Catering Operations Head

3 weeks ago

Makati, Philippines The Moment Group of Restaurants Full time

The Moment Group is looking for an experienced and strategic Catering Head to lead and grow our catering operations. As the Catering Head, you will serve as the Business Unit Head , overseeing all aspects of the catering division’s success. This includes monitoring and managing day-to-day operations, leading and developing human resources, and ensuring flawless event execution. You will take full ownership of financial management, including profit and loss (P&L) accountability and budgeting, ensuring the business meets its profitability goals. Additionally, you will coordinate logistics and food management to maintain the highest standards of quality, safety, and efficiency. Your strategic leadership will align operational performance with business objectives, driving growth while upholding The Moment Group’s commitment to excellence.

Responsibilities
  • Lead day-to-day catering operations for The Moment Group’s multiple brands and concepts.
  • Ensure smooth coordination between culinary, logistics, sales, and service teams before, during, and after each event.
  • Oversee all catering logistics: staffing, setup, breakdown, transport, equipment, and food safety compliance.
  • Ensure all catering events reflect the quality and values of The Moment Group brand.
Business Development & Strategy
  • Drive catering sales by working closely with the marketing and sales teams on promotions, client outreach, and events calendars.
  • Identify new revenue opportunities in the corporate, social, and government sectors.
  • Prepare annual budget forecasts and develop strategies to meet profitability goals.
  • Build and maintain relationships with high-value clients, event planners, and corporate partners.
  • Manage key accounts, handle escalations, and ensure top-tier client satisfaction.
  • Represent The Moment Group during client meetings, tastings, and on-site event supervision.
Team Management
  • Lead and develop a team of event coordinators, kitchen staff, servers, and logistics personnel.
  • Create training programs to uphold service, quality, and safety standards.
  • Schedule, assign, and monitor tasks to ensure high performance and accountability.
  • Implement systems and SOPs to streamline operations, reduce costs, and improve efficiency.
  • Oversee inventory, costing, and vendor management related to catering events.
  • Collaborate with the culinary team on menu development and seasonal offerings.
Qualifications
  • Bachelor’s degree in Hospitality, Culinary Arts, Business Management, or related field.
  • At least 8-10 years of experience in catering operations, events management, or F&B leadership, with 3+ years in a senior management role .
  • Experience in institutional catering, premium events, or multi-brand operations is a plus.
  • Strong leadership and organizational skills with the ability to manage multiple events and teams simultaneously.
  • Excellent client-facing and communication skills.
  • Proficient in event planning tools, inventory systems, and Microsoft Office/Google Workspace.
  • Willing to travel for offsite events and work beyond regular hours during peak seasons.
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