Operations Manager at H-CUE Catering

Location: Port Harcourt, Rivers

Role Responsibilities

• Plans, supervise and co-ordinate all catering operations activities of the company
• Prepares monthly and annual operational material budget for management consideration
• Manage the catering operation with available resources within budget to achieve sales, cost of sales and gross profit targets
• Ensure that all companyТs assets are safeguarded
• Prepare and submit accurate monthly and quarterly production reports to reflect business performance.
• Analysis of periodic report of project operations
• Ensure the efficient and effective delivery of catering operations and designated services to the client organization in accordance with the agreement of the contract
• To deliver the highest possible standard of food with the resources available and within budget.
• Effective management of the team to ensure the delivery of both qualitative and quantitative results
• To manage and control the service offers for the client to the agreed specification and to the agreed performance
• To actively seek and identify opportunities and innovation for business growth & development with focus on latest food trends and best practices.
• Responsible for HSE compliance within the catering services locations
• Motivate, coach and train staff to perform to the highest standards and in line with HCUE Policy.
• Ensure hospitality is produced to the highest possible standard and is delivered to the agreed specification.
• To manage and control the effective operation of the location.

The Ideal Candidate

• Proven track record in a similar environment.
• Proven experience within a high volume catering environment.
• Excellent communication skills with Customers, Client, Colleagues and Team Members
• Strong commercial and business acumen.
• Strong financial understanding and demonstrable budgetary control and results orientated.
• Experienced leader with excellent people skills and positive attitude.
• Self-motivated and innovative.
• Resourcefulness (capable of taking the initiative and overcoming challenges).
• Develop and maintain working practices in line with current food hygiene regulations and ensure staff are fully conversant in this area

Qualifications

• BSc. / HND in Food Science & Technology, Hotel & Catering Management
• Certificate in Advance Food Safety Management
• 10 years' experience of working as a Catering Manager.
• Experience of leading and motivating a team.
• Experience of working in a customer service environment.
• Experience of financial accountability
• Excellent Culinary skills
• Good Knowledge of catering products
• Sound awareness of health & Safety and food legislation