Operations and Catering Manager

Confidential Company

We are hiring an experienced Operations & Catering Manager to lead daily food & beverage operations across multiple outlets, including catering services. This role is perfect for someone with a strong background in hospitality operations, team leadership, and event execution, who thrives in a fast-paced and quality-driven environment.

You will be responsible for ensuring operational excellence, food quality, customer satisfaction, and compliance with all hygiene and safety protocols while overseeing both front-of-house (FOH) and back-of-house (BOH) teams.

Key Responsibilities:

1. Team Leadership:

• Recruit, train, and develop FOH and BOH staff.
• Prepare rosters, conduct performance reviews, and provide coaching.
• Foster a culture of motivation, teamwork, and accountability.

2. Operational Management:

• Oversee all day-to-day outlet operations.
• Ensure HACCP and food safety standards are met.
• Manage inventory, vendor coordination, and cost control.
• Conduct operational checklists and monitor compliance.
• Monitor and improve P&L performance.

3. Food Quality & Hygiene:

• Monitor quality from supply to service.
• Enforce cleanliness and hygiene protocols.
• Coordinate with Central Kitchen for production and supply.

4. Guest & Client Relations:

• Ensure high levels of customer satisfaction.
• Handle guest feedback and implement solutions.
• Work closely with marketing on campaigns and promotions.

5. Catering & Events:

• Plan and execute catering operations and events.
• Liaise with clients, handle logistics, and manage on-site teams.
• Ensure smooth execution from kitchen to venue.

6. Reporting & Systems:

• Track operations using software and reporting tools.
• Submit reports on budgets, performance, and procurement.
• Recommend improvements to streamline operations.

Candidate Requirements:

• Minimum 5+ years experience in a similar role overseeing multi-outlet or catering operations.
• Strong leadership and communication skills.
• In-depth understanding of HACCP, food safety, and quality control.
• Financial acumen including P&L and budget management.
• Experience handling staffing, vendor negotiation, and team training.
• Proficiency in using operational systems or catering software.
• Ability to work flexible hours, including weekends and events.