Responsibilities

1. Co-ordinates and executes events by consulting with customer requirement

2. Planning events from menu selection to co-ordinate facilities or equipment.

3. Design menus that meet guest preference and collaborating with chef

4. Oversee budgets and potentially driving catering sales to secure new business

5. Train and supervise the staff to ensure adequate support for events

6. Oversee food preparation; ensure the quality of food & beverage

Requirement

1. Ability to lead and motivate catering staff to deliver excellent service

2. Good organisational skills to manage multiple tasks and events

3. Good communication to interact effectively with customer, staff, and vendor.

4. Ability to make quick, effective decisions to resolve issues that may arise during events.

5. Proficiency in MS Office.