560 Catering Manager jobs in the Philippines

Job Summary:

The Catering Manager is responsible for planning, organizing, and supervising all catering operations to ensure the delivery of high-quality food and service. This role requires strong communication and multitasking skills to coordinate with clients, staff, and suppliers while managing multiple events simultaneously.

Key Responsibilities:

• Plan, organize, and oversee catering services for events, meetings, and functions.
• Communicate effectively with clients to understand their requirements and ensure satisfaction.
• Manage and coordinate catering staff, schedules, and assignments.
• Oversee food preparation, presentation, and service to maintain quality and standards.
• Monitor inventory, order supplies, and coordinate with vendors as needed.
• Handle budgets, cost control, and invoicing for catering operations.
• Ensure compliance with food safety, sanitation, and health regulations.
• Troubleshoot problems quickly and effectively during events.
• Build and maintain strong client relationships to encourage repeat business.

Qualifications and Skills:

• Bachelor's degree in Hospitality Management, Culinary Arts, or related field (preferred).
• Proven experience as a Catering Manager or in a similar role in the hospitality/food service industry.
• Excellent communication and interpersonal skills to interact with clients and staff.
• Strong multitasking and organizational skills to handle multiple events and priorities.
• Ability to lead, motivate, and supervise a team effectively.
• Knowledge of food safety standards and catering best practices.
• Flexible schedule and ability to work evenings, weekends, and holidays as needed.
• Willing to work abroad (Austrialia)

Job Type: Full-time

Pay: Php2,600,000.00 per month

Ability to commute/relocate:

• Quezon City: Reliably commute or planning to relocate before starting work (Preferred)

Willingness to travel:

• 100% (Preferred)

Work Location: In person

DUTIES AND RESPONSIBILITIES OF THE ROLE:

Oversee Day-to-Day Catering Operations

• Manage the planning, preparation, and execution of daily food and beverage services, ensuring high quality, timely delivery, and adherence to corporate standards.

Staff Management & Training

• Lead, schedule, and supervise catering staff, providing ongoing training to maintain service excellence, food safety and hygiene compliance, and operational efficiency.

Budgeting & Cost Control

• Monitor operating budgets, control food and labor costs, and implement efficiency measures to optimize profitability without compromising service quality.

Supplier & Inventory Management

• Source and manage vendor relationships, negotiate pricing, and maintain optimal inventory levels while ensuring quality and timely supply of ingredients and equipment.

Client & Stakeholder Liaison

• Act as the main point of contact for internal stakeholders and visitors, addressing service feedback, customizing menus, and ensuring smooth event execution.

DUTIES AND RESPONSIBILITIES OF THE ROLE:

Oversee Day-to-Day Catering Operations

• Manage the planning, preparation, and execution of daily food and beverage services, ensuring high quality, timely delivery, and adherence to corporate standards.

Staff Management & Training

• Lead, schedule, and supervise catering staff, providing ongoing training to maintain service excellence, food safety and hygiene compliance, and operational efficiency.

Budgeting & Cost Control

• Monitor operating budgets, control food and labor costs, and implement efficiency measures to optimize profitability without compromising service quality.

Supplier & Inventory Management

• Source and manage vendor relationships, negotiate pricing, and maintain optimal inventory levels while ensuring quality and timely supply of ingredients and equipment.

Client & Stakeholder Liaison

• Act as the main point of contact for internal stakeholders and visitors, addressing service feedback, customizing menus, and ensuring smooth event execution.

Perks

• HMO
• 15 Vacation Leave
• 15 Sick Leave
• 1 Birthday Leave
• Service Charge
• Employee Discount (Amici and Caramia)
• Tips
• incentives
• Meal Allowance

Job description

Primarily responsible in serving clean and safe products by ensuring proper and consistent execution of Food Safety standards. This role ensures that we have enough manpower and products to meet the daily demand and to achieve smooth flow of kitchen operations. The Kitchen Manager is also responsible in managing the food and labor costs.

SPECIFIC ROLES AND RESPONSIBILITIES:

A. Food Safety

· Ensures that all kitchen team members are consistently following the basic food safety standards, proper grooming, and security processes.

· Ensures proper compliance of both primary and secondary product shelf-lives.

· Ensures no cross-contamination of products.

