CraftMyPlate is Hyderabad's go-to platform for food experiences for micro-events—house parties, birthdays, office celebrations, festive gatherings, and more. We are building the operating system for how India discovers, customises, and orders food for smaller events.

Started in Hyderabad and backed by established founders and investors, CraftMyPlate is a funded, fast-growing startup working at the intersection of food, technology, and consumer experience. As we take on more and larger events, we need someone who owns what happens on the ground—from the moment vendors and staff arrive at a venue to the moment the last plate is cleared—with the same discipline and presentation standards you'd expect at a well-run banquet hall, but built for a startup's speed.

Your Role

This is not a coordination or checklist role. You will own the ground-level execution of every CraftMyPlate event—managing outdoor catering crews, setup boys, live counters, and presentation standards on the day itself. You bring real banquet-floor experience: you know how a buffet line should look, how a live counter should be staffed and timed, how setup should be sequenced, and how to fix a problem on the spot without it ever reaching the client.

Your job is to make sure every event—regardless of which vendors are involved—looks and runs like it's from one consistent, high-standard playbook.

What You'll Own

- Own on-ground execution for every event: setup sequencing, presentation standards, staff and crew coordination, and real-time problem-solving during the event.
- Directly manage and brief outdoor catering staff, setup crews, and live-counter teams from multiple vendors on the day of the event, ensuring they operate as one cohesive unit, not disconnected vendor teams.
- Set and enforce presentation standards—buffet layout, counter aesthetics, staff grooming and conduct, timing of service—so every event meets a consistent CraftMyPlate quality bar, whatever the scale.
- Build standard operating procedures (SOPs)



and event-day checklists for setup, service, and breakdown, so execution quality doesn't depend on which crew shows up.
- Act as the single point of accountability on the ground—when something goes wrong (a delay, a missing item, a staffing gap), you resolve it in real time without escalating it into a client-facing problem.
- Train and calibrate on-ground vendor staff and setup crews to CraftMyPlate's standards, even though they're not directly employed by us.
- Coordinate closely with the Vendor Management Manager to flag which vendors perform well on the ground and which don't, feeding directly into future vendor decisions.
- Track and report event-day metrics: setup time, service timing, presentation quality, on-ground issues, and client satisfaction at the execution level.
- Build a bench of on-ground supervisors/leads under you as event volume grows, so execution quality scales without your personal presence at every single event.

What We're Looking For

- Someone who has run live, large-scale banquet or catering floors themselves—not someone who has only planned events on paper.
- A person with a sharp eye for presentation and detail—the kind of person who notices a crooked buffet setup or a poorly timed live counter without being told.
- Someone who can command a room of vendor staff and setup crews who don't report to them on paper, and get disciplined execution anyway.
- A calm problem-solver under pressure—event-day issues are inevitable, and we need someone who fixes them quietly and fast.




- Someone who has outgrown the ceiling of a traditional hotel/banquet floor role and wants to build and own an operations function at a startup, with a clear path to owning execution across a growing city or region.
- Comfortable with irregular hours—event days don't follow a 9-to-6 clock, and this role requires being on the ground when events happen, including evenings and weekends.

Skills & Requirements

- Minimum 4–5 years of experience in banquet operations, catering execution, or event operations, ideally from a hotel, banquet hall, or large catering company background.
- Hotel management or hospitality degree preferred; hands-on floor/execution experience is essential regardless of degree.
- Demonstrated experience managing on-ground staff and vendor crews during live events—not just back-office event planning.
- Solid sense of presentation and service standards, with the ability to train others to the same bar.
- Ability to stay calm and solve problems in real time during live events.
- Should be at a manager level—capable of owning ground operations independently and eventually building a team under them.
- Based in Hyderabad, with flexibility for event-day hours including evenings and weekends.

What This Role Is Not

- It is not a desk-based event-planning or coordination role—this is a hands-on, on-ground execution role.
- It is not a vendor-sourcing or contracting role—that function sits with the Vendor Management Manager; this role executes with whatever vendors are contracted.
- It is not suitable for someone who wants fixed daytime hours with no event-day flexibility.
- It is not a role for someone who directs from a distance—you're expected to be present and hands-on at events, especially in the early phase of building this function.

At CraftMyPlate, you will learn directly from people building a category-defining company, work with talented teams across functions, and see a clear connection between your work and the company's growth.

📌 Catering Operations Manager (Hyderabad)
🏢 Craft My Plate
📍 Hyderabad