923 Catering Managers jobs in Singapore

Responsibilities

· Responsible for preparation, planning and packing for the catering equipment and inventory required for various types of catering event.

· Ensure timely delivery of all buffets and/or catering equipment require by event.

· Liaise with customers on catering setup preferences.

· Manage the set-up, venue decoration, tear down and collection for event.

· Oversee the setup and inventory at the catering event.

· Collect payments from customers on orders that are cash/cheque-on-delivery.

Requirements

· Possess Singapore Class 3 driving license with good driving skills.

· Self-motivated and driven individual with positive attitude.

· Excellent leadership, interpersonal and communication skills.

· Able to work in a fast-paced environment.

· Able to work under pressure and a good team player.

· Able to work independently and yet adhere to the strict timelines.

· Must be punctual, responsible, willing to learn and meticulous.

· Flexible and adaptable to changes.

· Willing to work staggered hours, evenings, weekends, and public holidays.

· Must be physically fit and healthy.

As a Food Service Operations Manager, you will oversee the entire catering process to deliver exceptional dining experiences and satisfy clients.

This position requires effective management of staff, operations, and financial performance while maintaining high standards for food safety and quality. You will be responsible for planning, executing, and managing catering events from start to finish.

• Event Management: Coordinate logistics, including menu planning, staffing, and event setup, to ensure seamless execution.
• Staff Supervision: Train and supervise catering staff to maintain proper procedures and provide top-notch service.
• Financial Oversight: Manage budgeting, cost control, and revenue growth related to the catering services.
• Quality Assurance: Ensure food is prepared and served according to rigorous safety and hygiene standards, meeting client expectations.
• Customer Relations: Handle customer interactions, address concerns, and strive for exceptional service.

Job Overview:

The Catering Operations Manager plays a pivotal role in ensuring the seamless execution of catering services within our institution. This dynamic position involves strategic planning, tender preparation, daily operational management, customer service, and financial oversight to deliver efficient and effective catering services that meet institutional standards and client expectations.

Key Responsibilities:

1. Tender Preparation: Prepare comprehensive tenders including company information, product/menu offerings, onsite services, pricing structures, and contract terms.
2. Site Setup and Operations: Oversee site takeover for events, including layout and equipment planning, facilities management, hygiene standards, storage, and waste disposal.
3. Customer Service: Collaborate with clients to propose, finalize, and potentially revise menus according to their preferences and dietary requirements.
4. Financial Management: Control material costs, monitor operating expenses, manage inventory levels, and optimize manpower and rental resources.

• Proven experience as a Catering Manager or relevant role in a similar institutional environment.
• Excellent communication and interpersonal skills, along with strong organizational abilities and a robust network.
• Strong negotiation and presentation skills.
• Able to work well under pressure in a fast-paced environment.
• This role may require flexible hours, including evenings, weekends, and holidays, depending on catering schedules and events.

A Catering Operations Manager oversees the entire catering operation, guaranteeing exceptional food service and customer satisfaction. They are responsible for managing staff, operations, and financial performance while ensuring compliance with food safety and hygiene standards.

Main Responsibilities:

• Event Planning and Execution: This involves working on the logistics of catering events, including menu planning, staffing, and event setup to ensure seamless execution.
• Staff Management: Supervise and train catering staff to adhere to proper procedures and maintain high levels of service.
• Financial Management: Involved in budgeting, cost control, and revenue management related to catering services.
• Quality and Safety Assurance: Ensure food is prepared and served according to safety and hygiene standards, meeting client expectations.
• Customer Service: Manage customer interactions, address any issues or concerns, and strive to provide exceptional service.

Key Qualifications:

• Proven experience in catering operations management.
• Excellent leadership and staff management skills.
• Strong financial management and analytical skills.
• Ability to work in a fast-paced environment and meet deadlines.
• High level of integrity and professionalism.

Benefits:

• Opportunity to work in a dynamic and growing industry.
• Competitive salary and benefits package.
• Professional development opportunities.

We are seeking a highly organized and experienced Food Service Manager to oversee the daily operations of our food service department. The ideal candidate will ensure efficient service, high food quality standards, compliance with health and safety regulations, and a positive customer experience. You will be responsible for managing staff, inventory, budgets, and vendor relationships.

