Prime Objective:

• Assist the Director in meeting the business requirements and challenges of the division including P&L responsibility. 
• Provide leadership within departments to improve performance by developing and implementing performance standards
• Develop, implement and ensure compliance of the Operations Manual

Key Tasks:

• Operations & Business Improvement
  • Responsible for the development and compliance of each department's annual operations plan
  • Liaise with General Managers to ensure operational efficiency in catering operations.
  • Responsible for operational support to other departments
  • Develop, implement and ensure compliance of Standard Operating Procedures (SOP's)
  • Review operational gaps and opportunities plan for and manage change.
• Sales & Marketing
  • Responsible for the preparation of the annual marketing plan in conjunction with General Managers
  • Ensure customer satisfaction levels are surveyed, analyzed and provide recommendations for improvement
  • Prepare/review and submit all commercial bids and proposals
• Personnel
  • Measure the effectiveness of staff training and development programs as proposed by General Managers
  • Identify and develop business unit HR strategies with General Managers & HR department.
  • Liaise with HR to evaluate the effectiveness of the business unit recruitment process.
• Financial
  • Analyze P&L and gauge business value (ROI)
  • In conjunction with the Financial Controller, responsible for the preparation and achievement of each departments monthly/quarterly/annual budgets.
  • Analyze capital requirements of the business and prepare targets in conjunction with the Financial Controller
  • Provide monthly recommendations for financial improvements to Director
• Communication
  • Drive the formal communication process in each department
  • Actively coach department managers to achieve goals

Essential Skills and Qualifications:

• Diploma/degree in foodservices management from a recognized post secondary educational institution.
• A minimum of 10 years' experience within a multi facetted catering environment covering all aspects from purchasing through to administration.
• Excellent knowledge of business and management principles involved in strategic planning and resource allocation
• Excellent business analytical skills
• Excellent English language and communication skills
• Having held a senior management position in other organizations
• Strong and confident leadership skills
• Strong negotiation skills

Preferable Skills and Qualifications:

• Remote site experience
• Should be able to work in a multi-cultural environment