Company: Food Art Hospitality Pvt. Ltd. (FAH)
Department: Catering & Event Operations
Location: Event Site / Delhi NCR
Reporting To: Operations Head / Senior Management
About the Role
Food Art Hospitality is looking for an experienced and highly organised Senior Catering Manager – Event Operationsto take complete ownership of the front-of-house and service operations at an assigned event site.
The individual will be responsible for ensuring that every aspect of the guest-facing experience—from venue setup and service readiness to guest interaction, service execution and event closure—is delivered to the standards of Food Art Hospitality.
The ideal candidate should have strong experience in premium catering, weddings, banquets, large-scale social events or hospitality operations, with the ability to manage teams, vendors and multiple service areas in a high-pressure event environment.
Key Responsibilities1. Event Site & Front-of-House Operations
- Take complete operational ownership of the assigned event site from setup to event closure.
- Ensure the venue, dining areas, buffet counters, bars, service stations, guest areas and back-of-house interfaces are fully prepared before guest arrival.
- Conduct detailed pre-event site inspections and service-readiness checks.
- Ensure all tables, buffet counters, crockery, cutlery, glassware, linen, service equipment, décor interfaces and guest amenities are correctly positioned and maintained.
- Coordinate with the production/kitchen team to ensure food reaches the service areas on time and in the required quantity and presentation.
- Ensure smooth coordination between kitchen, service, beverage, décor, production, logistics and client teams.
2. Guest Experience & Relationship Management
- Act as the primary front-of-house representative of FAH at the assigned event.
- Maintain a visible presence on the floor and ensure guests receive warm, professional and attentive service.
- Handle guest requirements, special requests and service-related concerns promptly and professionally.
- Anticipate guest requirements and proactively resolve issues before they affect the guest experience.
- Ensure VIPs, family members, hosts and other key guests receive appropriate attention.
- Maintain FAH’s service standards, grooming standards and hospitality etiquette throughout the event.
3. Service Team Management
- Lead and supervise the complete service team deployed at the event.
- Conduct pre-event briefings covering menu, service sequence, guest profile, table plan, VIP requirements, buffet layout, service protocols and responsibilities.
- Allocate manpower according to the size and requirements of each service area.
- Monitor staff grooming, punctuality, discipline, communication and service etiquette.
- Ensure adequate staffing levels throughout the event and coordinate replacements or additional manpower where required.
- Motivate and guide supervisors, captains, stewards, butlers and other service personnel.
4. Event Setup & Service Execution
- Supervise the complete front-of-house setup as per the approved event plan.
- Ensure service stations and buffet counters are set up according to approved layouts and FAH standards.
- Check the availability and condition of crockery, cutlery, glassware, linen, service equipment and other operating supplies.
- Ensure correct food labels, buffet presentation and service accessories are in place.
- Conduct final checks before opening any food or beverage service.
- Monitor replenishment, presentation, cleanliness and service flow throughout the event.
- Ensure timely closing, clearing and handover of the event site.
5. Client & Event Team Coordination
- Coordinate closely with the client, event planner, wedding planner, venue management and FAH internal teams.
- Attend relevant pre-event meetings and understand the event programme, guest profile and service expectations.
- Ensure changes communicated by the client/event team are properly understood and executed.
- Escalate major operational, service or client-related issues to senior management promptly.
- Maintain professional communication with all external stakeholders representing FAH.
6. Quality, Hygiene & Service Standards
- Ensure all service operations comply with FAH’s prescribed quality, hygiene, grooming and hospitality standards.
- Monitor cleanliness of guest-facing areas throughout the event.
- Ensure proper handling and movement of food, crockery, glassware and service equipment.
- Immediately address any service, hygiene or presentation-related gaps.
- Ensure the event is delivered in accordance with approved SOPs and operational checklists.
7. Inventory & Resource Management
- Monitor the use and availability of crockery, cutlery, glassware, linen, service equipment and other event resources.
- Coordinate with the logistics/store team for movement and replenishment of required materials.
- Ensure responsible handling of company and client property.
- Report shortages, breakages, damages or operational losses to the concerned department.
8. Event Closure & Reporting
- Supervise the complete breakdown and closure of the service operation.
- Ensure all FAH equipment, crockery, cutlery, glassware, linen and other materials are accounted for and handed back appropriately.
- Coordinate with logistics for dispatch and collection.
- Record any breakages, losses, guest complaints or significant incidents.
- Submit an event-end operational report highlighting key observations, issues and feedback.
General Responsibilities
- Maintain a high level of professionalism and represent Food Art Hospitality appropriately at all times.
- Ensure all team members adhere to FAH’s uniform, grooming and conduct standards.
- Maintain discipline and punctuality across the assigned service team.
- Be flexible with working hours, including early setup, late-night events, weekends and multiple-function wedding schedules.
- Be capable of working effectively in high-pressure environments and during large guest movements.
- Take ownership of problems and focus on finding practical, immediate solutions.
- Maintain confidentiality regarding clients, events, menus, pricing and company operations.
- Continuously identify opportunities to improve service quality, guest experience and operational efficiency.
- Perform any other operational responsibilities reasonably assigned by senior management in relation to the event.
Typical Event Scale
The candidate should be comfortable managing service operations for premium Indian weddings, social celebrations and corporate events, including events ranging approximately from 300 to 2,000+ guests, depending on event format and manpower deployment.
Experience handling multiple functions across a wedding programme, such as Mehendi, Haldi, Cocktail, Sangeet, Wedding and Reception, will be highly valued.
Candidate Profile
Experience:
- Approximately 5–10 years of experience in catering, banquets, luxury hotels, event catering, weddings or hospitality operations.
- Experience in premium/luxury catering or large-scale events will be preferred.
Education:
- Degree/Diploma in Hotel Management, Hospitality Management or a related field preferred.
- Relevant operational experience may be considered in lieu of formal qualifications.
Key Skills:
- Strong people-management and leadership skills
- Excellent communication and interpersonal skills
- Guest and client handling
- Strong operational planning and execution
- Attention to detail
- Ability to remain calm under pressure
- Problem-solving and decision-making
- Strong understanding of banquet/catering service
- Good knowledge of service standards, grooming and hospitality etiquette
- Ability to coordinate with multiple departments and stakeholders
The Ideal Candidate
The ideal candidate is someone who takes ownership of the floor.
They should be able to walk into an event site, understand what needs to happen, organise the team, ensure the setup is perfect, manage service seamlessly, interact confidently with the client and guests, resolve issues independently and ensure that the event is delivered to the standards expected from Food Art Hospitality.
This is a hands-on operational role and requires strong on-ground presence at events.
Pay: ₹40,000.00 - ₹60,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Provident Fund
Work Location: In person
