Core tasks, duties and responsibilities

1. Plan, coordinate, and execute catering and event services in accordance with client requirements and allocated budgets.

2. Proposing catering prices, negotiating prices and preparing meticulous catering order forms.

3. Manage essential resources, including staffing, equipment, venues, and other necessary elements to ensure smooth event operations.

4. Build and maintain client relationships by providing consultation and event-related information, addressing client concerns, and delivering exceptional service.

5. Ensure quality control in food services and event management to meet established standards and regulations.

6. Consult and support clients in event planning and detailed event specifications.

7. Resolve issues and prevent potential challenges that may arise during events.

8. Tracking catering expenses and maintaining accurate records.

9. Researching catering trends and promoting competitive catering services.

Job qualifications & skills

1. Experience in event and catering management, with a strong understanding of the hospitality.

2. Strong planning, resource management and budget control skills.

3. Understanding of food hygiene.

4. Effective communication and relationship-building skills with clients and team members.

5. Ability to work under pressure and adapt to changing circumstances.

6. Customer services attitude.

7. Flexible to work during weekends and holidays.