Catering Executive

Job Responsibilities:
Event Set-up Execution

Lead the service crew in setting up tables, chairs, buffet lines, service stations and equipment according to the event plan prepared by the Catering Supervisor.

Check the venue set-up against the floor plan and event brief, and flag discrepancies to the Catering Supervisor before service begins.

Ensure buffet items, equipment and service stations are arranged neatly and are ready ahead of guest arrival.

Assist with last-minute adjustments to the set-up as directed on-site.

Service Delivery

Lead and coordinate the service crew during the event, assigning stations and duties.

Monitor food levels, replenishment and presentation throughout the event.

Deliver attentive, courteous service to guests and respond promptly to their requests.

Handle on-site service issues calmly and escalate matters beyond their authority to the Catering Supervisor.

Collect payment for cash-on-delivery orders where required and hand over collections accurately.

Teardown & Collection

Lead the crew in the orderly teardown of the event, including packing of equipment, buffet ware and leftover items.

Check the venue before leaving to ensure nothing is left behind and the site is left clean.

Ensure equipment and buffet ware are returned, counted and handed over in clean, mint condition.

Team Supervision On-Site

Brief the service crew before each event on the run of show, duties and standards expected.

Guide, motivate and monitor crew members during the event, ensuring grooming and conduct standards are met.

Provide on-the-job coaching to junior or new crew members during set-up and service.

Report crew attendance, conduct or performance concerns to the Catering Supervisor.

Equipment & Vehicle Care

Check allocated catering equipment before and after each event and report any damage, shortage or malfunction.

Maintain the cleanliness and hygiene of the assigned catering vehicle, where applicable.

Assist with loading and unloading of equipment and supplies for deliveries and events.

Reporting & Administration

Record and report any errors or issues occurring during an event (e.g. set-up discrepancies, missing or damaged items, delays, service lapses, customer complaints) to the Catering Supervisor promptly.

Note down the immediate corrective action taken on-site and provide details for the Catering Supervisor’s incident report.

Complete event checklists, delivery orders and related paperwork accurately.

Perform other duties as assigned by the Catering Supervisor or Management.

Job Requirements:
Minimum GCE N/O-Level, or relevant experience in theF&B or catering industry.

Prior experience in event service or F&B operationspreferred.

Demonstrated ability to lead and guide a small teamon-site.

Good communication and interpersonal skills.

Service-oriented with a pleasant disposition and a keeneye for detail and presentation.

Able to stay composed and think on their feet duringlive events.

Class 3 driving license an advantage.

Required to work on weekends and public holidays.

Job requires standing for extended periods and lifting of equipment