Culinary Events Manager

sodexo singapore pte. ltd.; Singapore; On-site; SGD 85,000 - 120,000; Full time

Job summary

Sodexo Singapore Pte. Ltd. is seeking a Culinary Events Manager responsible for end-to-end planning and execution of culinary events, from concept through on-site delivery.

You will coordinate menus, logistics, and teams to ensure exceptional food and service experiences for corporate events, meetings, and celebrations. The role requires 6–10 years in high-volume catering or hotel banquet, strong planning skills, and excellent stakeholder management.

Qualifications

• Diploma or Degree in Hospitality, Culinary Arts, Food & Beverage Management, Events Management or a related field.
• 6-10 years of experience in high-volume catering operations, large-scale luxury festivals, or hotel banquet.
• Strong understanding of food and beverage operations and event execution.
• Experience coordinating menus, event logistics, manpower and vendors.
• Strong planning and organisational skills with the ability to manage multiple events and priorities.
• Good communication and stakeholder-management skills.
• Able to work in a fast-paced environment and respond quickly to last-minute changes.
• Occasional travel required.

Responsibilities

• Manage the end-to-end planning and execution of culinary events, meetings, activations and special functions.
• Understand event requirements including concept, guest profile, headcount, venue, timing, service format and dietary requirements.
• Develop detailed event plans covering timelines, setup, manpower, equipment, food preparation and service requirements.
• Coordinate with internal teams, vendors and stakeholders to ensure all event requirements are delivered on time.
• Conduct site checks and oversee event setup, ensuring the venue and food service areas are ready before the event.
• Provide on-site coordination and troubleshoot operational issues during events.
• Work closely with chefs and culinary teams to develop menus appropriate for the event concept, audience, budget and operational requirements.
• Coordinate menu tastings and incorporate feedback into the final menu.
• Ensure dietary requirements, food allergies and special requests are properly communicated and managed.
• Balance menu creativity with cost, production capacity, service requirements and guest experience.
• Coordinate food quantities and production requirements based on expected attendance.
• Plan manpower requirements and coordinate deployment of culinary and service teams for events.
• Ensure required equipment, tableware, serving ware and other event materials are available and properly set up.
• Coordinate event logistics including delivery schedules, food preparation timelines, setup and teardown.
• Work closely with operations teams to minimise disruption to regular food-service operations.
• Ensure compliance with food safety, hygiene, workplace safety and operational standards.
• Prepare event cost estimates and manage events within approved budgets.
• Monitor food, labour, equipment and vendor costs.
• Identify opportunities to improve cost efficiency while maintaining event quality.
• Track event expenditure and support post-event cost reconciliation where required.
• Serve as a key point of contact for culinary event requirements.
• Work closely with clients and internal stakeholders to understand expectations and provide suitable event solutions.
• Communicate event plans, changes and requirements clearly across all involved teams.
• Conduct post-event reviews and gather feedback to improve future events.

Skills

Planning & organisational skills

Communication skills

Stakeholder management

Education

Diploma or Degree in Hospitality, Culinary Arts, F&B Management, Events Management or related field

Job description

1. Role Purpose & Summary

The Culinary Events Manager is responsible for the end-to-end planning and execution of culinary events, ensuring each event is well coordinated, operationally feasible, and delivered to a high standard.

The role works closely with culinary, operations, service and client teams to translate event requirements into an effective food and beverage experience, from menu planning and resource coordination through to event setup and on-site execution.

2. Key Responsibilities & Accountabilities

Event Planning & Coordination

• Manage the end-to-end planning and execution of culinary events, meetings, activations and special functions.
• Understand event requirements including event concept, guest profile, headcount, venue, timing, service format and dietary requirements.
• Develop detailed event plans covering timelines, setup, manpower, equipment, food preparation and service requirements.
• Coordinate with internal teams, vendors and other stakeholders to ensure all event requirements are delivered on time.
• Conduct site checks and oversee event setup, ensuring the venue and food service areas are ready before the event.
• Provide on-site coordination and troubleshoot operational issues during events.

Menu Planning & Culinary Coordination

• Work closely with chefs and culinary teams to develop menus appropriate for the event concept, audience, budget and operational requirements.
• Coordinate menu tastings where required and incorporate feedback into the final menu.
• Ensure dietary requirements, food allergies and special requests are properly communicated and managed.
• Balance menu creativity with food cost, production capacity, service requirements and guest experience.
• Coordinate food quantities and production requirements based on expected attendance.

Operations & Logistics

• Plan manpower requirements and coordinate deployment of culinary and service teams for events.
• Ensure required equipment, tableware, serving ware and other event materials are available and properly set up.
• Coordinate event logistics including delivery schedules, food preparation timelines, setup and teardown.
• Work closely with operations teams to minimise disruption to regular food-service operations.
• Ensure compliance with food safety, hygiene, workplace safety and operational standards.

Financial & Resource Management

• Prepare event cost estimates and manage events within approved budgets.
• Monitor food, labour, equipment and vendor costs.
• Identify opportunities to improve cost efficiency while maintaining event quality.
• Track event expenditure and support post-event cost reconciliation where required.

Stakeholder & Client Management

• Serve as a key point of contact for culinary event requirements.
• Work closely with clients and internal stakeholders to understand expectations and provide suitable event solutions.
• Communicate event plans, changes and requirements clearly across all involved teams.
• Conduct post-event reviews and gather feedback to improve future events.

3. Qualifications & Experience

Requirements

• Diploma or Degree in Hospitality, Culinary Arts, Food & Beverage Management, Events Management or a related field.
• 6 - 10 years of experience in high-volume catering operations, large scale luxury festivals, or hotel banquet.
• Strong understanding of food and beverage operations and event execution.
• Experience coordinating menus, event logistics, manpower and vendors.
• Strong planning and organisational skills with the ability to manage multiple events and priorities.
• Good communication and stakeholder-management skills.
• Able to work in a fast-paced environment and respond quickly to last-minute changes.
• Comfortable working flexible hours where required for events.
• Occasional travel required