Project Manager - Retail Catering Teyseer Services company

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 focuses on optimizing operational efficiency, ensuring exceptional customer service, managing staff and budgets, and maintaining high standards of food quality, safety, and presentation. The ideal candidate will have a strong background in both retail management and catering operations, with the ability to drive performance and profitability

Duties & Responsibilities:

• Oversee day-to-day 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 promotional strategies to drive retail sales and customer engagement.
• Collaborate with marketing and operations teams to develop and implement catering menus and retail offerings.
• Assist in marketing initiatives for catering services, leveraging social media and community engagement to attract new clients.
• Monitor and analyze sales performance metrics, adjusting strategies to meet and exceed financial targets and operational goals.
• Manage and schedule catering staff, including onboarding, training, and performance management.
• Monitor inventory levels and coordinate with suppliers to ensure timely procurement of food, beverages, and retail items.
• Analyze sales and financial performance, preparing reports and implementing strategies to increase profitability.
• Handle customer inquiries, complaints, and feedback in a professional and timely manner.
• Cultivate and maintain relationships with clients, addressing their needs and feedback to enhance customer satisfaction and loyalty.
• Prepare and present regular operational reports and strategic recommendations to senior leadership.
• Work with chefs and culinary teams to ensure menus are up-to-date, cost-effective, and aligned with customer preferences.
• Coordinate logistics for events, including venue selection, setup, and execution, ensuring a flawless experience for clients.