Catering Assistant Operations Manager
2 days ago
Description Direct message the job poster from Manna Pot Catering Responsibilities Supervise and manage a team of operations staff to ensure the highest level of efficiency in the delivery of services and SOPs to customers in accordance with the catering agreement or contracts. Plan, lead, and oversee the day-to-day logistics operations for catering events and deliveries. Schedule daily delivery routes and resolve delivery issues promptly. Work closely with Kitchen and Sales departments to address operational challenges, implement best practices, and maintain high standards of service. Oversee and monitor all operations and logistics for all catering events. Create, implement, and enforce best operational SOPs and hygiene standards. Manage manpower planning to suit different catering needs, including on-site deployment. Plan in advance for event requirements, including equipment, manpower, and fleet allocation. Supervise and manage the delivery team, warehouse staff, and part-timers for events. Ensure efficient warehouse operations, storage management, and equipment tracking. Coordinate vehicle clearance, repairs, and routine maintenance with workshops. Handle operational cost optimization for routes, manpower, and equipment usage. Maintain high efficiency and service standards in line with catering agreements or contracts. Positive problem-solving attitude and ensure smooth and timely deliveries. Enforce compliance with the mandatory hygiene standards and requirements. Ensure that kitchen operations meet delivery timeline and inventory integrity. Complete customer deliveries and requests and incident reporting if needed. Act as backup for other customer service and drivers during their absence. Responsible for team performance and discipline. Provide and coordinate ad-hoc emergency response support as needed. Any other ad-hoc tasks assigned from time to time. Salary range between $4,000 to $4,800 Job Requirements Proven experience in logistics or operations management, preferably in catering, events, or F&B industries Strong leadership skills with the ability to manage and motivate teams under tight timelines Excellent organizational, planning, and problem-solving abilities Proficient in scheduling, inventory management, and route planning Able to work weekends, public holidays, and flexible hours based on event needs Class 3 or higher driving license is an advantage Seniority level Mid-Senior level Employment type Full-time Job function Food and Beverage Services #J-18808-Ljbffr Industry Other Category Management & Operations Sub Category Operations & Business Administration
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