To oversee and represent the venue’s catering and hospitality experience to both internal and external stakeholders. Ensure effective management and coordination of facilities, procurement, storage, production, and service delivery through the appointed catering services agent and its third party vendors.

Responsibilities

Strategy, Concept, Product, Pricing

1. Develop and align the catering and hospitality strategy and concept with the overall experience-vision of the organisation.
2. Create innovative, balanced and value-add catering menus and packages benchmarked against USPs of our venue, market trend and pricing. (e.g., create signature items).
3. Constantly identify catering partners, vendors, products and brands that could be engaged to elevate variety in offering.
4. Develop and review a master catering business, profit-share (e.g. % over GTO, rental) and pricing model and strategy.
5. Competitor shop. Be knowledgeable of city-wide commercial and community events, festivals, concept, partners, vendors, suppliers, offer and price.

Commercial, Sales, Business Development, Government Agency, NGO Support

1. To partake in joint discussions to understand the overall community activation strategy, objectives and identified operating areas.
2. Jointly engage the catering services agent to recommend catering model, concepts, type of infrastructure, suppliers, vendors and pricing.
3. To be POC assigned to each event, linking the catering services agent (POC) to ensure that all requirements, schedule, agreement, changes and in particular; third party vendors support and processes are well managed.
4. To be informed and updated on venues confidential event calendar.
5. Establish good rapport with event partners, hirers, promotor, sponsor, vendors and contractors, where applicable.

Branding Operations

1. Recommend and coordinate branding of concessionaire or pop-up stall; façade, menu boards, menus (print and digital), guest amenities and related (e.g. measurements and contractor coordination and installation)

Operations

1. Establish operational mode (technical drawing layout of stalls / concessionaire, tentage, ground protection, counter, worktable and equipment layout, refrigeration and dry storage types and security, plumbing and water points (sink), waste management and waste oil disposal, utilities, gas farm, POS, order taking and service, queue management (e.g. Q pole formation).
2. Facilitate functional design, aesthetics, equipment and work flow for all BOH and FOH.
3. Identify and establish SOP for each type of operation.
4. Establish manpower strategy and SOP for each type of operation and opportunity to collaborate with educational institutions and related.
5. Source products, third party vendors, suppliers and work alongside the catering services agent to acquire and operate. Facilitate process directly, where necessary.
6. Coordinate with catering services agent to ensure all catering products and services, build, signage, branding, utilities, waste management, licensing arrangements are in order and flag any issues catering issues.
7. Maintain an image library of all set-ups, concepts, menu and beverage items, centrepieces, signages.
8. Host periodic joint meetings to communicate the event calendar, pre – actual - post catering feedback, improvements and quarterly plan for forecasted catering strategy, menu and pricing.

Equipment, Inventory (ownership by catering services agent, third party vendor)

1. Maintain and coordinate inventory of all BOH and FOH kitchen service equipment and diningware.
2. Maintain and coordinate a proactive maintenance inventory and schedule of all BOH and FOH kitchen and service equipment.
3. Maintain and coordinate inventory record of all beverage, dry store items and disposables.
4. Facility Management, Housekeeping, Vector Control Plan
5. Establish a robust SOP, schedule and checklist for suite maintenance, housekeeping, cleanliness and vector control.
6. Identify and inspect clear cleaning responsibility between facility management team and caterer.
7. Coordinate concessionaire and pop-up infrastructure (tentage and stall type and layout, equipment fit out), utility, plumbing and waste management.

Work Safety, Security

1. Ensure contractor compliance to all work safety documentations, approvals and vehicle entry clearance.
2. Ensure catering compliance to venues First Aid Safety and EVAC procedures.

Food Hygiene and Safety

1. Establish and maintain robust Hygiene, Food Safety SOP with the catering services agent and third party vendors.
2. Identify and obtain an indemnity process for third party operations and/or products or samples brought in by the event hirer, promotor, sponsor, their vendors and contractors, where applicable.

Support and execute ad-hoc duties and projects as assigned or required

Requirements

• Diploma/ Bachelor’s degree in any field or equivalent
• Minimum 3 years of experience, preferably in a fast-paced, high-volume environment
• Good with numbers and financial planning; strong in administration, coordination, and execution
• Preferable to have experience working in F&B industry
• Ability to work in a fast-paced, deadline-driven environment with a high accuracy and attention to detail
• Excellent problem solving, critical thinking and time management skills
• Ability to work well in a team or independently
• Adaptable to changes in a highly dynamic work environment
• Proactive, self-motivated and keen learner

Information

Only shortlisted candidates will be notified.

The level of appointment will depend on the qualifications and experience of the candidate.

For more information on Kallang Alive Sport Management, refer to this website, www.sportshub.com.sg