Catering Operations Manager

To lead on all aspects of the food and beverage operation on behalf of the F&B Department and proactively develop strategies to enhance sales and standards matching the needs of our guests and clients

Line Manager: F&B Director

Responsible for: F&B Manager and assistants, Event Catering Manager and assistants and all casual staff on site.

Purpose of role within the organisation:

P&J Live is operated and managed by ASM Global, the largest venue operator in the world, which leverages the experience of managing and operating venues to provide consulting advice to owners, to deliver world-class venues.

ASM Global is the world’s largest and most trusted venue management and services company operating the most prestigious entertainment, sports, and exhibition venues spanning five continents, with a portfolio of more than 300 stadiums, arenas, convention centres, entertainment districts, theatres, amphitheatres, and equestrian and recreational centres. From Aberdeen to Anchorage, and Sydney to Stockholm, our venues connect people through the power of live experiences.

P&J Live is committed to creating a diverse program of outstanding live entertainment events, conferences, exhibitions and banquets. We are in the business of creating a complete and positive experience for our customers from the moment they become aware of us to the time they recount the visit to others. Each P&J Live employee carries the responsibility for maintaining these high standards and in return the company invests in its personnel through training, equipment and appraisal.

The purpose of the Catering Operations Manager is to lead on all aspects of the food and beverage operation on behalf of the F&B Department and proactively develop strategies to enhance sales and standards matching the needs of our guests and clients.

Main Responsibilities:

  • To work with the F&B director in achieving objectives and manage the day to day running of the Food and Beverage operation, constantly seeking to improve product and quality in a manner that ensures guest/client satisfaction
  • Drive standards by updating SOP manuals and ensure they are updated on a regular basis
  • Oversee the Hospitality and C&E areas, ensuring tasks are assigned and implemented in accordance with SOPs, policies and legal requirements for all events and that stock rotation, cleaning procedures and suitable stock levels are in place.
  • To ensure staffing levels are adequate and relevant in line with shift patterns and recognised busy periods
  • To control and achieve agreed financial targets whilst maximising all commercial opportunities
  • To develop and evolve all client services of the catering operation, ensuring regular adjustments and improvements are both recommended and implemented
  • To be responsible for all personnel assigned to the catering services, irrespective of whether or not they are employees of the Company, in accordance with Company personnel and training policies
  • To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislations and procedures
  • Work alongside the Sales and Hospitality departments and relevant external contractors to co-ordinate activities for clients.
  • Liaise with the team to ensure stock levels are maintained in line with the events calendar and raise purchase orders when required.
  • Provide cover in the absence of the F&B Director.

Client Service:

  • To ensure that guests are given a prompt, efficient service and expectations are consistently exceeded
  • To ensure guests enjoy an inspirational experience on each visit to the venue
  • To regularly monitor guest feedback and produce a suitable action plan based on the results
  • To be guest focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling guest requests
  • Work with the kitchen team to ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service
  • To ensure that you deliver what you promise to the guest and client
  • To ensure that all agreed service objectives are met in line with guest expectations

People Management:

  • To assess employee performance and recognise training needs and potential.
  • To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and the company
  • To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training
  • To motivate and lead by example
  • To maintain and manage staff by selecting, recruiting, guiding and training team members in line with company’s procedures
  • To treat your team in the venue as you would expect to be treated

Financial Management:

  • Assisting in the preparation of budgets and targets specific to catering; monitoring performance and ensuring all target are met; liaising with the accounts department to ensure that forecasts are prepared to maximise profitability and sales.
  • To ensure that you share all the appropriate financial information promptly and accurately with the F&B Director.
  • To ensure that all reporting is completed in a timely fashion; accurately and efficiently and in line with company procedures
  • To ensure the team are filling out their wage forecasting sheets in line with budget.
  • Assist the F&B Director in all operational requirements of the F&B operations in line with KPIs and budget.
  • Ensure all available resources are used to their optimum, ensuring a well maintained and profitable operation.
  • Ensure all event invoicing and billing is carried out accurately and promptly.

Additional Responsibilities:

  • To take responsibility for contributing towards your own development with the guidance of the F&B Director and attend training courses as identified.
  • To show commitment to company values in all aspects of your role.
  • To act as a positive ambassador for the company and the venue.
  • To undertake any other reasonable duties as requested by the F&B Director.

Knowledge and qualifications:

  • Professional catering qualifications and training within the industry
  • Minimum of two years working in a senior supervisor or management role in a similar, high volume, customer focused venue.
  • Sound knowledge of budgeting, stock and margin control.


