Job Description

. Must have experience in banqueting, buffet, bar and cocktail station set-up. . Must be able to work weekends, flexible working hours. A driving license is an advant . Must have experience in banqueting, buffet, bar and cocktail station set-up. . Must be able to work weekends, flexible working hours. A driving license is an advantage but not a must. . Work in partnership with the Group Chef of Catering and Events and associated operational personnel for FOH, BOH, PTs and Marketing. . Undertaking of site space allocation at client venues, infrastructure, utilities, and equipment layout. (In conjunction with the Admin. Catering & Events Manager, Group Chef of Catering and Events and his operational team as needed). . Outgoing tactful personality, customer focused, strong communication (English) and leadership skills. Train and guide staff in different catering/event locations. . Excellent service and execution knowledge ensuring success and client satisfaction. . Able to take care of equipment and maintenance/replacement. Transport, time management and manpower planning needs. . Develop a fundamental understanding of all products on offer and identify/ recommend opportunities to enhance client experience through improved operational delivery. Focus on both business growth and client retention. . Uphold SFA standards on hygiene and food handling is always met. Ensure equipment and venues are cleaned prior to handover. . Develop all necessary operational phase collateral such as equipment checklists, policies and procedures for FT and PT staff. . Assist in developing marketing strategies and achieve performance targets . Producing an accurate summary of total pax, sales and other cost. Liaise with all respective department heads for accuracy and accounting. . Provide event feedback to your respective superiors' follow-up and handling. Requirements . Minimum 3-years of work experience as a Catering Manager, Assistant Restaurant Manager, Manager or similar role. Proven track record. . Excellent organisational and time-management skills. . Hands-on experience with creating menus and deliveries. . Understanding of food hygiene. Must hold a valid SFC. . Excellent customer service attitude.