The Catering Manager is responsible for overseeing all aspects of the catering operations. This includes managing staff, ensuring high-quality service, maintaining budgetary controls, and ensuring compliance with health and safety regulations. The ideal candidate will have strong leadership skills, a passion for hospitality, and a commitment to providing exceptional dining experiences for students, faculty, and guests.

• Oversee daily operations of the Food and Beverage department, including dining halls and catering services.
• Develop and implement menus in collaboration with chefs and culinary staff.
• Ensure high standards of food quality, presentation, and service.
• Manage and train food and beverage staff, including scheduling and performance evaluations.
• Monitor inventory levels and order supplies as needed.
• Maintain budgetary controls and manage costs effectively.
• Ensure compliance with health, safety, and sanitation regulations.
• Handle customer inquiries and resolve complaints in a professional manner.
• Plan and execute special events and functions.
• Collaborate with other university departments to enhance the overall dining experience.

• Ideally Master's degree in Hospitality Management, Culinary Arts, or a related field.
• Minimum of 5 years of experience in food and beverage management, preferably in institutional setting.
• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Knowledge and experiences of food safety and sanitation regulations in Cambodia market.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Proficiency in budgeting and financial management.
• Flexibility to work evenings, weekends, and holidays as needed.