Head of Catering Operations at Olman Business Solutions (OBS) Limited

Location: Portharcourt, Rivers

Job Summary

• Responsible for the planning, supervising, and coordinating of all catering operations activities of the company in line with policies, Procedures, and Processes.

Responsibilities

• Plan, supervise and coordinate all catering operations activities of the company in line with policies, Procedures, and Processes.
• Prepares monthly and annual operational material budget for management consideration.
• Manage the Catering Operation with the available resources within budget and to achieve sales, cost of sales, and gross profit targets.
• Ensures that all company assets are safeguarded.
• Coordinating the pursuit of mature retention and outstanding payment on contracts.
• Establish parameters for a 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 report 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 specifications and performance to clients.
• 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 feedback on service performance and general staff performance on their tasks.
• Analysis of periodic reports of project operations.
• Monitors preparation of weekly menu by Operations Supervisors/Camp Bosses.
• Monitors full compliance to the menu to clients at the various locations.

Qualifications & Experience

• 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 the catering and hospitality industry is a must.
• Proficient in the use of MS Office.