Operations Manager at Olman Business Solutions (OBS) Limited

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