Deputy Business Head - Banqueting & Catering

Role Overview

Deputy Business Head Banqueting & Catering

This role takes ownership of delegated operational areas, drives continuous improvement initiatives, and provides leadership continuity in the absence of the Business Head.

Key Responsibilities

Revenue and Fiscal Management

• Support the Business Head in preparing and executing the Annual Business Plan, monthly revenue forecasting, and expense
• Lead PCL reviews for specific channels or projects, providing analysis on cost drivers, budget adherence, and
• Assist in achieving revenue targets across all segments, including social, weddings, MICE, and strategic hotel
• Implement and monitor event-level cost controls, proactively addressing financial
• Oversee receivables tracking, coordinate with finance teams for timely collections, minimize revenue leakage, and ensure reporting
• Contribute to Opex and Capex planning by gathering operational input and aligning infrastructure requirements for seamless event Operational Excellence
• Oversee day-to-day operations and production teams to ensure events are executed to the highest Foodlink standards, with an emphasis on consistency and guest
• Manage event planning logistics, from menu creation to vendor management and onsite
• Lead process improvement initiatives in supply chain, equipment management, and event
• Benchmark operational performance against industry trends and recommend innovations to keep services competitive and cutting-edge.

Customer Service

• Ensure guest needs are anticipated and met, delivering personalized service that aligns with brand promise and cost
• Handle escalation of guest inquiries or issues, ensuring resolution meets or exceeds

• Maintain and utilize guest feedback and event history databases to identify trends and shape service enhancements.
• Institutionalize post-event debriefs and formal feedback collection for continuous

People s Culture

• Partner with department heads on performance management, talent development, and team motivation programs.
• Participate in recruitment and onboarding of key associates, fostering a culture of excellence and service.
• Lead by example in setting standards for appearance, hygiene, and professionalism throughout the
• Champion staff training initiatives and recognize high performers, while addressing performance gaps through constructive
• Encourage innovative thinking and contribution at every level of the

Authority Levels

• Operates with delegated authority over daily banqueting and catering operations, acting as Business Heads proxy when
• Participates in decision making for operational, financial, and people matters within organizational policies and brand
• Coordinates with support functions (Finance, Procurement, HR) as per established delegation

Candidate Profile

• Several years of progressive responsibility within large-scale banqueting/catering operations, including experience in PCL, sales, and team
• Proven success in driving operational excellence, revenue growth, and customer
• Strong analytical and problem-solving skills, with the ability to interpret business data and implement solutions.
• Excellent communicator, collaborative leader, and champion for brand values and service
• In-depth knowledge of industry regulations, market trends, and luxury FCB