Summary

Efficiently plan, coordinate and oversee all aspects of daily operations to sync the expected input with output

Responsibilities

¨ Plan, supervise and coordinate all catering operations activities of the company in line with company Polices, Procedures and Processes.

¨ Prepares monthly and annual operational material budget for management consideration.

¨ Manage the Catering Operation with available resources within budget and to achieve sales, cost of sales and gross profit targets.

¨ Ensures that all company’s assets are safeguarded.

¨ Coordinating the pursuit of mature retention and outstanding payment on contracts.

¨ Establish parameters for business plan and update as necessary.

¨ Work closely with business development manager in bid preparation.

¨ Preparation and timely submission of accurate monthly and quarterly production reports to reflect business performance.

¨ Preparation of annual catering budget for management review and approval

¨ Timely submission of relevant camp operations document (signed recaps and meal sheets) for prompt invoicing to client.

¨ Liaison with clients.

¨ Manage and control service offers to deliver agreed service specification and performance to client.

¨ Liaison with company Finance, Procurement and QHSE departments for effective coordination of catering activities.

¨ Ensures sound and effective relationships with past, current and prospective clients for business growth.

¨ Ensures that regular reports on financials and production activities of the company are produced and updated.

¨ Regular preparation and reporting of operational activities at the various locations. This includes menu compliance, client’s feedback on service performance and general staff performance on their tasks.

¨ Analysis of periodic report of project operations.

¨ Monitors preparation of weekly menu by Operations Supervisors/Camp Bosses.

Monitors full compliance to menu to clients at the various locations

Requirements

B.Sc. Degree or HND in Food Science & Technology, Hotel & Catering Management.

​ Minimum 10 years post qualification experience. ​

¨ Professional Certification in Food Safety and Hospitality Management.

¨ Prior experience in catering and hospitality industry is a must.

¨ Proficient in the use of MS Office