Job Description

Key Responsibilities:

• Operational Management: Direct day-to-day operations, including production, logistics, and delivery of food services, ensuring adherence to quality and safety standards.
• Financial Control: Manage operating budgets, control food and labor costs, and implement strategies to improve profitability and achieve revenue targets.
• Business Development: Identify and convert new business opportunities within industrial sectors (oil & gas, manufacturing) and manage renewals for existing client contracts.
• Client Relations: Act as the primary liaison with clients to understand requirements, address complaints, and ensure high customer satisfaction.
• HR and Staffing: Recruit, train, and supervise catering staff, managing shift schedules and driving a high-performance, safe culture.
• Safety & Compliance: Ensure strict adherence to health, safety, and hygiene regulations, including HACCP and OSHA standards. 

Qualifications:

• Education: Bachelor’s degree in Business Administration, Hospitality Management, or a related field; MBA is often preferred.
• Experience: Proven experience (often 3-5+ years) in industrial catering, hospitality, or corporate food service management.
• Skills: Strong financial acumen (budgeting, cost control), leadership abilities, and Proficiency in MS Office and specialized catering software.
• Competencies: Excellent communication, negotiation, and problem-solving skills in high-pressure environments