Catering Operations Executive

The role in a nutshell

You make every event land. From the moment food leaves our kitchen to the moment the last chafing dish is packed down, you're the one making sure it arrives hot, on time, and looking the way it should.

What you'll do

Own the event, start to finish — walk the venue, set the line, brief the crew, run service, pack down clean

Be the face on site — you're who the client turns to when the guest count changes or the timing shifts. Read the room, solve it, keep it calm

Protect the food — temperature, timing, presentation, hygiene. What we serve at an event should match what we serve in the kitchen

Plan the job before the job — equipment lists, portions, staffing, load order. The event is won or lost the day before

Get it there — drive our vans, load smart, know the route. You'll be behind the wheel often, and you'll keep the fleet clean, fuelled, and road-ready

Keep us stocked — top up before things run out, keep storage tidy, get equipment serviced and repairs sorted fast

You're the right person if you are...

• Reliable — you show up on time, every time
• Hands-on — you don't mind getting stuck in
• Calm under pressure — events go sideways; you're the one who steadies it
• Guest-minded — you notice the crooked tablecloth and the empty tray before anyone else does
• Organised — you keep track of what needs doing
• A clear communicator — with teammates and customers alike

Must-have

Valid Class 3 Driving Licence Comfortable with physical work — lifting, loading, being on your feet through a service

Good to have

• Experience in F&B, events, banquet, or catering operations
• Food hygiene certification (WSQ Food Safety Level 1) — we'll get you certified if you don't have it
• Logistics or ops background

No catering experience? If you've got the licence, the attitude, and a feel for service, we'll train the rest.