Catering Service Manager

SHAHI FOODS PTE LTD; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

A leading catering service provider in Singapore is seeking a Catering Operations Manager to oversee all aspects of catering services, including client consultations, event management, and team leadership. The ideal candidate will have 3-5 years of experience in catering operations, excellent communication skills, and a customer-focused mindset. This role requires flexibility in working hours and a passion for delivering exceptional service.

Qualifications

• Minimum 3–5 years’ experience in catering operations, F&B service, or event coordination.
• Prior experience in high-volume catering is highly desirable.

Responsibilities

• Oversee planning and execution of high-quality catering services.
• Conduct client consultations and manage relationships.
• Develop menus tailored to client preferences.
• Coordinate event logistics and manage staff.
• Ensure compliance with food safety regulations.

Skills

Excellent communication skills

Customer-first mindset

Leadership & team management

Detail-oriented

Knowledge of food safety regulations

Strong negotiation and budgeting skills

Ability to thrive under pressure

Proficiency in Microsoft Office

Education

Diploma or Degree in Hospitality, Event Management, or Business Administration

Tools

Microsoft Office

POS or event software

Job description

Job Summary

The Catering Operations Manager is responsible for the overall planning, execution, and delivery of high-quality catering services. This role involves client consultation, event coordination, team management, and budget oversight to ensure exceptional guest experiences across all catering functions, from intimate gatherings to large-scale corporate events. A strong focus on service standards, food quality, and operational efficiency is essential.

Key Responsibilities

1. Client Consultation & Sales Management

• Understand and assess customer requirements through direct consultations, emails, and event briefs.
• Propose catering solutions tailored to client needs, budgets, and event types (corporate, wedding, festivals, private functions).
• Maintain a professional and friendly relationship with clients to foster long-term business.
• Prepare detailed proposals and quotations, including menu suggestions, service styles, and pricing structures.
• Negotiate pricing while maintaining profitability and service quality.
• Ensure timely follow-up on client enquiries and confirmations.

2. Menu Planning & Customization

• Work closely with chefs and culinary teams to design menus suited to various event themes and dietary preferences (vegetarian, Jain, vegan, gluten-free, etc.).
• Innovate and update menus regularly to reflect seasonal ingredients, culinary trends, and customer feedback.
• Coordinate food tastings for high‑profile or large‑scale events when required.
• Ensure menus are costed correctly and align with brand standards.

3. Event Coordination & Execution

• Plan and manage all aspects of event execution including food production, presentation, setup, service, and breakdown.
• Conduct site visits when necessary to assess layout, logistics, and venue suitability.
• Coordinate with vendors for additional needs such as décor, cutlery, rental equipment, floral arrangements, or AV support.
• Ensure all food safety, hygiene, and presentation standards are met on‑site.
• Supervise event setup including buffet lines, seating, signage, and guest flow.

4. Staffing & Team Leadership

• Hire, train, and onboard catering staff including waitstaff, event captains, kitchen helpers, and logistics crew.
• Prepare staffing rosters, assign roles, and manage shift scheduling based on event requirements.
• Conduct briefings before each event to ensure all staff are aligned on timing, menu, service flow, and guest expectations.
• Supervise staff during events and provide real‑time direction and problem‑solving.
• Monitor staff performance and maintain a positive, service‑oriented team culture.

5. Operations & Logistics

• Oversee procurement and maintenance of catering equipment, tableware, utensils, linens, and display materials.
• Maintain accurate inventory records and monitor usage to avoid overstocking or shortages.
• Ensure timely ordering and delivery of food items and materials required for events.
• Coordinate transport logistics, setup timelines, venue access requirements.

6. Marketing & Business Development

• Develop and implement marketing plans to promote catering services to individuals, corporations, and institutions.
• Collaborate with the marketing team to create brochures, social media content, and promotional campaigns.
• Build partnerships with event planners, wedding coordinators, and corporate offices.
• Attend trade shows, exhibitions, and networking events to increase brand visibility and generate leads.
• Monitor client feedback and online reviews to continually enhance offerings and service delivery.

7. Financial Management & Reporting

• Assist in the preparation of budgets and financial projections for the catering department.
• Track all catering‑related expenses including food cost, labour, logistics, and rental items.
• Prepare post‑event financial summaries and analyse profitability.
• Recommend pricing structures that balance value for customers and business profitability.
• Ensure timely invoicing and coordination with the finance team for payment collection.

8. Customer Relationship Management

• Act as the primary point of contact for catering clients from enquiry to post‑event follow‑up.
• Ensure prompt and professional communication at all stages of the sales and service process.
• Handle last‑minute requests, changes, or complaints with diplomacy and efficiency.
• Conduct client satisfaction surveys and maintain a database of repeat and high‑value customers.

9. Compliance & Quality Assurance

• Ensure all catering operations comply with local food safety, hygiene, and labour regulations.
• Maintain updated records of licences, health inspections, and certifications.
• Conduct periodic audits of kitchen and storage areas used for catering.
• Train staff in hygiene protocols and allergen awareness.

10. Innovation & Strategic Planning

• Stay updated on industry trends, guest expectations, and competitor offerings.
• Introduce innovative ideas such as themed buffets, live stations, eco‑friendly packaging, or digital ordering systems.
• Explore new revenue streams such as catering kits, delivery catering, or festive gift boxes.
• Collaborate with executive management to align catering goals with broader brand objectives.

Skills & Competencies Required

• Excellent communication skills (verbal and written)
• Customer‑first mindset with strong problem‑solving abilities
• Leadership & team management skills with experience supervising large teams
• Detail‑oriented with excellent organisational and multitasking capabilities
• Knowledge of food safety regulations and HACCP standards
• Strong negotiation and budgeting skills
• Ability to thrive under pressure and adapt to last‑minute changes
• Proficiency in Microsoft Office (Word, Excel, Outlook); familiarity with POS or event software is a plus

Preferred Qualifications & Experience

• Diploma or Degree in Hospitality, Event Management, or Business Administration
• Minimum 3–5 years’ experience in catering operations, F&B service, or event coordination
• Prior experience in high‑volume catering (e.g. weddings, corporate events) is highly desirable

Working Conditions

• Must be willing to work on weekends, public holidays, and evenings depending on event schedules
• On‑site supervision required for off‑premise events
• Physically fit to oversee event setup and coordinate staff over long hours