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.

Source: official careers site of TGP International. Apply directly with the employer.