Catering Services Manager

ADHIK ELITE EATS PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

ADHIK ELITE EATS PTE. LTD. is seeking an experienced F&B leader to drive restaurant operations, staff development, and profitability in Singapore. You will oversee kitchen and service teams, collaborate on menu strategy, manage costs, and ensure strict compliance with health and safety regulations.

The role requires strong leadership, multitasking, and a proactive approach to improve guest experiences and revenue, with flexibility for shift patterns and weekends.

Qualifications

• Minimum 8 years of experience in the Food & Beverage industry.
• Previous supervisory or management experience preferred.
• Strong interpersonal, communication, and team management skills.
• Ability to manage multiple priorities effectively in a fast-paced environment.
• Flexible and willing to work split shifts, weekends, and public holidays.
• Sound knowledge of food safety, hygiene, sanitation, and health regulations within F&B.
• Strong problem-solving and decision-making skills.

Responsibilities

• Recruit, train, schedule, and supervise front-of-house and kitchen staff.
• Establish clear performance expectations, provide mentorship and address employee concerns to foster a positive and productive work environment.
• Oversee daily Kitchen operations to ensure smooth service flow, exceptional food quality, and outstanding guest experiences.
• Assist in budget planning and financial oversight by monitoring expenses, controlling costs, and identifying opportunities to maximize profitability.
• Collaborate with chefs on menu planning, pricing strategies, and cost analysis to balance customer satisfaction with business objectives.
• Recommend adjustments to improve revenue and profitability.
• Monitor food preparation, inventory levels, and portion control to minimize waste while maintaining quality standards.
• Ensure compliance with all health, safety, sanitation, and liquor licensing regulations.
• Maintain high standards of cleanliness and atmosphere, support marketing campaigns and events to drive revenue.
• Demonstrate flexibility by supporting all areas of kitchen operations when needed and seeking efficiency improvements.

Skills

Leadership

Team management

Communication

Multitasking

Flexibility

Food safety

Regulatory compliance

Cost control

Menu planning

Profitability focus

Job description

Roles & Responsibilities

Team Leadership & Development

• Recruit, train, schedule, and supervise front-of-house and kitchen staff.
• Establish clear performance expectations, provide mentorship and address employee concerns to foster a positive and productive work environment.

Operational Management

• Oversee daily Kitchen operations to ensure smooth service flow, exceptional food quality, and outstanding guest experiences.

Financial Management

• Assist in budget planning and financial oversight by monitoring expenses, controlling costs, and identifying opportunities to maximize profitability.

Menu Development & Profitability

• Collaborate with chefs on menu planning, pricing strategies, and cost analysis to balance customer satisfaction with business objectives.
• Recommend adjustments to improve revenue and profitability.

Inventory & Cost Control

• Monitor food preparation, inventory levels, and portion control to minimize waste while maintaining quality standards.

Regulatory Compliance

• Ensure compliance with all health, safety, sanitation, and liquor licensing regulations.
• Maintain a safe and legally compliant operating environment for guests and employees.

Marketing & Business Development

• Support marketing campaigns, promotional activities, special events, and community engagement initiatives to increase brand awareness and drive revenue.
• Maintain high standards of cleanliness and atmosphere.

Cross-Functional Support

• Demonstrate flexibility by supporting all areas of kitchen operations when needed and continuously seeking opportunities to enhance efficiency, service quality, and customer satisfaction.

Job Requirements

• Minimum 8 years of experience in the Food & Beverage industry, with previous supervisory or management experience preferred.
• Strong leadership capabilities with excellent interpersonal, communication, and team management skills.
• Ability to manage multiple priorities effectively in a fast-paced and dynamic operating environment.
• Flexible and willing to work split shifts, weekends, and public holidays in accordance with business and operational requirements.
• Sound knowledge of food safety, hygiene, sanitation, and health regulations within the F&B industry.
• Strong problem-solving and decision-making skills, with the ability to respond effectively to operational challenges.