Events & Catering Manager

Events & Catering Manager — Raja's Catering & Alangkaar Group
Indian Cooked Food Catering Service Pte Ltd (Alangkaar Group)

Pay & scope (lead)

• Base: SGD 4,500–6,500/month + commission (indicative — confirm base against budget before posting; OTE higher with commission)
• Commission: variable pay on achieved sales, gated on hitting target margin per job/account
• Type: Full-time, managerial — commercial ownership of catering + cross-sell of group services
• Location: Client-facing (on-site meetings) + central kitchen + Raffles Marina kitchen
• Reports to: Group CEO
• Manages: Kitchen Supervisor/Head Cook and kitchen team (operational floor delegated); coordinates with group brand teams

Role summary

• Own catering as a growing profit centre: bring in the sales, hit quota, and deliver a positive monthly bottom line.
• Run the kitchen through a supervisor — accountable for output, quality, and compliance without being tied to the floor.
• Cross-sell the wider Alangkaar Group (weddings, floral, corporate events, videography) by referring qualified leads to brand teams.

Sales & revenue (core — quota-carrying)

• Hit monthly/quarterly sales quota for catering; drive month-on-month revenue growth.
• Source, meet, and close clients — corporate accounts, events, recurring contracts, large bookings; meet customers on-site.
• Promote and upsell catering menus and packages; introduce and refer group services to the right brand teams (earns referral override).
• Build a pipeline and own the full cycle: lead → quote → close → repeat business.

Financial accountability

• Own the catering P&L: revenue, food cost, labour, wastage, net profit each month.
• Cost every order/menu so jobs land within target margin; protect profitability, not just top-line.
• Prepare and present monthly performance numbers (revenue, cost, margin, growth) to management and stakeholders.

Operational oversight (delegated execution)

• Accountable for kitchen output, quality, consistency, and on-time dispatch across both sites — executed via the Kitchen Supervisor/Head Cook.
• Ensure food safety to SFA standards, MUIS Halal certification, HACCP, and equipment upkeep are maintained.
• Oversee capacity planning so the kitchen can absorb growth without quality loss; input on kitchen hiring.
• Oversee inventory, FIFO rotation, and supplier pricing/relationships.

Requirements

• Proven B2B sales / business development track record in catering, events, or F&B — with evidence of hitting quota and growing revenue.
• Commercial command of food cost and margin; comfortable owning a P&L and presenting numbers.
• Working knowledge of South Indian / Indian non-veg catering operations, SFA hygiene, HACCP, and Halal requirements (enough to hold the operation accountable).
• Strong client-facing presence and ability to close.
• People leadership; able to direct a kitchen team through a supervisor.
• Mobile across client sites and both kitchens; available weekends/public holidays as catering demand requires.

Preferred

• Existing network in corporate, events, or hospitality.
• Experience scaling a catering operation or multi-site kitchen.
• Exposure to selling premium/wedding or multi-service offerings.

What we offer

• A high-ownership commercial role with uncapped earning potential through commission.
• Real authority to build, scale, and run catering as a profit centre within an established 28-year group.

Selection is based on merit, skills, and experience.

Pay: $4,000.00 - $6,500.00 per month

Work Location: In person