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