Project Manager - Catering
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Key skills for this role
About the Role
Job Purpose The Project Manager – Catering is responsible for the overall planning, execution, management, and continuous improvement of assigned catering contracts, ensuring th.
Key Skills for This Role
Responsibilities
- Provide overall leadership and management of assigned catering projects from mobilization through full operational delivery.
- Ensure all catering operations are carried out efficiently while meeting contractual obligations, company standards, and client expectations.
- Develop annual, quarterly, monthly, and weekly operational plans to achieve business objectives.
- Monitor operational performance daily and implement immediate corrective actions whenever service levels fall below agreed standards.
- Coordinate all departments including kitchen operations, food production, stewarding, housekeeping, laundry, accommodation services, stores, transportation, and maintenance.
- Prepare annual operational budgets in consultation with senior management and monitor financial performance.
- Control food cost, labour cost, utility consumption, transportation expenses, and operating overheads.
- Ensure complete compliance with HACCP, ISO 22000, local Ministry of Public Health regulations, and client food safety requirements.
- Plan manpower requirements according to operational needs and contractual obligations.
- Participate in recruitment, interviews, selection, onboarding, and mobilization of employees.
Requirements
- Proven experience in managing catering contracts or similar operations
- Strong leadership and team management skills
- Experience in budget preparation and financial monitoring
- Knowledge of HACCP, ISO 22000, and food safety regulations
- Excellent communication and stakeholder management skills
Full Job Posting
Job Purpose
- The Project Manager – Catering is responsible for the overall planning, execution, management, and continuous improvement of assigned catering contracts, ensuring that all operational, financial, contractual, quality, food safety, and health & safety objectives are achieved.
Duties & Responsibilities
- Provide overall leadership and management of assigned catering projects from mobilization through full operational delivery.
- Ensure all catering operations are carried out efficiently while meeting contractual obligations, company standards, and client expectations.
- Develop annual, quarterly, monthly, and weekly operational plans to achieve business objectives.
- Monitor operational performance daily and implement immediate corrective actions whenever service levels fall below agreed standards.
- Coordinate all departments including kitchen operations, food production, stewarding, housekeeping, laundry, accommodation services (where applicable), stores, transportation, and maintenance.
- Continuously review operational processes to improve productivity, efficiency, service quality, and customer satisfaction.
- Lead project mobilization and demobilization activities, ensuring smooth transition with minimal operational disruption.
- Maintain effective communication with all internal departments to ensure seamless service delivery.
- Build and maintain strong professional relationships with client representatives and key stakeholders.
- Prepare annual operational budgets in consultation with senior management.
- Monitor project revenue, operational expenditure, profitability, and financial performance against approved budgets.
- Control food cost, labour cost, utility consumption, transportation expenses, and operating overheads.
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