Deputy Head of Catering

The Deputy Head of Catering is responsible for leading, strategically directing, and overseeing the Group’s entire Catering Division, while reporting to the Chief Executive Officer. This role bridges commercial strategy, culinary execution, and operational logistics to drive revenue growth, manage profitability, and ensure flawless event execution. The position directly manages the leaders/heads across three core functions: Catering Sales, Catering Operations &Logistics, and the Catering Culinary Team. 1. Strategic Leadership & Business Growth • Own the P&L for the Catering Division, driving top-line revenue, managing cost of goods sold (COGS), labour costs, and overall department profitability. • Develop and execute annual sales strategies, market expansion plans, and pricing structures for corporate, institutional, and private catering segments. • Oversee key client relationships, high-value corporate accounts, and major RFP/tender submissions. 2. Cross-Departmental Alignment &Workflow Optimization • Establish and refine standard operating procedures (SOPs) to ensure seamless communication between Catering Sales, Culinary, and Operations/Logistics teams. • Streamline the Function Order (FO) process to ensure clear, accurate specification handoffs from sales to kitchen and logistics. • Mediate operational bottlenecks and resolve inter-departmental conflicts to maintain service efficiency and team alignment. 3. Operational Excellence & Logistics • Ensure operational readiness, fleet management efficiency, set-up/tear-down protocols, and equipment inventory controls across all off-site events. • Maintain strict compliance with Singapore Food Agency (SFA) regulations, Halal certifications, HACCP, and Workplace Safety and Health (WSH) standards. 4. Culinary Alignment & Menu Innovation • Collaborate with the Catering Executive Chef / Culinary Team to develop commercially viable, scalable, and trend-relevant catering menus. • Monitor food margins, portion control, and kitchen production workflows to minimize waste while maintaining food quality during transport and service. 5. People & Team Leadership • Lead, mentor, and performance-manage the department heads across Sales, Operations, and Culinary. • Build a cohesive, cross-functional team culture focused on reliability, customer satisfaction, and operational execution.