Head of Catering / Director of Operations

Job Title:

Head of Catering / Director of Operations

Job Purpose:

To lead, manage, and grow The Curry Club’s catering and operational functions by ensuring consistent food quality, service excellence, operational efficiency, and profitable delivery across all catering events and production operations.

Key Responsibilities:

1. Catering Operations & Delivery

• Oversee end-to-end catering operations, including production, logistics, setup, service, and teardown.

• Ensure all catering events are executed according to company standards, client requirements, and food safety regulations.

• Monitor event readiness, staffing deployment, and on-site service quality.

2. Operational Management

• Develop and implement standard operating procedures (SOPs) for catering production and service.

• Optimise workflows to improve efficiency, reduce wastage, and control operational costs.

• Ensure compliance with food hygiene, safety, and workplace regulations.

3. Team Leadership & Workforce Development

• Lead, coach, and develop catering supervisors, kitchen teams, and service staff.

• Identify training needs and work with trainers to implement workplace learning and coaching plans.

• Conduct regular performance reviews and provide structured feedback to team members.

4. Quality & Customer Experience

• Maintain high standards of food quality, presentation, and customer service across all catering engagements.

• Handle escalated customer feedback, complaints, and service recovery professionally.

• Continuously improve customer experience based on feedback and performance reviews.

5. Planning & Coordination

• Coordinate closely with sales, kitchen, logistics, and suppliers to ensure smooth execution of events.

• Forecast manpower, equipment, and ingredient requirements for upcoming catering bookings.

• Ensure timely communication between all internal stakeholders.

6. Business Performance & Reporting

• Track operational KPIs such as event execution quality, customer satisfaction, manpower productivity, and cost control.

• Prepare operational reports and recommendations for management review.

• Support business growth by improving operational scalability and readiness.

Key Competencies & Skills:

• Strong leadership and people management skills

• In-depth understanding of catering and F&B operations

• Excellent planning, coordination, and problem-solving abilities

• Strong customer service and service recovery skills

• Ability to work under pressure and manage multiple events

• Good communication and stakeholder management skills

Qualifications & Experience:

• Diploma or Degree in Hospitality, Culinary Arts, Business, or related field

• Minimum 5–8 years of experience in F&B or catering operations

• At least 3 years in a senior supervisory or management role

• Experience managing large-scale catering operations preferred

Authority & Decision-Making:

• Authority to deploy manpower and operational resources for catering events

• Authority to implement operational improvements and SOPs

• Escalation of major financial or strategic decisions to Managing Director

Success Indicators (KPIs):

• Consistent delivery of catering events without service failures

• High customer satisfaction and repeat catering clients

• Improved staff performance and reduced operational errors

• Effective cost control and operational efficiency