Job Description

The Catering Planning Supervisor is responsible for overseeing the planning, coordination, and execution of catering events from client inquiry to post-event evaluation. This role ensures seamless event operations, high service standards, cost control, and client satisfaction while coordinating with internal teams such as kitchen, purchasing, logistics, and service staff.

Key Responsibilities

• Plan, organize, and supervise all catering events (corporate, social, and private functions)
• Coordinate with clients regarding menu selection, event timelines, headcount, and special requirements
• Prepare event proposals, contracts, costing, and event plans
• Liaise with kitchen, procurement, logistics, and service teams to ensure smooth execution
• Monitor food quality, presentation, and service standards during events
• Supervise setup, service flow, and breakdown of catering operations
• Ensure compliance with food safety, sanitation, and company policies
• Manage event manpower scheduling and deployment
• Handle client feedback, concerns, and post-event reports
• Control event costs and minimize food wastage
• Maintain accurate event documentation and reports

Qualifications

• Bachelor’s degree in Hospitality Management, Hotel & Restaurant Management, Culinary Arts, or related field
• At least 2–4 years of experience in catering operations, event planning, or food service supervision
• Strong knowledge of catering operations, menu planning, and food costing
• Excellent organizational, coordination, and multitasking skills
• Good communication and customer service skills
• Leadership ability to manage teams under pressure
• Knowledge of food safety standards (HACCP, food sanitation)
• Proficient in MS Office (Excel, Word, email)
• Willing to work on flexible schedules, weekends, and holidays
• Detail-oriented with strong problem-solving skills