CATERING SERVICES MANAGER

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 52,000 - 78,000; Full time

Job summary

RMR International Private Limited is seeking a Catering Services Manager to oversee all catering operations within the restaurant, including event planning, client coordination, food service delivery, and staff supervision. The role focuses on ensuring smooth execution of catering orders and maintaining high service quality.

You will lead planning for events, coordinate with kitchen and delivery teams, manage inventories and costs, and ensure compliance with food safety standards while

Qualifications

• Diploma/Degree in Hospitality, Food & Beverage, or related field (preferred).
• 3–5 years of catering or restaurant management experience.
• Strong communication and customer-handling skills.
• Ability to manage multiple events under pressure.
• Leadership and team management abilities.
• Knowledge of menu planning, costing, and food safety standards.

Responsibilities

• Plan, organize, and manage catering services for events, corporate orders, and functions.
• Coordinate with kitchen staff to ensure timely preparation and delivery of food items.
• Monitor equipment, supplies, and service quality for catering.
• Communicate with clients to understand event requirements, quotes, and budgets.
• Schedule and supervise catering staff and train on standards.
• Oversee logistics, event layouts, and service flow for on-site and off-site events.
• Prepare catering reports and manage inventory, procurement, and costs.
• Ensure compliance with food safety regulations and SOPs.

Skills

Catering management

Client coordination

Staff supervision

Event logistics

Food safety awareness

Education

Diploma/Degree in Hospitality, Food & Beverage, or related field

Job description

Position Overview

The Catering Services Manager oversees all catering operations within the restaurant, including event planning, customer coordination, food service delivery, and overall service quality. The role ensures smooth execution of catering orders, maintains customer satisfaction, and manages staff involved in catering functions.

Key Responsibilities

1. 1. Catering Operations Management
   • Plan, organize, and manage catering services for events, corporate orders, and special functions.
   • Coordinate with kitchen staff to ensure timely preparation and delivery of food items.
   • Ensure all catering equipment and supplies are available and ready for use.
   • Monitor food quality, presentation, and consistency.
2. 2. Client Coordination
   • Communicate with clients to understand event requirements, menu preferences, and budget.
   • Prepare catering quotations and proposals.
   • Manage bookings, order confirmations, event schedules, and client follow-ups.
   • Ensure exceptional customer service and handle client feedback promptly.
3. 3. Staff Supervision
   • Schedule and supervise catering staff (servers, helpers, delivery crew).
   • Train staff on service standards, hygiene, and safety protocols.
   • Monitor staff performance during events and daily catering operations.
4. 4. Logistics & Event Execution
   • Plan event layouts, buffet setups, and service flow.
   • Oversee delivery, setup, service, and clearance for on-site and off-site events.
   • Ensure all events comply with food safety and hygiene regulations.
5. 5. Administration & Reporting
   • Prepare daily/weekly catering reports.
   • Manage catering inventory, procurement, and cost control.
   • Coordinate with suppliers for timely supply of materials.
   • Support budgeting and revenue projection for catering services.
6. 6. Compliance & Standards
   • Ensure adherence to restaurant SOPs, MOM/NEA regulations, and food safety guidelines.
   • Maintain high standards of cleanliness and service excellence.

Required Skills & Qualifications

• Diploma/Degree in Hospitality, Food & Beverage, or related field (preferred).
• 3-5 years of experience in catering or restaurant management.
• Strong communication and customer-handling skills.
• Ability to manage multiple events under pressure.
• Leadership and team management abilities.
• Good knowledge of menu planning, costing, and food safety standards.

Key Personal Attributes

• Customer-oriented mindset
• Problem-solving skills
• Attention to detail
• Flexibility and adaptability
• Strong organizational skills