Job Description

The Operation Executive (Catering) is responsible for overseeing the day-to-day operations of catering events and services. This includes planning, coordination, logistics, manpower allocation, and ensuring smooth execution of catering functions. The role requires strong organizational, communication, and problem-solving skills to ensure customer satisfaction and operational efficiency.

Key Duties and Responsibilities:

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1. Event & Catering Operations

Coordinate and manage all catering setups for weddings, corporate events, and private functions. Ensure timely preparation and delivery of food, equipment, and materials to event venues. Supervise setup and teardown of catering events, ensuring high standards of presentation and cleanliness. Liaise with kitchen staff, suppliers, and event coordinators to ensure smooth flow of operations. Conduct site visits before events to assess logistics requirements.
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2. Staff & Manpower Management

Plan and allocate manpower for each catering event. Brief service crew and part-timers on event requirements, setup plans, and service standards. Oversee on-site staff performance and ensure professional service throughout events. Provide training and guidance to new or junior staff.
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3. Inventory & Logistics Control

Monitor and manage catering equipment, utensils, uniforms, and transport vehicles. Ensure proper maintenance, storage, and tracking of equipment after each event. Coordinate delivery schedules with drivers and logistics team. Maintain inventory records and report shortages or damages promptly.
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4. Client Coordination & Support

Support sales and event teams in understanding client requirements and translating them into operational plans. Attend client meetings or site recce when necessary. Handle on-site client requests and resolve issues efficiently during events. Ensure all operations meet the company's quality and safety standards.
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5. Administration & Reporting

Prepare event operation reports and feedback summaries. Assist in cost control and budgeting for catering operations. Work closely with management to improve processes and operational efficiency. Ensure compliance with food safety, hygiene, and health regulations.

Requirements:

Minimum 1-2 years of experience in catering or event operations. Strong leadership and team coordination skills. Excellent communication and problem-solving abilities. Able to work weekends, public holidays, and flexible hours based on event schedules. * Possess Class 3/3A driving license (an advantage).