients and high-profile events.
• Handle client negotiations, contracts, and service agreements.
• Resolve client complaints and ensure high customer satisfaction and repeat business.

Quality Control & Compliance

• Ensure compliance with health, safety, and food handling regulations.
• Maintain company licenses, permits, and regulatory requirements.
• Continuously improve service standards and operational efficiency.

Reporting & Administration

• Prepare regular management reports on sales, operations, and financial performance.
• Provide strategic recommendations to owners/directors.
• Oversee record keeping and documentation related to operations and clients.

Requirements & Qualifications

• Bachelor’s degree in Business Administration, Hospitality Management, Marketing, or a related field.
• Minimum of 5–8 years’ experience in catering, hospitality, event management, or related industry, with at least 3 years in a senior management role.
• Strong knowledge of catering operations, event planning, and hospitality service standards.
• Proven experience in business development and revenue growth.
• Excellent leadership, negotiation, and communication skills.
• Strong financial and operational management skills.
• Ability to work flexible hours, including weekends and during events.