  • Ability to stay calm under pressure.
  • Strong organizational skills.
  • Smart appearance and presentation.
  • Good understanding of financial implications and margin control.
  • Ability to work in a team.
  • Strong leadership skills.
  • Excellent organisation and planning skills with the ability to work flexibly under pressure, to prioritise and to meet deadlines.
  • Confidence and energy, with a proactive nature and the ability to take initiative.
  • Excellent written and verbal communication skills.
  • A desire to develop their career.


  • A minimum of 2 years’ experience of working in a similar environment ideally within the entertainment/leisure industry.
  • Managed food service & delivery for dinners of up to 600 guests.
  • Have previous team leader, supervisory or management experience.
  • Experience of organizing hospitality, functions and events.
  • Have a thorough understanding of food hygiene and health and safety regulations and hold basic food hygiene certificate.
  • Experience of managing staff.
  • Experience of providing excellent customer care.
  • Experience of budget/cost management.
  • Experience of working with staff at all levels throughout a company.
  • Proven IT experience including Microsoft suite and EPOS systems.

General information:

The requirements of the business are such that a high degree of flexibility is necessary and therefore some evening and weekend work will be required. Additionally, there will be occasions where there will be a requirement to work at other venues operated by ASM Global.


Covering letter, detailing your experience in this field, and CV should be sent to Emma Richardson, F&B Regional Director:[email protected] by 16th January 2023.

Posted on:


Full Time


Covering letter, detailing your experience in this field, and CV should be sent to:

By email

Emma Richardson, Food and Beverage Regional Director

Email: [email protected]

By post

FAO: Emma Richardson

P&J Live
East Burn Road,
AB21 9FX

Frequently Asked Questions

How can I buy Premium Hospitality tickets?

You can see our hospitality packages here. To discuss hospitality experiences or package options, contact our team.

How can I buy a VIP View Bar Upgrade?

You can purchase a VIP View Bar Upgrade to selected events here. It includes early access, fast-track entry, complimentary drink on arrival and access to the View Bar before, during and post-show.

How can I purchase tickets for a concert at P&J Live?

Tickets are available from our ticketing agent Ticketmaster on

P&J Live do not sell tickets directly.

How do I register for access to venue presale?

For certain events, venue presale tickets might be on offer. This means you'll be access tickets before they go on general sale.

To gain access to our exclusive venue presale, sign up to our newsletterhereand we will send you an email with the presale link for tickets go on general sale!

Tip: Also follow us on Facebook, Twitter and Instagram to stay updated.

How can I book a table at 195 Bar & Grill?

Our 195 Bar & Grill offers a unique dining experience before selected shows at P&J Live. You can check availability and book a table here.

Will I be able to purchase food at P&J Live?

There is a wide range of food and beverage options available to purchase for concerts and events, including catering outlets offering a variety of hot food options.

Please note - it is against venue policy to allow patrons to bring in their own food and drink to the venue. At P&J live it is our aim to be completely cashless, all of our bars, kiosks and restaurants accept card payments, this is more efficient, safe and ensures a speedy transaction. There are therefore no cash machines on the TECA site.

Is there parking available at P&J Live?

Yes, there is parking available on-site at P&J Live.

There are various ways to pay for your parking at P&J Live

On site payment machines: We accept both cash and card payments on site, pay on exit is required by entering your vehicle registration at any one of our machines located in the car parks. Please note payment machines only take coins and not notes.

APCOA Connect App: Up to 24 hour after you have left the venue, you can pay for your parking on the APCOA Connect App. Once you have downloaded the app, use location code 6680 for the Sub-T Car Park (underground) and location code 2356 for the Surface Car Park.

You can also pay for parking via the APCOA website here, click which car park you parked in and then you will be able to pay for parking.

Can I pay by cash within P&J Live?

At P&J Live it is our aim to be completely cashless, all of our bars, kiosks and restaurants accept card and contactless payments. This is more efficient, safe and ensures a speedy transaction.

There are no cash machines on the TECA sites.

What bus can take me to P&J Live?

Regular buses will be coming in and out of the complex daily for public use. Details on bus routes and operators are still in discussion and any updates will be posted on the getting here page of the website.

Currently, the Stagecoach Bluebird Jet Service 727 runs regularly from Aberdeen City Centre to Aberdeen Airport, stopping in the TECA site.

How do I purchase accessible seating for a show at P&J Live?

All the tickets for our Special Access Platform are sold via our ticket agent Ticketmaster.

Further information on accessibility at the Venue can be found on our Accessibility page.

More Questions 

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