Head of Catering Operations

Responsibilities:

• Lead and supervise all catering operations across locations, ensuring timely and quality delivery.
• Translate the CEO’s strategic direction into actionable operational plans and performance targets.
• Oversee kitchen production, food quality control, logistics planning, and on-site service management.
• Coordinate closely with procurement, storekeeping, accounts, and quality control to ensure operational efficiency.
• Maintain strict adherence to food safety, hygiene, and health regulations.
• Manage and train operational teams (chefs, waiters, logistics, service supervisors, and support staff).
• Develop and enforce SOPs for catering setup, service, and post-event evaluation.
• Ensure cost efficiency by monitoring budgets, minimising wastage, and optimising resource use.
• Oversee client satisfaction through quality assurance, feedback tracking, and service refinement.
• Supervise event scheduling, manpower allocation, and equipment readiness.
• Support the R&D and menu teams in introducing innovative service and presentation ideas.
• Provide regular reports to management on operations performance, profitability, and improvement areas.

Requirements:

• Degree or diploma in Hospitality Management, Culinary Arts, or a related field.
• Minimum of 5–7 years’ experience in large-scale catering or hospitality operations, with at least 3 years in a leadership role.
• Proven experience in event catering, kitchen supervision, and client service excellence.
• Strong leadership, organizational, and communication skills.
• Ability to multitask, work under pressure, and manage multiple teams across locations.
• Demonstrated commitment to quality, discipline, and operational excellence.