TGP International

Advises, designs and manages hospitality venues

Operations & Logistics Manager - Catering & Events

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeDubai - United Arab EmiratesNo salary listedIn-person

About the Job

Requirements

A minimum of 5–7 years of relevant experience in catering, hospitality or event operations, including at least 3 years in an operational management or supervisory capacity.
Proven experience managing large-scale catering events, corporate functions, VIP events, festivals and outdoor catering operations.
Strong practical experience in event logistics, equipment rentals, supplier management and casual manpower coordination.
Demonstrated experience in event costing, budgeting, operational planning and cost control.
Strong Microsoft Excel skills, particularly for event costing, budgeting and operational reporting.
Ability to independently manage the full event cycle, from costing and planning through to execution, breakdown and financial reconciliation.
A strong understanding of manpower planning, logistics, procurement, inventory and equipment management.
Knowledge of HACCP, food safety and HSE requirements.
Relevant training or certifications in hospitality, catering operations, food safety or HSE are advantageous but not mandatory.
A valid UAE driving licence is preferred.
Practical experience, operational competence and the ability to independently deliver large-scale catering events are more important than formal academic qualifications.

Responsibilities

Build a full costing sheet for every enquiry and request for proposal, covering staffing, logistics, equipment, food and beverage, and commercial summary.
Set selling prices against target margin, labour cap and revenue split.
Produce operation plans, floor plans, risk assessments and method statements.
Run on-site events, including setup, service, breakdown and derig.
Plan station layouts, staff deployment and equipment for each section.
Plan and book logistics movements, including trucks, deliveries, storage runs and kitchen dispatches, while keeping logistics within the costed budget.
Order beverages for every event, manage beverage stock and counts, and reconcile stock after events.
Set staffing levels for each event and order casual staff from agencies.
Build the weekly operations rota and reconcile agency invoices against actual hours.
Own company equipment and off-site storage; order rentals and consumables, and record breakages and losses.
Create Tevalis buttons for every event and outlet, record revenue-share arrangements in Tevalis, and reconcile them after each event.
Prepare end-of-day, post-event and breakage reports, monthly event profit and loss reports, and a two-week expense calendar for Finance cash-float planning.
Deliver event margins, labour, food and beverage costs within targets, avoid missed event-day orders, and submit reports on time.
Work extended hours, weekends and public holidays as operational requirements dictate.

Desired Qualifications

Previous UAE catering and events experience is strongly preferred.

Operations & Logistics Manager (Catering & Events)

TGP International · Dubai, United Arab Emirates · — · Posted 2026-11-05

Workplace: on_site

Description

Purpose: Owns every event from costing to closing. Pricing it, ordering everything it needs, moving it to site, running it on the ground and reporting on it afterwards.

1. Costing & proposals

• Build the full costing sheet for every enquiry and RFP (manning, logistics, equipment, F&B, commercial summary).

• Set selling prices against target margin, labour cap and revenue split.

• Produce operation plans, floor plans, risk assessments and method statements.

2. Event execution

• Run events on site: setup, service, breakdown and derig.

• Plan station layouts, staff deployment and equipment per section.

3. Logistics

• Plan and book all logistics movements: trucks, deliveries, storage runs (Jafza–Expo) and kitchen dispatches.

• Keep logistics within the costed budget.

4. Beverage

• Order all beverages for every event.

• Manage beverage stock, counts and post-event reconciliation.

5. Staffing

• Set manning per event and order casual staff from agencies.

• Build the weekly ops rota; reconcile agency invoices against actual hours.

6. Equipment & storage

• Own all company equipment and the off-site storage.

• Order rentals (e.g. IHS) and consumables; record breakages and losses.

7. POS & revenue share (Tevalis)

• Create all Tevalis buttons for every event and outlet.

• Record all revenue-share arrangements in Tevalis and reconcile them after each event.

8. Reporting

• EOD, post-event and breakage reports.

• Monthly event P&L.

• 2-week expense calendar for Finance cash-float planning.

Key KPIs

• Net margin per event at or above target.

• Labour, food (30–33%) and beverage (30%) costs within targets.

• Zero missed orders on event day.

• Reports submitted on time.

Requirements

Qualifications

Minimum high school education or equivalent.
Relevant training or certifications in hospitality, catering operations, food safety or HSE would be an advantage but are not mandatory.
Valid UAE driving licence preferred.

Professional Experience

Minimum 5–7 years of relevant experience in catering, hospitality or event operations, including at least 3 years in an operational management or supervisory capacity.
Proven experience managing large-scale catering events, corporate functions, VIP events, festivals and outdoor catering operations.
Strong practical experience in event logistics, equipment rentals, supplier management and casual manpower coordination.
Demonstrated experience in event costing, budgeting, operational planning and cost control.
Previous UAE catering and events experience strongly preferred.

Key Skills & Competencies

Strong Microsoft Excel skills, particularly event costing, budgeting and operational reporting.
Ability to independently manage the full event cycle, from costing and planning through to execution, breakdown and financial reconciliation.
Strong understanding of manpower planning, logistics, procurement, inventory and equipment management.
Knowledge of HACCP, food safety and HSE requirements.
Excellent organisational, leadership, communication and problem-solving skills.
Commercially aware, with a focus on profitability, efficiency and cost control.
Highly hands-on, resourceful and capable of working independently under pressure.
Flexible to work extended hours, weekends and public holidays according to operational requirements.

Important: Practical experience, operational competence and a proven ability to independently deliver large-scale catering events are more important than formal academic qualifications for this position.

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About the Company

TGP International

Advises, designs and manages hospitality venues

TGP International provides hospitality consultancy, design and management services to developers, hotel groups, venue owners and restaurant brands. Its teams research markets, develop food and beverage concepts, plan interiors and commercial kitchens, and prepare operating models for restaurants, food halls and event venues. The company also supports recruitment, training, procurement, launch planning and day-to-day operations on client mandates. It earns revenue from professional services and venue management assignments, alongside work helping restaurant brands develop and place franchises. Founded in 2002, TGP International is headquartered in London, United Kingdom.

Company size: 51-200
Company stage: Not listed
Total funding: Not listed
Headquarters: Covent Garden, United Kingdom
Founded: 2002

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