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Urgent! Catering Operations Manager Job Opening In Singapore, Singapore – Now Hiring beBeeHospitality

Catering Operations Manager



Job description

Job Summary

This is an exciting opportunity to take on a leadership role in the catering and hospitality sector.

As an Assistant Manager, you will be responsible for overseeing the venue's catering experience and ensuring effective management of facilities, procurement, storage, production, and service delivery through the appointed catering services agent and its third party vendors.

Main Responsibilities

  • Develop and align the catering and hospitality strategy with the overall vision of the organisation.

  • Create innovative and balanced catering menus and packages that meet customer needs and expectations.

  • Identify and engage catering partners, vendors, products, and brands that can enhance the offering.

  • Develop and review a master catering business model and pricing strategy.

  • Maintain knowledge of city-wide commercial and community events, festivals, concepts, partners, vendors, suppliers, offers, and prices.

Commercial Support

  • Participate in joint discussions to understand the overall community activation strategy, objectives, and operating areas.

  • Jointly engage the catering services agent to recommend catering models, concepts, types of infrastructure, suppliers, and pricing.

  • Be the point of contact assigned to each event, linking the catering services agent to ensure that all requirements, schedules, agreements, changes, and third-party vendor support and processes are well managed.

  • Stay informed and updated on the venues confidential event calendar.

  • Establish good relationships with event partners, hirers, promoters, sponsors, vendors, and contractors, where applicable.

Branding Operations

  • Recommend and coordinate branding of concessionaires or pop-up stalls; façades, menu boards, menus (print and digital), guest amenities, and related items.

Operations Management

  • Establish operational modes (technical drawings of stalls/concessionaires, tentage, ground protection, counters, worktables, and equipment layouts, refrigeration, dry storage, security, plumbing, water points, waste management, and utilities).

  • Facilitate functional design, aesthetics, equipment, and workflow for both back-of-house (BOH) and front-of-house (FOH) operations.

  • Identify and establish standard operating procedures (SOPs) for each type of operation.

  • Develop manpower strategies and SOPs for each type of operation and explore opportunities to collaborate with educational institutions.

  • Source products, third-party vendors, and suppliers while working alongside the catering services agent to acquire and operate.

  • Coordinate with the catering services agent to ensure all catering products and services, build, signage, branding, utilities, waste management, licensing arrangements are in order and flag any issues.

  • Maintain an image library of all set-ups, concepts, menu and beverage items, centrepieces, signages.

  • Host periodic joint meetings to communicate the event calendar, pre-actual-post-catering feedback, improvements, and quarterly plans for forecasted catering strategy, menu, and pricing.

Equipment, Inventory

  • Maintain and coordinate inventory of all BOH and FOH kitchen service equipment and diningware.

  • Maintain and coordinate proactive maintenance inventory and schedule of all BOH and FOH kitchen and service equipment.

  • Maintain and coordinate inventory record of all beverages, dry store items, and disposables.

  • Facility Management, Housekeeping, Vector Control Plan
  • Establish a robust SOP, schedule, and checklist for suite maintenance, housekeeping, cleanliness, and vector control.

  • Identify and inspect clear cleaning responsibility between facility management teams and caterers.

  • Coordinate concessionaire and pop-up infrastructure (tentage and stall type and layout, equipment fit-out), utility, plumbing, and waste management.

Work Safety, Security

  • Ensure contractor compliance with all work safety documentations, approvals, and vehicle entry clearance.

  • Ensure catering compliance with venues First Aid Safety and EVAC procedures.

Food Hygiene and Safety

  • Establish and maintain robust hygiene and food safety SOPs with the catering services agent and third-party vendors.

  • Identify and obtain indemnity processes for third-party operations and/or products or samples brought in by event hirers, promoters, sponsors, their vendors, and contractors, where applicable.

Additional Responsibilities

This role involves performing other duties as assigned or required.

Requirements

  • Degree in any field or equivalent qualification
  • Minimum 3 years of experience, preferably in a fast-paced, high-volume environment
  • Strong administrative, coordination, and execution skills
  • Ability to work in a fast-paced, deadline-driven environment with high accuracy and attention to detail
  • Excellent problem-solving, critical thinking, and time management skills
  • Ability to work well in a team or independently
  • Adaptable to changes in a highly dynamic work environment
  • Proactive, self-motivated, and keen learner


Required Skill Profession

Other General



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