B. Inventory Management and Ordering System

· Ensures proper and accurate inventory count on a daily, weekly, monthly and yearly basis.

· Prepares and analyzes the food cost and wastage report.

· Provides realistic product forecasts following the sales trend and anticipated events.

C. Job Allocation

· Ensures that team members are well-trained and equipped prior to being assigned to their respective work stations.

· Provides enough manpower for preparation, during peak time, and for cleaning to ensure smooth flow of operations.

· Analyze the daily sales trend and upcoming events then adjusts the schedules accordingly.

D. Leadership

· Has the ability to lead the whole kitchen team to follow all the standard operating procedures.

· Always considers the core values of the company when making a decision.

E. Equipment Maintenance

· Familiar with the basic functions of kitchen equipment and how to do trouble shooting.

· Monitors the performances of each major equipment and its incurred maintenance costs.

F. MS Excel

· Knows how to use the basic Microsoft Excel.

Benefits:

• Company Christmas gift
• Company events
• Employee discount
• Health insurance
• Paid training

Job Type: Full-time

Work Location: In person

Join us at Hen Hao Hot Pot and be part of a team that delivers authentic flavors and an unforgettable dining experience

We are looking for a Kitchen Manager who will lead our back-of-house operations, ensuring quality, efficiency, and consistency in every dish served.

Your Role:

• Oversee daily kitchen operations, ensuring smooth workflow and timely food preparation.
• Maintain the highest standards of food quality, safety, and sanitation.
• Supervise, train, and motivate kitchen staff to perform at their best.
• Monitor inventory, control food costs, and coordinate with suppliers for fresh ingredients.
• Ensure compliance with company recipes, portioning, and presentation standards.
• Work closely with the Store Manager to support overall restaurant operations.
• Handle kitchen equipment maintenance and ensure a clean, organized work environment.

Skills and Qualifications:

• Proven experience as a Kitchen Manager, Head Chef, or similar role in the restaurant industry.
• Strong leadership and people-management skills.
• Knowledge of kitchen operations, food safety standards, and cost control.
• Ability to thrive in a fast-paced environment, especially during peak dining hours.
• Willing to work flexible hours, including weekends and holidays.

Job Type: Full-time

Work Location: In person

Be Part of our Pioneering Team

Kitchen Manager (Start-Up Company)

Bravo Italian, a new exciting concept aiming to make great food accessible to more people across the Philippines.

As we build our brand from the ground up, we're looking for passionate, driven, and service-oriented Kitchen Manager to join our pioneering team. This is your chance to be part of something fresh, meaningful, and full of potential — where your ideas and energy help shape the entire customer experience.

Job Summary:

The Kitchen Manager oversees day-to-day operations in the central commissary of a start-up food business, where food is prepared, produced, and distributed to branches, or events. In a start-up environment, this role is hands-on and requires adaptability, resourcefulness, and a willingness to help set up systems from the ground up. The Commissary / Kitchen Supervisor ensures efficient production, strict adherence to quality and food safety standards, and smooth coordination with logistics and supply teams.

Key Responsibilities:

• Oversee daily commissary production to meet supply requirements of branches, often adjusting schedules and workflows to match the evolving needs of a start-up business.
• Supervise, train, and motivate kitchen staffs in proper food preparation, handling, and storage.
• Set up and enforce standardized recipes, portion controls, and basic production documentation.
• Maintain and monitor inventory of raw materials, packaging, and supplies; coordinate closely with purchasing for timely replenishment.
• Monitor cleanliness, sanitation, and compliance with food safety regulations; establish sanitation routines suitable for a start-up facility.
• Create and adjust staff schedules based on production demands and business growth.
• Coordinate with logistics for timely delivery of products to branches/outlets, anticipating and resolving delivery challenges common in a start-up phase.
• Inspect incoming raw materials for quality and adherence to specifications.
• Keep accurate records for production, wastage, and deliveries, helping to build the company's operational database.
• Assist in developing and refining processes to improve efficiency, reduce costs, and scale operations.
• Recommends and collaborate with management in shaping commissary policies, SOPs, and best practices.

