CATERING MANAGER

WORKFORCE GATEWAY PTE. LTD.; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

WORKFORCE GATEWAY PTE. LTD.

in Singapore seeks a qualified Catering Manager to oversee our catering operations, including menu planning, food production coordination, event catering, manpower management, procurement, quality control, financial planning, and customer relationship management. The role requires a recognised bachelor's degree and at least five years of relevant experience in catering management or food service operations; candidates must be ready to lead cross-functional teams to

Qualifications

• Recognised bachelor’s degree is compulsory.
• Minimum of five years of relevant catering management experience.
• Experience in catering operations, food service management or related F&B role.

Responsibilities

• Oversee daily catering operations and service delivery.
• Plan menus and coordinate with chefs on recipes and portions.
• Ensure compliance with Singapore food safety regulations and standards.
• Coordinate with clients, vendors, and event organizers for catering requirements.
• Recruit, train, and manage catering and service staff; manage rosters and payroll-related tasks.
• Prepare budgets, cost estimates, revenue forecasts, and financial reporting.
• Manage procurement, inventory, and supplier relations.
• Plan delivery routes and logistics to ensure timely service.
• Identify opportunities to improve service quality and profitability.

Skills

Catering operations management

Menu planning

Food safety & compliance

Event planning

Staff management

Budgeting & cost control

Education

Bachelor’s degree

Job description

Job Title: Catering Manager
Industry: Food & Beverage / Catering Services
Employment Type: Full-Time
Minimum Education: Recognised Bachelor's Degree (Compulsory)
Minimum Experience: 5 Years of Relevant Experience
Work Location: Singapore

1. Job Summary

We are seeking a qualified and experienced Catering Manager to oversee the company's catering operations, including menu planning, food production coordination, event catering, manpower management, procurement, quality control, financial planning, and customer relationship management.

The successful candidate will be responsible for planning and coordinating catering services for corporate functions, private events, institutional clients, and other catering requirements. The role involves managing food preparation schedules, delivery logistics, service personnel, supplier relationships, budgets, and operational performance to ensure consistent food quality, timely service, customer satisfaction, and profitability.

The candidate must possess a recognised bachelor's degree and at least five years of relevant experience in catering management, food service operations, or the food and beverage industry.

2. Key Responsibilities

A. Catering Operations Management

• Plan, organise, direct, and supervise the company's daily catering operations.

• Develop operational schedules for food preparation, packing, transportation, delivery, setup, and service.

• Coordinate catering orders according to client requirements, event schedules, guest numbers, and service specifications.

• Establish and implement standard operating procedures for catering production, dispatch, delivery, and on-site service.

• Monitor operational efficiency and ensure catering assignments are completed accurately and on time.

• Coordinate with kitchen teams, service staff, drivers, logistics personnel, and external service providers.

• Review operational processes and recommend improvements to increase productivity and service quality.

B. Menu Planning and Food Quality Control

• Develop and review catering menus based on customer requirements, event types, budgets, and market demand.

• Coordinate with chefs on menu preparation, recipe standardisation, portion sizes, food presentation, and production quantities.

• Oversee food production planning for Indian cuisine, international menus, buffet catering, packed meals, and other catering services, where applicable.

• Ensure food quality, taste, freshness, consistency, and presentation meet company standards.

• Monitor ingredient requirements and implement measures to minimise food wastage.

• Review customer feedback and introduce appropriate menu and service improvements.

C. Food Safety and Regulatory Compliance

• Ensure catering operations comply with applicable Singapore Food Agency (SFA) requirements and relevant food safety regulations.

• Implement proper food handling, temperature monitoring, storage, transportation, sanitation, and cleaning procedures.

• Ensure food is prepared, packed, transported, and served under appropriate hygienic conditions.

• Conduct regular inspections of kitchens, food preparation areas, storage facilities, catering equipment, and delivery arrangements.

• Maintain food safety records, cleaning schedules, inspection reports, and corrective action documentation.

• Identify food safety risks and implement preventive and corrective measures.

D. Event Planning and Client Coordination

• Liaise with corporate clients, event organisers, private customers, and other business partners to understand catering requirements.

• Prepare catering proposals, menus, quotations, service schedules, and event plans.

