Key Responsibility Areas (KRA) & Key Performance Indicators (KPI) for Catering Event Manager
1. Event Planning and Coordination
KRA: Responsible for planning and coordinating catering events to ensure seamless execution.
Short Description: Efficiently plan and coordinate catering events.
- Number of successful events organized
- Percentage of client satisfaction feedback
- Timely execution of event timelines
- Cost efficiency in event planning
2. Menu Design and Food Quality Management
KRA: Curate menus and maintain high-quality food standards for catering events.
Short Description: Design appetizing menus and ensure food quality.
- Diversity and creativity in menu offerings
- Food presentation and garnishing quality
- Food safety and hygiene compliance
- Feedback on food taste and quality from clients
3. Vendor Management and Negotiation
KRA: Manage vendor relationships and negotiate contracts for catering supplies.
Short Description: Efficiently handle vendors and negotiate contracts.
- Vendor performance evaluation
- Cost savings achieved through negotiations
- Timely delivery of supplies by vendors
- Vendor satisfaction survey results
4. Budgeting and Cost Control
KRA: Develop and manage budgets for catering events while controlling costs.
Short Description: Effective budget planning and cost control.
- Accuracy of event budgets
- Cost variance analysis
- Cost-saving initiatives implemented
- Return on investment (ROI) for events
5. Client Relationship Management
KRA: Build and maintain strong relationships with clients to ensure repeat business.
Short Description: Foster client relationships for business growth.
- Client retention rate
- Client feedback and testimonials
- Number of repeat business from clients
- Client satisfaction survey results
6. Staff Training and Development
KRA: Train and develop catering staff to enhance service quality and efficiency.
Short Description: Improve staff skills and service standards.
- Staff training hours completed
- Service quality improvement metrics
- Employee satisfaction survey results
- Staff retention rate
7. Marketing and Promotion
KRA: Develop marketing strategies and promotional activities to attract new clients.
Short Description: Create marketing campaigns for client acquisition.
- Number of leads generated through marketing efforts
- Conversion rate of leads to clients
- Effectiveness of marketing channels
- ROI on marketing campaigns
8. Crisis Management and Problem Solving
KRA: Handle emergencies and resolve issues during catering events effectively.
Short Description: Manage crises and problem-solving during events.
- Response time to emergencies
- Resolution rate of event issues
- Client feedback on issue resolution
- Preventive measures implemented for future events
9. Technology Integration and Innovation
KRA: Incorporate technology for event management and introduce innovative ideas.
Short Description: Utilize tech solutions for event enhancement.
- Adoption rate of new technologies
- Innovative event ideas implemented
- Technology impact on event efficiency
- Feedback on tech integration from staff and clients
10. Performance Evaluation and Continuous Improvement
KRA: Conduct performance evaluations and strive for continuous improvement in catering services.
Short Description: Evaluate performance and enhance service quality.
- Employee performance appraisal results
- Service quality enhancement initiatives implemented
- Client feedback on service improvements
- Overall business growth metrics