Qualifications:

• Bachelor's degree in Culinary Arts, Food Technology, or related field preferred; equivalent work experience accepted.
• At least 3 years' supervisory experience in a commissary or production setting, and F&B industry; experience in a start-up or new business launch is an advantage.
• Strong understanding of food safety, storage, and distribution procedures.
• Excellent organizational, leadership, and problem-solving skills.
• Ability to work in a fast-paced, high-volume production environment with shifting priorities.
• Flexible, resourceful, and comfortable working in an environment where systems are still being developed.

• Job Description:

• Manage kitchen staff and coordinate food orders

• Supervise food prep and cooking

• Check food plating and temperature

• Establish portion sizes

• Schedule kitchen staff shifts

• Price menu items in collaboration with the Restaurant Manager

• Order food supplies and kitchen equipment, as needed

• Train kitchen staff on prep work and food plating techniques

• Store food products in compliance with safety practices (e.g. in refrigerators)

• Keep weekly and monthly cost reports

• Maintain sanitation and safety standards in the kitchen area

• Minimum qualifications:

· Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef

· Hands-on experience with planning menus and ordering ingredients

· Knowledge of a wide range of recipes

· Familiarity with kitchen sanitation and safety regulations

· Excellent organizational skills

· Conflict management abilities

· Ability to manage a team in a fast-paced work environment

· Flexibility to work during evenings and weekends

· Certification from a culinary school or degree in Restaurant Management is a plus

Job Types: Full-time, Permanent, Fresh graduate

Pay: Php35, Php38,000.00 per month

Benefits:

• Employee discount
• Health insurance
• Life insurance
• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided

Work Location: In person

• Job Description:

• Manage kitchen staff and coordinate food orders

• Supervise food prep and cooking

• Check food plating and temperature

• Establish portion sizes

• Schedule kitchen staff shifts

• Price menu items in collaboration with the Restaurant Manager

• Order food supplies and kitchen equipment, as needed

• Train kitchen staff on prep work and food plating techniques

• Store food products in compliance with safety practices (e.g. in refrigerators)

• Keep weekly and monthly cost reports

• Maintain sanitation and safety standards in the kitchen area

• Minimum qualifications:

· Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef

· Hands-on experience with planning menus and ordering ingredients

· Knowledge of a wide range of recipes

· Familiarity with kitchen sanitation and safety regulations

· Excellent organizational skills

· Conflict management abilities

· Ability to manage a team in a fast-paced work environment

· Flexibility to work during evenings and weekends

· Certification from a culinary school or degree in Restaurant Management is a plus

Job Types: Full-time, Permanent, Fresh graduate

Pay: Php35, Php38,000.00 per month

Benefits:

• Employee discount
• Health insurance
• Life insurance
• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided

Work Location: In person

KRA 1 Profitability and Sales Yield monitoring

• Ensures that all yielding are accurate.
• Monitors wastages properly and identifies ways to reduce cost.

KRA 2 Kitchen Operations Management

• Plans and prepares in terms of personnel scheduling, equipment, and other resources.
• Ensures that kitchen systems, standards and procedures are being followed by all kitchen staff.
• Checks all equipment, lighting, fixtures, and kitchen amenities to make sure they are in good working condition, and reports anything that needs repair or replacement to the Managing Director.
• Recommends ways to improve production and kitchen operations.

KRA 3 Production Management

• Plans, implements and monitors production systems (stock levels, ordering and receiving of items.
• Responds to food quality-related concerns. Creates and implements action plans to resolve production related concerns.
• Regularly prepares and analyzes all production reports and identifies improvements in the system.

KRA 4 Food Safety and Sanitation

• Ensures all BOH staff complies with Food Safety and Sanitation standards.
• Undertakes regular line check of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies and procedures.
• Monitors FSS results and gives ample feedback and recommendations to the Managing Director

KRA 5 People Management

• Ensures standard procedures for production and company policies are being adhered to.
• Coaches and buddies all BOH personnel on kitchen systems, standards and procedures.

Qualifications

• Bachelor's degree in Hotel and Restaurant Management, Hospitality Management or any equivalent courses.
• Experience working in the restaurant industry.
• Demonstrated ability to manage operating costs in accordance with budgets
• Strong interpersonal and communication skills
• Excellent leaderships skills
• Extremely organized and detail-oriented

Job Type: Full-time

Pay: Php25, Php30,000.00 per month

Benefits:

• Staff meals provided

Experience:

• Kitchen Manager: 5 years (Preferred)