• Supervise all food service operations including kitchen, dining areas, and catering (if applicable).
• Hire, train, and schedule food service staff; provide leadership and performance evaluations.
• Ensure compliance with food safety, sanitation, and health regulations (e.g., HACCP, FDA, local codes).
• Monitor food quality, presentation, and portion control.
• Manage inventory, purchasing, and vendor contracts to control costs and prevent shortages.
• Develop menus in collaboration with chefs or dietitians.
• Handle customer feedback and resolve service issues promptly.
• Monitor budgets, forecast food and labor costs, and implement cost-control measures.
• Maintain cleanliness and upkeep of facilities and equipment.
• Prepare reports on sales, labor, and food costs as needed.

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field (preferred).
• Minimum of 3–5 years of experience in food service management.
• Strong knowledge of food safety regulations and quality control standards.
• Excellent leadership, communication, and customer service skills.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Proficiency in food service management software and Microsoft Office Suite.
• ServSafe or equivalent food safety certification (required or willingness to obtain).

Job Overview

• Plan and execute the delivery, set-up and collection of food items.
• Coordinate the distribution of catering equipment and supplies.
• Manage cash-on-delivery transactions and maintain accurate financial records.
• Maintain a clean and hygienic environment for the assigned catering vehicle.
• Oversee the inventory levels and condition of catering equipment to ensure optimal performance.

Key Requirements

• A secondary school education is required.
• Possession of a class 3 or 4 driving license with a spotless driving record.
• Demonstrate excellent customer service skills and a pleasant demeanor.
• Availability to work on weekends and public holidays is necessary.
• The job involves lifting and handling equipment.

Additional Responsibilities

The ideal candidate will be flexible, proactive, and able to work effectively in a team environment. They must be able to adapt to changing circumstances and priorities. A strong understanding of food safety and hygiene practices is essential. Regular attendance and punctuality are expected. The ability to communicate clearly and effectively with colleagues and clients is crucial.

The Restaurant Operations Expert plays a pivotal role in overseeing the efficient operation and profitability of the restaurant. Key responsibilities include driving employee management and performance, inspiring and motivating team members, and working collaboratively as part of a cohesive unit.

This key position is accountable for achieving exceptional sales results and maintaining high standards of customer service, food quality, and cleanliness. The ideal candidate will be able to lead a team in a fast-paced and demanding environment.

• Drive daily operations effectiveness and efficiency by ensuring cleanliness of the restaurant, accurate food order taking, and excellent customer service.
• Proactively communicate with employees on KPIs related to sales, service, and food quality to foster a culture of excellence.
• Maintain a close and professional working relationship with the kitchen at all times.
• Ensure compliance with licensing, hygiene, and health and safety legislation/guidelines.
• Manage budgets and stock levels of food and other related utensils and cutleries.
• Handle customers' compliments and complaints promptly.
• Deliver and present manpower and sales reports.
• Suggest and recommend improvements to the running of the restaurant.

• Preferably with Degree/Diploma in Hospitality-related studies or with WSQ Certificate in F&B Operations/F&B Supervision/F&B Management.
• Possession of a passion for excellent customer service.
• Able to lead a team in a fast-paced and demanding environment.
• Possess good business acumen, results-driven, and highly organised.
• Excellent interpersonal and communication skills.

We are seeking a highly motivated and organized individual to fill the position of Restaurant Manager. This role involves overseeing the daily operations of our restaurant, ensuring high-quality service, and maintaining a clean and safe environment for customers and staff.

• Manage restaurant staff, including hiring, training, and supervising employees.
• Develop and implement strategies to improve customer satisfaction and increase sales.
• Maintain a clean and safe environment by adhering to health and safety regulations.
• Control costs and manage inventory levels to ensure profitability.
• Collaborate with suppliers to source high-quality ingredients and products.

• Degree in Hospitality or related field.
• Minimum 2 years' experience in a management role within the hospitality industry.
• Excellent communication and interpersonal skills.
• Ability to work well under pressure and meet deadlines.
• Strong knowledge of food safety and hygiene practices.

• A competitive salary package.
• Ongoing training and development opportunities.
• A supportive and collaborative work environment.
• The opportunity to work with a dynamic team and contribute to the success of our business.

We are a leading provider of hospitality services, committed to delivering exceptional customer experiences. Our team is passionate about providing high-quality food and beverages, while maintaining a clean and safe environment.