Manager, Catering Operations (Public Stand)

Job Summary

The job holder will play a pivotal role in supporting the Senior Manager of F&B  in developing and implementing both pre-opening and ongoing operational strategies for catering services at the Grandstand. The role focuses on ensuring a premium dining experience through seamless integration of catering services, high-quality supplier selection, innovative menu development, and adherence to stringent health and safety protocols. The job holder will be responsible for overseeing comprehensive catering operations, from planning and timelines to staff hiring and training. This includes developing and conducting training for new hires, collaborating with architects and designers for efficient catering space layouts, and ensuring compliance with health and safety regulations. The role demands proactive engagement in continuous improvement of health and safety practices, managing inquiries and incidents, and preparing for health and safety audits. Additionally, the job holder will organize trial events to test operational readiness and VIP events to engage with potential clients. Continuous improvement and excellence in service delivery, from menu design to operational processes, will be key responsibilities, all aimed at achieving the highest standards of service and customer satisfaction.

Major Tasks

1. 1. suppliers meet high standards for quality, delivery, and compliance before the grand opening.
   2. Lead the hiring process for experienced catering professionals to meet pre-opening operational demands. Develop and conduct training for new hires, focusing on service excellence and adherence to high standards.
   3. Collaborate with architects and designers to finalize efficient catering space layouts.
   4. Establish health and safety (H&S) protocols in all catering operations as directed. Conduct training sessions on H&S protocols, foster a culture of safety, and encourage staff to report concerns and engage in continuous improvement.
   5. Work closely with the kitchen team to maintain consistent H&S practices and provide regular updates. Manage H&S inquiries from clients and guests, ensuring their expectations are met during catering events.
   6. Report all H&S incidents, maintaining accurate records of inspections, training sessions, and incidents.
   7. Assist in ensuring compliance with local and national H&S regulations and preparing for H&S audits and inspections by ensuring all necessary documentation is ready for review.
   8. Organize trial events to test operational readiness and address issues proactively. Create and communicate SOPs for all catering operations.
   9. Organize and execute VIP dinners, tastings, and launch events. Engage with potential clients and event organizers to ensure successful future events.
2. BAU Operation Stage
   1. Oversee daily Catering Support Services (CSS) operations by setting goals and KPIs, developing SOPs, and ensuring high standards of cleaning, hygiene, and maintenance across the Racecourses. Update job descriptions, organize staffing, and maintain effective communication with other departments. Inspect all relevant areas daily for compliance with H&S regulations and HKJC's standards. Manage waste and support environmental and sustainability programs.
   2. Ensure CSS equipment and resources are well-maintained within budget. Implement hygiene and preventive cleaning programs, maintain stocks of cleaning supplies and F&B equipment, and monitor equipment usage and breakage. Conduct regular inventories.
   3. Oversee staff hiring, training, and coaching. Ensure staff meet grooming and conduct standards, create a positive team atmosphere, and manage performance and professional development. Conduct regular meetings and briefings.
   4. Be responsible for communicating with catering suppliers on catering operating costs, catering service level, catering operation improvement points, etc., formulating catering supplier management KPI to evaluate their service level, leading restaurant supplier bidding.
   5. Manage financial aspects by planning and monitoring budgets and costs, handling daily financial matters, and implementing cost-saving measures.
   6. Ensure daily administrative functions are compliant with security policies and procedures. Maintain professional contacts, monitor pest control, adhere to contingency plans, and manage departmental keys. Perform other duties as assigned by the supervisor.
   7. Accurately and timely understand the relevant specifications of the job qualification required by the catering staff to ensure that the catering staff have the compliant catering service employment qualifications.
   8. Daily manage and has regular review of health certificates of FT/PT staff of the whole Catering team, and supervision of renewal of certificates.
3. Comply with all relevant laws and regulations under any circumstances. Follow and abide by the rules and regulations of HKJC and the company.
4. Other tasks arranged by the superior.

Education

Qualifications

Experience

• 5-8 years of experience in catering or food service management, with a proven track record in pre-opening operations and menu development.
• Strong experience in supplier negotiation and management, ensuring high standards for quality, delivery, and compliance.
• Demonstrated ability to lead hiring processes, train staff, and maintain high service standards.
• Experience in collaborating with architects and designers to optimize catering space layouts.
• Excellent organizational and project management skills, with experience in developing and implementing SOPs.