The Operations Manager for Food & Beverage (F&B) with catering experience is responsible for overseeing and managing all operational aspects of food and beverage services, with a special focus on catering operations. This includes planning, coordinating, and executing large-scale events while ensuring operational excellence, quality control, and exceptional customer service. The role requires strategic leadership, problem-solving, and the ability to manage a diverse team while delivering successful catering services.
Key Responsibilities:
Catering Operations Management:
Oversee all catering operations, from initial planning and menu design to execution of events and delivery.
Work closely with clients to understand their needs, providing tailored catering solutions and ensuring customer satisfaction.
Manage the logistics of catering events, including staffing, transportation, equipment, and supplies.
Ensure timely and smooth execution of events, including monitoring quality control, food presentation, and service.
Staff Management & Training:
Lead and manage a team of catering staff, ensuring they are well-trained, motivated, and focused on providing exceptional service.
Develop and implement training programs for catering staff on service standards, food safety, and event execution.
Manage the recruitment, onboarding, and retention of staff for catering operations to meet event demands.
Budgeting & Financial Oversight:
Oversee catering budgets for individual events, ensuring profitability while maintaining high-quality standards.
Manage the procurement of supplies and inventory specific to catering services, maintaining cost control while meeting customer needs.
Analyze financial performance and implement strategies to improve cost efficiency and profitability in catering operations.
Event Planning & Coordination:
Collaborate with clients to plan event details such as menu selection, dietary restrictions, and special requests.
Work closely with vendors, event planners, and other stakeholders to coordinate seamless execution of events.
Ensure the highest level of food and service quality during all catered events, meeting both client expectations and company standards.
Quality Control & Compliance:
Ensure that all catering operations meet food safety and hygiene standards, including proper storage, handling, and transportation of food items.
Conduct regular inspections to ensure all equipment and facilities used in catering are up to the required health and safety standards.
Ensure compliance with all local, state, and national health regulations regarding food preparation and service.
Customer Relationship Management:
Develop and maintain strong relationships with clients, ensuring satisfaction before, during, and after events.
Address any issues or concerns promptly and professionally, ensuring customer satisfaction.
Gather feedback from clients and team members to continuously improve catering operations and service quality.
Inventory Management:
Oversee inventory control for catering-specific supplies, ensuring that all necessary items are ordered and stocked in advance of events.
Monitor and manage catering equipment, ensuring it is properly maintained and serviced.
Reporting & Performance Tracking:
Track and analyze key performance indicators (KPIs) for catering events such as client satisfaction, cost efficiency, and staff performance.
Prepare and present regular reports on catering operations to senior management, highlighting successes, challenges, and areas for improvement.
Job Requirement
Qualifications:
Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field (preferred).
Minimum of 3 years of experience in the F&B industry.
Proven experience in managing catering events from start to finish, including logistics, staffing, and customer service.
Strong leadership and team management skills, with the ability to motivate and guide a diverse team.
Excellent financial and budgeting skills, with experience managing large-scale catering budgets.
Strong communication and negotiation skills, with the ability to work with clients, vendors, and staff.
Solid understanding of food safety, hygiene, and health regulations related to catering and large-scale events.
Working Conditions:
Flexible working hours, including evenings, weekends, and holidays, based on catering event schedules.
Ability to work in a high-pressure, fast-paced environment, especially during large events.
Work location
Ho Chi Minh
236/6 Điện Biên Phủ, Phường 17, Quận Bình Thạnh, Thành phố Hồ Chí Minh
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