Catering Manager - Catering & Business Setup

We are seeking an experienced, hands-on Catering Manager to establish and lead a new Luxury catering business under our existing coffee shop brand. The ideal candidate must have a proven track record of launching luxury catering operations from scratch and independently managing the entire business, including business planning, setup, licensing coordination, menu development, supplier negotiations, recruitment, client acquisition, and event execution. Strong commercial skills are essential to deliver a lean, cost-efficient launch without compromising food quality, elegant presentation, or exceptional service. We are looking for someone who can build and train a high-performing team, attract premium clients, maintain strict food safety standards, and take full responsibility for budgets, profitability, and seamless operations with minimal supervision. Experience serving VIP clients and an established network of reliable suppliers and industry contacts are highly valued. The successful candidate must be capable of building the business - not simply managing an already established operation. Preferred: UAE catering-market experience; an established network of clients, suppliers, and event partners; a relevant hospitality or business qualification; food-safety training; and a UAE driving licence. Reports to: Business Owner / Management.Role Scope: Business launch, commercial development, end-to-end catering operations. Job PurposeTo establish, launch, and manage a luxury catering business under the same name and branding as our existing coffee shop, delivering exceptional food, elegant presentation, and personalized service for high-profile private and corporate clients.This role requires a hands-on manager with proven experience in building luxury catering operations from scratch, working independently, and delivering a cost-efficient launch without compromising food quality, presentation, safety, or service standards. Key Responsibilities 1. Business Planning and LaunchDevelop and implement a practical business plan covering the catering concept, target clients, service offerings, setup requirements, staffing, pricing, revenue projections, and launch timeline. Assess how existing coffee shop resources can support the new business without disrupting current operations. Identify suitable kitchen facilities, equipment, storage, transport, and operating systems, and coordinate the necessary licensing and approvals with management and relevant specialists. 2. Cost Control and ProfitabilityPrepare and manage setup and operating budgets, ensuring expenditure remains within approved limits. Compare purchasing, rental, and outsourcing options to minimize unnecessary investment while maintaining a VIP standard. Establish menu costing, event pricing, minimum order values, and profit margins. Monitor food, staffing, equipment, transport, and supplier costs, control waste, and review the profitability of each event. Coordinate quotations, deposits, invoicing, and payment follow-up with finance. 3. Menu Development and Luxury Service StandardsWork with chefs and the culinary team to develop premium menus, catering packages, and bespoke offerings for private, corporate, and other high-end events. Establish standards for food quality, presentation, table settings, service etiquette, staff appearance, and guest experience. Arrange tastings and accommodate client preferences, cultural requirements, dietary needs, and allergies through clear communication and appropriate controls. Maintain discretion and confidentiality when serving VVIP clients. 4. Supplier and Resource ManagementIdentify, evaluate, and negotiate with reliable food suppliers, equipment providers, rental companies, transport providers, and specialist service partners. Build a dependable supplier network that offers consistent quality, competitive pricing, and suitable payment terms. Maintain backup suppliers and contingency arrangements for urgent requirements. Implement effective purchasing, inventory, storage, stock rotation, and equipment maintenance procedures. 5. Recruitment, Training, and Team LeadershipDevelop a lean staffing structure appropriate to the business’s launch stage and expected event volume. Recruit, train, and supervise kitchen, service, and operational staff, using suitably qualified temporary or outsourced support where appropriate and permitted. Establish clear responsibilities, work schedules, service procedures, and performance expectations. Personally lead event briefings and ensure the team delivers consistently professional, attentive, and discreet service. 6. Sales and Business DevelopmentTake responsibility for generating enquiries, securing bookings, and developing repeat business. Build relationships with premium private clients, corporate organisations, event planners, venues, and other relevant partners. Prepare proposals, conduct client meetings, and negotiate within approved commercial terms. Promote the catering business under the existing brand and maintain an active sales pipeline. 7. End-to-End Event ManagementOversee every stage of catering delivery, including enquiry handling, site visits, quotations, event planning, production schedules, staffing, logistics, setup, service, and breakdown. Confirm client requirements, guest numbers, venue access, equipment, utilities, service timings, and responsibilities before each event. Be present at key events, resolve issues promptly, and maintain contingency plans for staffing shortages, equipment failures, delivery delays, and last-minute changes. 8. Food Safety, Compliance, and ReportingEstablish operating procedures covering food safety, hygiene, allergen management, safe storage and transport, workplace safety, and service quality. Coordinate required documentation, inspections, training, and approvals with the appropriate parties. Maintain accurate operational records and submit regular reports on sales, bookings, costs, profitability, client feedback, and business risks. Recommend improvements and obtain management approval for expenditure or commitments outside delegated authority. Required Qualifications and ExperienceProven experience launching a catering business or a new catering division from scratch, with clear evidence of personal responsibility for setup and operations.Strong management experience in luxury catering, high-end banqueting, five-star hospitality, or a closely related environment, including direct responsibility for high end events.Demonstrated ability to manage budgets, control costs, price services profitably, and deliver high-quality operations with limited initial resources.A track record of winning clients and growing catering revenue, supported by strong sales, negotiation, and relationship-management skills.Practical knowledge of menu costing, kitchen operations, procurement, staffing, event logistics, food safety, and premium service standards.Strong leadership, organisation, communication, and problem-solving skills, with the ability to work independently and remain effective under pressure.Flexibility to attend events and work according to operational requirements and agreed working arrangements.