Catering Operations Manager

Job Description & Responsibilities

We are seeking an experienced Catering Operations Manager to oversee the full spectrum of our catering and events operations across both our restaurants and corporate clients. The ideal candidate will lead event planning, operational logistics, staff management, and quality assurance to ensure seamless delivery of large-scale catering services.

Key Responsibilities:

1. Operations Management

• Oversee end-to-end catering operations for corporate events, private functions, and large-scale banquets.

• Plan and coordinate all logistics including manpower, transportation, equipment, and event setup.

• Ensure timely and efficient execution of all catering events according to client requirements.

• Develop and implement operational SOPs to improve efficiency and consistency.

2. Client & Account Management

• Manage key corporate accounts and maintain strong client relationships.

• Conduct site visits, propose suitable menu packages, and provide professional recommendations for event planning.

• Handle customer inquiries, quotations, contracts, and post-event follow-ups.

• Ensure service excellence and high customer satisfaction standards.

3. Team Leadership

• Lead and supervise catering teams, service staff, and event crew.

• Plan and manage staffing schedules for events and daily operations.

• Train, mentor, and evaluate staff to uphold service and safety standards.

• Foster teamwork and effective communication across departments.

4. Financial & Cost Control

• Manage catering budgets, costings, and profitability for events.

• Develop menu pricing and event packages based on cost analysis and market competitiveness.

• Oversee purchasing, inventory, wastage control, and vendor negotiations.

• Assist management in P&L reporting, forecasting, and financial analysis.

5. Compliance & Quality Assurance

• Ensure all catering operations meet SFA/NEA food hygiene and safety standards.

• Conduct routine inspections of food preparation, transport, and event service.

• Implement quality control measures to ensure consistency across all catering offerings.

6. Business Development & Continuous Improvement

• Identify opportunities to grow the catering division and expand corporate clientele.

• Support development of new menus, product lines, and event concepts.

• Analyse operational performance and propose improvements for workflow and productivity.

Requirements

• Minimum 5-8 years of experience in catering operations, events management, or F&B operations.

• Strong leadership and team management skills.

• Excellent organisational and multitasking abilities, with attention to detail.

• Strong communication and customer service skills.

• Proficient in planning, budgeting, and operational logistics.

• Ability to work under pressure, including weekends and event schedules when needed.

• Knowledge of food safety, hygiene regulations, and event management best practices.

• Experience in large-scale catering or banquet operations is highly preferred.

Qualities We Are Looking For

• Proactive and solution-oriented

• Strong leadership presence

• High standards of professionalism

• Ability to manage complex logistics

• Customer-focused mindset

• Skilled in coordinating multiple events simultaneously.

Work Location

Candidate may be required to oversee operations across:

• Quentin's Eurasian Restaurant (Ceylon Road)

• Off-site corporate catering events