• Coordinate guest counts, dietary requirements, special requests, event layouts, buffet arrangements, and service equipment.

• Supervise catering setup, food presentation, service delivery, and breakdown at event venues.

• Monitor service standards during events and resolve operational issues promptly.

• Develop long-term client relationships and identify opportunities to secure repeat catering contracts.

E. Staff Recruitment and Manpower Management

• Determine manpower requirements according to catering orders, production volumes, event schedules, and delivery commitments.

• Recruit, train, supervise, and evaluate catering supervisors, kitchen personnel, service staff, and other operational employees.

• Prepare staff rosters and allocate responsibilities for food preparation, packing, transportation, setup, and event service.

• Monitor attendance, working hours, overtime records, and payroll‑related documentation.

• Establish performance standards and provide training to improve employee productivity, service quality, and workplace safety.

• Maintain effective communication between kitchen, logistics, sales, and event service teams.

F. Financial Management and Cost Control

• Prepare operating budgets, catering cost estimates, revenue forecasts, and financial performance reports.

• Monitor sales revenue, food costs, labour expenses, transportation costs, equipment rental, and event-related expenditure.

• Calculate catering costs and assess profitability for individual orders, events, and corporate contracts.

• Review profit-and-loss statements and implement measures to improve margins and operational efficiency.

• Control food wastage, excessive purchasing, overtime expenditure, and unnecessary operating costs.

• Prepare management reports on sales performance, expenses, gross margins, and business profitability.

G. Inventory, Procurement and Supplier Management

• Forecast ingredient and supply requirements based on confirmed orders, expected demand, and catering schedules.

• Manage purchasing and inventory of food ingredients, beverages, packaging materials, disposable items, and catering equipment.

• Coordinate with suppliers regarding pricing, product specifications, delivery schedules, and quality standards.

• Monitor stock levels, expiry dates, storage conditions, stock rotation, and inventory discrepancies.

• Evaluate supplier performance and recommend improvements to procurement arrangements.

• Ensure sufficient ingredients, equipment, packaging, and operational resources are available for scheduled catering assignments.

H. Logistics and Delivery Coordination

• Plan delivery schedules, vehicle allocation, delivery routes, and loading arrangements.

• Coordinate with drivers and logistics personnel to ensure food and equipment arrive at the correct venues on time.

• Ensure appropriate handling and temperature control during food transportation.

• Monitor delivery accuracy, order quantities, packaging standards, and equipment collection.

• Resolve delivery delays, missing items, and other logistical issues.

• Review transportation efficiency and recommend measures to reduce delivery costs.

I. Business Development and Performance Management

• Identify new catering opportunities among corporate clients, event organisers, institutions, and private customers.

• Develop strategies to increase catering sales, improve customer retention, and expand the company's customer base.

• Review market trends, customer requirements, competitor offerings, and catering service demand.

• Coordinate promotional initiatives and recommend new catering packages and service offerings.

• Monitor key performance indicators, including sales growth, customer satisfaction, food costs, labour productivity, and order fulfilment.

• Prepare periodic reports and recommendations for management on business growth and operational improvement.

3. Job Requirements

1. Educational Qualification: A recognised bachelor's degree is compulsory. Applicants must provide documentary evidence of their qualifications.

2. Work Experience: Minimum of five (5) years of relevant experience in catering management, catering operations, food service management, or a related food and beverage management role.

3. Catering Expertise: Demonstrated experience in managing catering orders, food production schedules, event logistics, and service delivery.

4. Management Skills: Ability to supervise kitchen, catering, service, and logistics personnel.

5. Financial Competency: Experience in budgeting, catering cost calculations, financial reporting, inventory control, and profitability analysis.

6. Food Safety Knowledge: Familiarity with food hygiene, safe food handling, storage, transportation, and applicable Singapore regulatory requirements.

7. Planning and Coordination: Strong organisational skills and the ability to manage multiple catering assignments and deadlines.

8. Communication Skills: Strong client management, negotiation, leadership, and problem-solving abilities.

9. Analytical Ability: Ability to assess operational performance, identify cost-saving opportunities, and implement service improvements.

10. Work Flexibility: Willingness to work according to catering schedules, including weekends and public holidays when required.