Head of Catering Event Operations

Company Overview
We are a premier F&B catering company specializing in off-site catering and bespoke event executions. To support our strategic growth and team restructuring, we are seeking a seasoned, hands-on, and dynamic Head of Catering Event Operations to lead and elevate our core catering operations team.

Position Summary

Reporting directly to the Top Management, the Head of Catering Event Operations will hold full operational leadership over the off-site catering division. You will be responsible for restructuring operational workflows, establishing robust Standard Operating Procedures (SOPs), supervising site execution, and leading the team—including Event Managers, Supervisors, and service staff—to achieve top-tier service standards and operational efficiency.

Key Responsibilities

• Operational Leadership & Team Restructuring

  • Provide end-to-end leadership for the off-site catering operations team; establish clear SOPs, staff allocation, and key performance indicators (KPIs).
  • Direct and mentor team members (Event Managers, Supervisors, full-time/part-time staff) to build an accountable, high-performing operational culture.

• Project & On-Site Execution

  • Oversee full-lifecycle off-site catering projects, including technical site visits, venue feasibility assessments, inventory estimation, and transport fleet scheduling.
  • Command on-site setups and teardowns, ensuring strict adherence to timelines, aesthetic presentation, and zero inventory loss.

• Quality Control & Client Engagement

  • Serve as the senior operational ambassador on-site, demonstrating exceptional problem-solving agility and high emotional intelligence under high-pressure event environments.
  • Maintain strict compliance with food safety, hygiene regulations, and venue guidelines across all event setups.

Requirements & Qualifications

• Industry Experience: Minimum 15 years of hands-on experience in OUTSIDE CATERING / OFF-SITE EVENT OPERATIONS (Candidates with 20+ years of senior industry experience are highly preferred).
• Leadership Credentials: At least 5 years in a solid Managerial / Department Head role with proven track records of leading teams and executing large-scale off-site catering events. (Purely indoor hotel or restaurant background without off-site catering expertise will not be considered).
• Technical Mastery: Mandatory expertise in conducting technical site visits, floor plan/flow planning, and logistics/equipment budget estimation.
• Competencies: Outstanding leadership authority, strong crisis-management skills, analytical workflow planning, and high diplomatic tact when dealing with high-profile clients.
• Languages: Fluent in Cantonese, with good command of English and Mandarin.

Remuneration & Benefits Package

• Monthly Salary: HKD $30,000 – $35,000+ per month.

• Rest Days: 7 Rest Days per month (Roster / Shift system).

• Annual Leave: 12 Days Paid Annual Leave.

• Work Arrangement:

  • Event-Based Flexible Shift System (All-Inclusive Package): Working hours are dynamically scheduled based on event rosters.
  • Time-Off in Lieu (TOIL): Operational hours accumulated during peak event seasons will be compensated with extended leave during off-peak periods. No overtime pay (OT) applies.