Project Manager - Retail Catering

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.