Exibition/ Event Catering Manager (Operational)

The Exhibition/Event Catering Operations Manager is responsible for planning, coordinating, and executing catering operations for exhibitions, conferences, trade shows, and large-scale events. This role ensures seamless food and beverage delivery, staff coordination, and client satisfaction while maintaining high standards of service and compliance with health and safety regulations. ---------------------------- Key Responsibilities: Operations Management: Oversee day-to-day catering operations across multiple exhibition or event venues. Ensure timely setup, service, and breakdown of catering for events. Coordinate logistics including food preparation, transportation, service, and equipment. Manage on-site operations during events to ensure service quality and efficiency. Client & Event Coordination: Liaise with clients, event organizers, and sales teams to understand catering needs. Develop detailed catering plans, menus, and service timelines. Attend client meetings and site visits to assess requirements and provide operational input. Staff Management: Recruit, train, and schedule catering staff (chefs, servers, porters, supervisors). Supervise teams during events and provide on-the-spot coaching or problem-solving. Ensure all staff are briefed and aligned with event-specific expectations. Quality & Compliance: Maintain food safety and hygiene standards in compliance with legal regulations. Conduct risk assessments and ensure compliance with health and safety policies. Implement and monitor quality control procedures before and during events. Financial Oversight: Work within allocated budgets and manage operational costs. Track staffing hours, rental equipment costs, and food waste to optimize efficiency. Provide post-event reports on performance, feedback, and financials.