What Jobs are available for Catering Managers in Singapore?

We are looking for a versatile and well-organized catering manager to oversee our event catering services. As a catering manager, you will finalize sales contracts and ensure that catering order forms reflect customer requirements. Your duties will include planning menus, organizing venues and equipment, and hiring catering staff.

To be successful as a catering manager, you should possess extensive experience in event catering and delivering cost-effective services. Top-notch catering managers build good relationships with customers and exceed expectations.

• Determining customer requirements and proposing catering options.
• Negotiating prices and preparing meticulous catering order forms.
• Planning menus and overseeing venue, equipment, food, and service preparations.
• Hiring, training, and supervising catering staff, as well as scheduling employee shifts.
• Liaising with customers, sales staff, chefs, and specialized catering equipment providers.
• Overseeing seating arrangements, the serving of meals and beverages, and the clearing of tables.
• Monitoring the availability of catering stock and supplies and ordering replenishments.
• Tracking catering expenses and maintaining accurate records.
• Adhering to food and health industry regulations and standards.
• Researching catering trends and promoting competitive catering services.

• Accredited course in catering management, or similar.
• Bachelor's degree in hospitality and culinary arts or business management would be advantageous.
• 5-7 years of experience in catering management, or similar.
• Knowledge of electronic catering management systems, such as Better Cater and Caterease.
• Exceptional ability to deliver catering services within budget and on time.
• Experience in hiring, training, and overseeing catering staff.
• Ability to coordinate catering requirements with customers, chefs, and suppliers.
• The ability to apply industry knowledge to improve catering services.
• Advanced knowledge of best practices in catering management.
• Excellent interpersonal and communication skills.

Job Description:

• Event Planning : Coordinate and oversee the planning of catering events, including menu selection and client communication.
• Staff Management : Hire, train, and supervise catering staff, ensuring they deliver excellent customer service and adhere to health and safety regulations.
• Client Relations : maintain strong relationships with clients to understand their catering needs and preferences, providing expert advice on menu options and service styles.
• Budget Management : Prepare and manage budgets for catering events, ensuring profitability and cost-effectiveness
• Quality Control : Monitor food quality and presentation, ensuring compliance with health and safety standards and maintaining cleanliness in catering facilities.
• Inventory Management : Oversee inventory levels, order supplies as needed, and manage catering stock to ensure efficient operations.

Job Requirements:

• Education : A Master's / bachelor's degree
• Experience : A minimum of 3-5 years of experience in the same field
• Communication Skills : Excellent communication and interpersonal skills
• Food Safety Knowledge : Knowledge of food safety standards and regulations to ensure the safety and hygiene of the food served.

Job Description:

• Oversee daily catering operations including food preparation, delivery, and event coordination.
• Plan menus, manage staff schedules, and ensure food quality and hygiene standards are met.
• Handle client inquiries, quotations, and ensure timely service execution.
• Monitor costs, inventory, and improve service efficiency.

Requirements:

• Diploma or equivalent qualification in Hospitality, F&B Management, or related field.
• Minimum 3 years of experience in catering or F&B operations.
• Strong leadership, communication, and organizational skills.
• Knowledge of food safety and hygiene regulations preferred.

We are looking for a dynamic and experienced
Catering Services Manager
to oversee and coordinate all aspects of our catering operations. The successful candidate will lead a team in delivering high-quality food and service for events, corporate functions, and daily meal catering. The manager will be responsible for client satisfaction, operational efficiency, cost control, and regulatory compliance.
Key Responsibilities:
Plan, organize, and supervise the day-to-day catering operations including menu planning, event coordination, and service delivery.
Lead, train, and manage catering staff including chefs, service crew, delivery personnel, and logistics coordinators.
Maintain excellent customer relations by understanding client requirements and ensuring service excellence.
Monitor food preparation, quality control, portion standards, and presentation in accordance with company and NEA/SFA standards.
Develop and implement SOPs for catering processes including hygiene, food safety, and event execution.
Coordinate with suppliers, vendors, and internal departments to ensure timely and cost-effective procurement and logistics.
Manage catering budgets, pricing strategies, and inventory control to optimize profitability.
Oversee event setups, on-site catering logistics, and post-event service reviews.
Handle client feedback and resolve complaints professionally and efficiently.
Ensure compliance with all relevant government regulations including food hygiene, labor laws, and safety requirements.
Requirements:
Diploma/Degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
Minimum 3–5 years of experience in catering management or hospitality operations.
Strong leadership, organizational, and customer service skills.
Proficiency in operations planning, cost control, and staff management.
Familiarity with HACCP, NEA, and SFA food safety requirements.
Ability to manage multiple events and clients in a fast-paced environment.
Excellent communication and interpersonal skills.
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The Food Service Manager is responsible for managing and coordinating all food and beverage operations to ensure quality, efficiency, and excellent customer service. The role involves supervising staff, overseeing kitchen and service performance, ensuring compliance with food safety regulations, and driving profitability through effective planning and management.

