Catering Manager – Facility Management Remote Site
Job Description
Responsible for overall catering services for a O&G comprehensive remote site Facility Management project:<p><br></p><strong>Work location: </strong>Ras Laffan Industrial City (RLIC) – Site Office<p><br></p><strong>Work conditions: </strong>Accommodation at the site, one day off a week, 15 days off after 6 months Service, 2 Round trip Tickets to home country per year.<p><br></p><strong>Major responsibilities of the Catering Manager are to:</strong><p><br></p><ul><li>Responsible for the proper service delivery and respect of contractual terms for the best interest of Newrest Gulf. </li><li>Liaise with chefs to plan menus or for the client as per the agreed SOW. </li><li>Oversee the procurement and management of food and non- food items required for catering the project. </li><li> To prepare, produce and present food to the agreed standard and in accordance with company policy and within food costs provided. </li><li>Supervise staff operations to ensure compliance with set standards of quality and service. </li><li>Plan, prepare and manage financial budgets to meet set targets. </li><li>Ensure adherence to the company health, safety and hygiene policies when carrying out job duties. </li><li>Carry out research to identify changes in consumer taste requirements and menus. </li><li>Help resolve arising client complaints or staff issues to ensure a calm work environment and best customer satisfaction. </li><li>To be responsible for allocation of work to the kitchen/service/cleaning staff. </li><li>To attend to all internal and external customer complaints and achieve satisfactory closure and take the necessary action in the event of a crisis associated with employee safety, food contamination, commodity non-conformance and environmental contamination. </li><li>To follow Newrest Gulf HSE plan and achieve HSE targets. </li><li>To ensure proper grooming and hygiene of self and all production/service/cleaning staff. </li><li>To oversee/assist/sort out stores and maintain stores including meat, fish, vegetable and frozen items as well as other non-food items. </li><li>Respect and follow up QHSE policies & must rules. </li><li>Report any incident, accident & unsafe act to the management</li><li>Minimum qualification of bachelor’s in hospitality management or any such equivalent degree. </li><li>At least 10 years or more proven quality assurance experience, in Catering and food industry</li><li>Good knowledge of food safety and Hygiene standards, Catering business procedures. </li><li>Excellent communication and negotiation skills. </li><li>Ability to manage in a diverse environment with a focus on client and customer services. </li><li>Good business and commercial acumen. </li><li>Strong leadership and motivational skills including the ability to build strong relationships with customers and staff. </li><li>Financial, budgeting and stock-taking skills. </li><li> Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation.</li></ul>
