he F&B Operations Manager oversees the entire food and beverage operations to ensure high standards of service, quality, presentation, and profitability. They are responsible for planning, coordinating, and supervising all catering activities, including live stations, events, inventory, and team performance — ensuring consistency in taste, hygiene, and client satisfaction.

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Key Responsibilities:

Operational Management

• Supervise day-to-day F&B operations across all catering projects and venues.

• Ensure event setup, service flow, and food presentation meet brand standards.

• Coordinate with kitchen, purchasing, and logistics teams for smooth event execution.

• Manage live BBQ stations, buffets, and outdoor setups ensuring quality and efficiency.

• Conduct regular site visits to monitor event execution and staff performance.

Team Management

• Lead and motivate chefs, waiters, baristas, and service staff.

• Conduct training on service standards, hygiene, and customer experience.

• Schedule shifts and assign staff for events based on size and requirements.

Client & Event Coordination

• Liaise with clients pre- and post-event to confirm requirements and ensure satisfaction.

• Support the sales team with operational insights and event costing.

• Oversee on-site client interactions during events for seamless delivery.

Financial & Administrative

• Control food and labor costs while maintaining high-quality standards.

• Review invoices, supplier contracts, and event budgets.

• Track inventory levels and coordinate with the purchasing department.

Quality & Compliance

• Maintain hygiene, health, and safety regulations (HACCP standards).

• Ensure all kitchen and service areas comply with local authority regulations.

• Conduct regular audits for equipment, storage, and waste management.

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Skills & Qualifications:

• Bachelor’s degree in Hospitality Management, Culinary Arts, or related field.

• Minimum 5 years of experience in F&B operations or catering management.

• Strong leadership and people management skills.

• Excellent communication and organizational abilities.

• Knowledge of event logistics, menu planning, and cost control.

• Flexibility to work evenings, weekends, and events as required.

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Preferred Attributes:

• Hands-on, proactive, and highly organized.

• Creative approach to presentation and event experience.

• Familiarity with catering software or event management tools.

• Passionate about food quality and customer satisfaction⁩
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