Key Accountabilities:

• Oversee day-to-day catering operations across multiple locations within the sector.
• Ensure compliance with food safety, health, and hygiene regulations across all sites.
• Prepare and manage budgets for catering services, ensuring cost-effective operations, Monitor financial performance, including costs, revenue, and profitability targets.
• Negotiate contracts with vendors and suppliers to secure favorable terms.
• Recruit, train, and supervise catering staff, ensuring high performance and adherence to standards.
• Conduct regular meetings with clients to review service standards, address concerns, and implement feedback.
• Analyze market trends and client needs to improve catering services and offerings.
• Ensure consistent quality of food, presentation, and service across all locations.
• Conduct regular site visits to maintain oversight and implement improvements as needed.

Knowledge, Skills, and Experience :

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Proven experience in facility management is a must.
• 7+ years of experience in the same field.
• Proven experience managing budgets, vendor relationships, and client accounts.
• Strong leadership and team management abilities, with experience in staff development.
• Excellent organizational skills and attention to detail.
• Strategic thinker with a problem-solving attitude to improve operational efficiency.