Deputy Head/Head, Catering & Hospitality

THE ROLE

Report to: Group Head, Place Management.

This role manages overall culinary channels for Concession, Catering (event-day/non-event day), Hospitality, Festival and Vending operations and sales. To ensure compliance to best practices, regulatory and consistency in service standards toward exceeding guest expectations. The objective is to ensure efficient day-to-day event catering execution and alignment with Standard Operating Procedures, manage costs and meet revenue targets.

Catering Operations:

• Develop business strategy and model to meet cost and revenue targets, including meeting customer’s expectation and experience.
• Develop method and direct process, standard operating procedure, administration for operational efficiency.
• Develop, review, and refine catering strategy to ensure that the operating model is nimble to changing business condition and environment.
• Lead catering budget, forecasting (COS, COGS and net margin) for effective revenue (yield) and cost management. Compliant to legal, procurement, regulatory and financial processes for governance.
• Adhere to food hygiene and safety best practices and alignment with required government agency licenses and guidelines.
• Drive guest feedback to assess guest satisfaction in different areas and promote proactive improvement.
• Effective management of vendors and service providers.

Communication & Coordination:

• Initiate positive interpersonal relationship and communication with all internal and external stakeholders to ensure clear direction and understanding of the desired total experience and foster team spirit.
• Proactively engage with client (hirer, organizer, partners, F&B operators, sponsors) to build positive relationships for continuity.

Catering Sales (Proactive / Reactive):

• Overall P&L responsibility for culinary business.
• Ensure teams inference to daily sales process, strategy, to offer client the best suited menu, beverage, audio visual and related one stop services.

Development, Innovation:

• Proactively identify and recommend changes in overall functioning of the department that will impact efficiency

REQUIREMENTS

Degree in related field such as hotel and resort, tourism and hospitality management (THM), culinary management or event management
12 years’ operations and sales hybrid experience in F&B catering and marque events (MICE and / or F&B centric). International stadium F&B experience will be an added advantage.
Food hygiene and safety and related F&B product and service certification.
Strong leadership and interpersonal skills with strength in team dynamics.
Sound knowledge of diverse catering methods, processes, F&B products, trend, in-depth knowledge of food and beverage products and catering financial management.
Hands-on operational approach, multi tasked and team-results oriented.

Your profile will not be disclosed to any client without your permission. We regret that only shortlisted candidates will be notified.