Asst. Manager Back of House
2 weeks ago
Job Purpose:
The job holder is responsible to ensure the efficient and safe operation of all back-of-house activities, supporting seamless event delivery and high-quality service by managing resources, staff, and operational processes, while maintaining compliance with safety, hygiene, and quality standards to drive operational excellence and contribute to overall organizational success.
Key Responsibilities:
Plan and manage Back of House (BOH) inventory and equipment requirements for events based on approved event briefs, ensuring optimal availability without shortages, excess, or wastage.
Coordinate closely with event management, culinary, service, logistics, and engineering teams to ensure BOH operational readiness, including equipment calibration, transportation, installation, and dismantling in line with event timelines.
Oversee stewarding and sanitation operations, ensuring all equipment, utensils, and service ware are hygienic, guest-ready, and aligned with service flow and operational standards.
Manage BOH storage, handling, deployment, and return of equipment and assets, ensuring proper labelling, traceability, loss prevention, and compliance with food safety and hygiene standards.
Supervise BOH setup, live event operations, and breakdown, while reviewing post-event performance, costs, and vendor effectiveness to identify improvement actions for future events.
Ensure full compliance with the Company Safety Management System, HACCP, hygiene policies, Company standards, and all applicable government and regulatory requirements to maintain a safe operating environment.
Plan manpower requirements, implement structured on-the-job orientation and training programs, and monitor staff performance to ensure productivity, professionalism, and adherence to established standards.
Manage operational costs, including manpower, overtime, absenteeism, and vendor spend, while supporting profitability and implementing corrective measures where required.
Coordinate with production and culinary teams on menu execution, food presentation standards, and operational feasibility to ensure consistent quality and service delivery.
Apply the Quality Policy and Quality Management System in accordance with ISO 9001:2015 standards, analysing operational performance and customer feedback to drive continuous improvement and service excellence
Education Qualification:
- Bachelor's degree in business administration, Supply Chain, Hospitality, or related field.
Experience & Knowledge:
- Minimum 6 years of experience in operational team management within logistics, food production, facilities, or hospitality services
- Strong familiarity with shift-based operations, supervision, and compliance processes
- Experience working in environments with hygiene, safety, or product-handling requirements
- Exposure to stock control or stewarding operations is advantageous
Skills:
- Team Management skills
- Ability to manage day-to-day priorities and respond to operational changes
- Ability to plan and track resources
- Familiarity with reporting tools and working with data to support visibility
- Strong communication skills across multiple teams and stakeholder groups
Hands-on leadership style and willingness to be present in operational areas
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