• Oversee daily food service operations including kitchen, bar, and dining areas.
• Ensure high standards of food quality, hygiene, and customer service are consistently maintained.
• Manage and train staff in food preparation, service, hygiene, and safety procedures.
• Plan menus in coordination with chefs and monitor portion control and food presentation.
• Ensure compliance with SFA , NEA , and liquor licensing regulations.
• Manage inventory, food costs, and procurement of supplies.
• Handle customer feedback, resolve issues, and maintain a high level of guest satisfaction.
• Monitor financial performance, control operating costs, and prepare management reports.
• Coordinate with suppliers, vendors, and contractors for maintenance and supplies.
• Plan and execute promotional activities and seasonal menu launches.
• Supervise equipment maintenance and ensure safety compliance within all food service areas.

• Diploma or Degree in Food & Beverage Management, Hospitality, or Business Administration.
• Minimum 3–5 years of managerial experience in food service, restaurant, or hospitality operations.
• In-depth knowledge of food safety, hygiene, and sanitation standards.
• Excellent leadership, communication, and organizational skills.
• Strong financial acumen with experience in cost control and budgeting.
• Proficient in Microsoft Office , POS systems , and basic inventory software.
• WSQ Food Hygiene Certificate is mandatory.
• Familiar with SFA and Liquor Licence regulations in Singapore.
• Class 3 Driving Licence (advantage).

We are committed to delivering exceptional customer experiences every day.

• Ensure food preparation meets quality and presentation requirements.
• Execute proper opening and closing procedures.
• Conduct shift-level checks of food temperatures, labelling, and storage practices.
• Implement food safety protocols in line with SFA regulations and company standards.
• Maintain a clean, safe, and sanitary kitchen environment.
• Uphold proper use, cleaning, and maintenance of kitchen equipment.
• Receive and store inventory according to guidelines.
• Lead the team during service, coordinating prep, cooking, and handoffs.
• Troubleshoot minor issues with equipment or procedures.
• Track prep levels during shifts to ensure sufficient food without over-prepping.
• Minimize waste by coaching proper portioning and storage practices.
• Report shortages or inconsistencies in supplies to the supervisor.
• Conduct regular inspections of cleanliness, sanitation, and equipment functionality.

Required Attributes:

• Execution-focused leadership
• Strong kitchen knowledge
• Organized and responsive
• Team player and coach
• Resilient under pressure

We are seeking an accomplished leader to oversee the service of our restaurant. As a key member of our team, you will handle customer complaints and feedback to ensure satisfaction and continuous improvement in food products and services.

• Key Responsibilities:
• Maintain operating systems efficiently.
• Ensure high standards of food quality and hygiene.
• Coordinate seating for guests warmly and professionally.
• Recognize regular customers and highlight their preferences to the Chef.
• Document and report food-related complaints accurately.
• Perform miscellaneous duties as assigned by management.

The ideal candidate will have strong leadership skills and extensive experience in managing restaurant operations.

Beyond the daily demands of the role, this position offers opportunities for growth and professional development within our organization.

We strive to create a positive and supportive work environment that encourages collaboration and teamwork among staff members.

In return for your hard work and dedication, we offer competitive compensation packages and a range of benefits to support your well-being and success.

Job Summary:

The Director of Food and Beverage Operations is responsible for overseeing the daily operations of the department, driving revenue growth, and maintaining high-quality standards in food, beverage, and service.

Key Responsibilities:

• Develop and execute a comprehensive business plan to drive revenue growth and improve profitability.
• Lead a team of managers to forecast sales, covers, and payroll costs, ensuring accurate financial planning and control.
• Assign responsibilities and tasks to supervisors based on their suitability and expertise.
• Maintain consistency in quality, cleanliness, and hygiene across all F&B operations, adhering to government regulations and internal policies.
• Implement data-driven actions to optimize profitability and drive revenue growth through strategic marketing initiatives and business development opportunities.
• Cultivate a guest-first culture, ensuring personalized, high-quality service across all F&B campaigns and promotions.
• Monitor and ensure guest satisfaction, driving continuous improvement through timely service recovery and innovation.

Requirements:

• Proven experience in food and beverage management, with a track record of success in driving revenue growth and improving profitability.
• Strong leadership and communication skills, with the ability to motivate and inspire a team.
• Excellent analytical and problem-solving skills, with the ability to interpret financial data and make informed decisions.
• Ability to work effectively in a fast-paced environment, with multiple priorities and deadlines.
• High school diploma or equivalent required; bachelor's degree in hospitality, business, or related field preferred.

Benefits:

• Competitive salary and benefits package.
• Ongoing training and development opportunities.
• Promotional opportunities within the company.
• Recognition and rewards for outstanding performance.