
Food Service Operations Manager
18 hours ago
Job Summary
The Deputy Business Head Banqueting & Catering serves as a strategic partner and second-in-command to the Business Head, supporting the mission to achieve revenue, margin, and operational excellence targets.
Key Responsibilities
- Ensure all business processes, team structures, and service delivery consistently uphold brand standards and regulatory guidelines.
- Take ownership of delegated operational areas, drive continuous improvement initiatives, and provide leadership continuity in the absence of the Business Head.
- Oversee day-to-day operations and production teams to ensure events are executed to the highest standards, with an emphasis on consistency and guest experience.
Skills and Qualifications
- Several years of progressive responsibility within large-scale banqueting/catering operations, including experience in P&L, sales, and team leadership.
- Proven success in driving operational excellence, revenue growth, and customer satisfaction.
- Strong analytical and problem-solving skills, with the ability to interpret business data and implement solutions.
Benefits
- Operate with delegated authority over daily banqueting and catering operations, acting as Business Head's proxy when required.
- Participate in decision-making for operational, financial, and people matters within organizational policies and brand standards.
- Coordinate with support functions (Finance, Procurement, HR) as per established delegation.
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