Operations Executive (Institutional Catering)

Jobstreet SG; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A catering company is looking for an Operations Executive in Singapore. This full-time role involves managing operations at a school outlet, ensuring quality standards, leading a part-time team, and maintaining relationships with school stakeholders. Ideal candidates will have a background in hospitality management, strong leadership and communication skills, and experience in food service operations.

Qualifications

• Proven work experience as an Assistant Manager or similar role in the hospitality industry.
• Familiarity with food sanitation laws.
• Previous experience in managing cafeteria or food service operations is advantageous.

Responsibilities

• Act as the liaison between the school and the catering team.
• Ensure adherence to quality standards and health and safety regulations.
• Supervise and coordinate two part-time staff.

Skills

Organizational skills

Leadership skills

Communication skills

Interpersonal skills

Conflict resolution

Education

Certificate / Diploma in Hospitality Management

Postgraduate degree (MBA or Master's in Operations Management)

Tools

Catering and banquet management software

Job description

Operations Executive (Institutional Catering)

The Operation Executive will be the primary point of contact for all operations at the assigned school outlet. This role ensures smooth day-to-day functioning, manages relationships with school stakeholders, and oversees meal service for students and teachers. As the only full-time staff on-site, the Supervisor will lead two part-time team members and take ownership of all operational tasks, including inventory and revenue management.

Job Responsibilities

• Ensure adherence to quality standards and health and safety regulations (Prepare 7 in 1 File for all SFA/NEA Inspection)
• Health and Safety Compliance, ensure compliance with all health and safety regulations and standards
• School Relationship Management: Act as the liaison between the school and the catering team; maintain positive relationships with school administrators and teachers.
• Ensure customer satisfaction by offering excellent customer service.
• Operational Oversight: Ensure timely meal preparation and collection for students and staff; manage daily opening and closing procedures.
• Team Leadership: Supervise and coordinate two part-time staff; assign tasks and monitor performance.
• Inventory & Ordering: Manage stock levels, place orders, and ensure accurate inventory records.
• Revenue & Reporting: Track daily sales and revenue; generate operational reports; monitor wastage and implement cost-control measures.
• Compliance & Hygiene: Ensure adherence to food safety and hygiene standards at all times.
• Customer Service: Address customer complaints or issues promptly and professionally.
• Ad Hoc Duties: Perform any additional tasks as assigned by the manager.

Job Requirements

• Certificate / Diploma in Hospitality Management or Culinary Schooling is a plus.
• Postgraduate degree, such as an MBA or a Master's in Operations Management.
• Proven work experience as an Assistant Manager or similar role in the hospitality industry.
• Excellent organizational and leadership skills.
• Familiarity with catering and banquet management software
• Outstanding communication and interpersonal skills
• Ability to handle and resolve conflicts efficiently.
• Knowledge of food sanitation laws
• Previous experience in managing cafeteria or food service operations is often required.
• Certifications in food safety and management (e.g., Food Safety Certification, HACCP) are advantageous.