Workplace Hospitality Officer
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Key skills for this role
About the Role
Masdar is seeking a Hospitality Services Officer to manage corporate pantry operations, catering services, and executive hospitality. The role ensures high-quality service for employees and VIP guests while maintaining operational efficiency and compliance.
Key Skills for This Role
Responsibilities
- Manage day to day operation of all corporate pantry and hospitality services across company locations
- Ensure pantry facilities remain fully stocked, clean, organized, and operational
- Coordinate hospitality support for meetings, workshops, board meetings, executive sessions, and corporate events
- Coordinate catering requests for internal meetings, training sessions, corporate events, and VIP visits
- Manage catering and hospitality service providers in accordance with contractual obligations and SLAs
- Monitor pantry inventory, consumables, beverages, and supplies; forecast consumption trends
- Coordinate hospitality arrangements for executive management, Board members, dignitaries, and international delegations
- Monitor hospitality and catering expenditure against approved budgets
- Ensure compliance with food safety regulations, hygiene standards, and HSE requirements
- Collect employee feedback and recommend service enhancements
Requirements
- Bachelor's degree in Hospitality Management, Business Administration, Facilities Management, Hotel Management, or related field
- 4 7 years of experience in hospitality services, facilities management, corporate services, workplace experience, or catering operations
- Experience managing hospitality vendors and service contracts
- Experience supporting executive offices and VIP events is preferred
Full Job Posting
Job Purpose
- The Hospitality Services Officer is responsible for managing the Company's hospitality services, including pantry operations, catering services, meeting room refreshments, executive hospitality, and vendor performance.
- The role ensures a consistent, high quality hospitality experience for employees, visitors, executives, and VIP guests while maintaining operational efficiency, cost control, and compliance with health, safety, and hygiene standards.
Key Responsibilities
- Manage the day to day operation of all corporate pantry and hospitality services across company locations.
- Ensure pantry facilities remain fully stocked, clean, organized, and operational at all times.
- Develop and maintain hospitality service standards across all offices.
- Coordinate hospitality support for meetings, workshops, board meetings, executive sessions, and corporate events.
- Ensure consistent delivery of premium hospitality services aligned with the Company's image and standards.
- Coordinate catering requests for internal meetings, training sessions, corporate events, and VIP visits.
- Liaise with approved catering suppliers to ensure timely delivery and service quality.
- Review catering menus and recommend improvements to support employee wellbeing and dietary requirements.
- Ensure food quality, presentation, and service standards meet corporate expectations.
- Resolve service issues and implement corrective actions where required.
- Manage catering and hospitality service providers in accordance with contractual obligations and SLAs.
- Conduct regular supplier performance reviews and monitor KPIs.
Qualifications
- Bachelor's degree in Hospitality Management, Business Administration, Facilities Management, Hotel Management, or a related field.
- 4–7 years of experience in hospitality services, facilities management, corporate services, workplace experience, or catering operations.
- Experience managing hospitality vendors and service contracts.
- Experience supporting executive offices and VIP events is preferred.
Key Performance Indicators (KPIs)
- Hospitality customer satisfaction.
- Catering service quality and SLA compliance.
- Vendor performance evaluation results.
- Pantry availability and inventory accuracy.
- Budget adherence.
- Reduction in food and consumable waste.
- Timely delivery of catering services.
- Compliance with hygiene and safety standards.
- Number of continuous improvement initiatives implemented.
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