Minimum 10 years of experience.

Job description:

• The project planning, contract management, mobilization, operational delivery, and mobilization of catering services.
• To oversee food production including menu planning, food preparation portion control, presentation and service to the highes standards including planning and supervising the preparation and cooking of meals.
• Will be responsible for managing one or more catering contracts across multiple venues, while assisting with development and implementation of catering strategy and concept of operation across all venues.
• Business development & Marketing Process.
• Assist and involve with the development of catering service levels.
• Assist with the research and analysis of the local and international market.
• Training and developing of the staff.
• Lead the hiring process and selection of candidates in line with personal structure and recruitment plan and training them.
• Complete supervision on the venue teams to ensure that they complete their allocated tasks as part of the overall achievement of the business plan.
• The effective and successful management of labor, quality control and safety.
• Inventory management where they must ensure that the department always has enough stock whenever any items is required.
• Liaise with chefs to plan menus.
• Designate and manage staff job territory and work shifts.
• Ensure adherence to company health, safety and hygiene policies when carrying out job operations.
• Interact with customers to identify their requirements and assist in meeting their needs.
• Establish efficient reporting system to/from the field and top management.
• Execute and consolidate all daily reports and catering match day operational service reports.
• Executes required daily/weekly and monthly reporting in a timely manner.
• Minimum 10 years of experience.
• Experience and ability in working national/ international tenders.
• Good administration and IT skills.
• Excellent team leader and developer of junior management team.

Minimum 10 years of experience.

Job description:

• The project planning, contract management, mobilization, operational delivery, and mobilization of catering services.
• To oversee food production including menu planning, food preparation portion control, presentation and service to the highes standards including planning and supervising the preparation and cooking of meals.
• Will be responsible for managing one or more catering contracts across multiple venues, while assisting with development and implementation of catering strategy and concept of operation across all venues.
• Business development & Marketing Process.
• Assist and involve with the development of catering service levels.
• Assist with the research and analysis of the local and international market.
• Training and developing of the staff.
• Lead the hiring process and selection of candidates in line with personal structure and recruitment plan and training them.
• Complete supervision on the venue teams to ensure that they complete their allocated tasks as part of the overall achievement of the business plan.
• The effective and successful management of labor, quality control and safety.
• Inventory management where they must ensure that the department always has enough stock whenever any items is required.
• Liaise with chefs to plan menus.
• Designate and manage staff job territory and work shifts.
• Ensure adherence to company health, safety and hygiene policies when carrying out job operations.
• Interact with customers to identify their requirements and assist in meeting their needs.
• Establish efficient reporting system to/from the field and top management.
• Execute and consolidate all daily reports and catering match day operational service reports.
• Executes required daily/weekly and monthly reporting in a timely manner.
• Minimum 10 years of experience.
• Experience and ability in working national/ international tenders.
• Good administration and IT skills.
• Excellent team leader and developer of junior management team.