A Site Manager oversees both catering and housekeeping departments. Responsibilities include menu planning, staff management, cleanliness, and maintenance. Qualifications include experience in hospitality or culinary management, organizational skills, and a customer service attitude.

Skills

1. Menu Planning: Understand how to create diverse menus that cater to different tastes and dietary requirements1.
2. Event Coordination: Coordinate catering services for various events, ensuring smooth execution.
3. Budget Management: Manage costs related to food, supplies, and staff.
4. Food Safety and Hygiene: Ensure compliance with safety standards.
5. Stock Management: Efficiently manage inventory, including ordering and storage.
6. Customer Service: Interact with clients and guests, addressing their needs and preferences.
7. Effective Communication: Liaise between housekeeping staff, clients, and other departments.
8. Leadership: Motivate your team, make informed decisions, and manage morale.
9. Problem-Solving: Handle unexpected situations swiftly and find innovative solutions.
10. . Attention to Detail: Maintain high standards of cleanliness and service.
11. Flexibility: Adapt to changing event timelines and last-minute requests.
12. Organizational Skills: Manage schedules, inventory, and staff effectively.