Minimum Requirements    
Education and Experience

• Diploma/Degree in Hospitality Management, Business Management, or a related field.
• Minimum of 8 years’ experience in catering or food service operations, with at least 3 years in a senior management role overseeing multiple units.
• Proven experience managing large teams, budgets, and multi-site operations.

Skills and Competencies

• Strong leadership and people management skills, with the ability to motivate and develop teams.
• Exceptional planning, organizational, and multitasking abilities.
• Financial acumen with experience in budgeting, forecasting, and cost control.
• Deep knowledge of food safety standards (HACCP, ISO, etc.) and regulatory compliance.
• Excellent problem-solving and decision-making capabilities.
• Strong written and verbal communication skills, with the ability to present performance reports to senior stakeholders.
• Proficient in Microsoft Office (Excel, Word, PowerPoint) and operational management tools.

Other Requirements

• Valid driver’s license and own reliable transport.
• Willingness to travel extensively across sites.
• Ability to work flexible hours, including evenings, weekends, and public holidays.

Duties and Responsibilities    
Key Responsibilities

• Strategic Operations Management
• Oversee the performance of multiple catering units managed by District Managers and Supervisors.
• Develop and implement operational strategies to ensure all units meet their service, quality, and financial goals.
• Standardize processes and ensure consistent implementation of company policies across all sites.
• Conduct regular site visits and operational audits to evaluate performance and compliance.

Leadership and Team Management

• Provide leadership, mentorship, and direction to Catering District Managers and Supervisors.
• Set clear performance targets for direct reports and hold regular review meetings.
• Develop the leadership and technical capabilities of District Managers and Supervisors to ensure effective management of their units.
• Foster a collaborative and high-performance culture across teams.

Financial and Budget Management

• Develop and manage operational budgets for all allocated catering units.
• Monitor unit performance against financial KPIs, including cost control, profitability, and revenue targets.
• Implement corrective actions to address budget variances and optimize resource allocation.
• Identify opportunities for cost savings and revenue growth across all units.

Quality, Compliance, and Food Safety

• Ensure strict adherence to food safety regulations (HACCP, ISO standards, etc.) across all catering units.
• Conduct compliance checks to ensure units meet health and safety standards, quality guidelines, and client requirements.
• Enforce the consistent use of temperature logs, safety protocols, and operational documentation.
• Drive a culture of excellence in hygiene, cleanliness, and operational standards.

Client and Customer Relationship Management

• Serve as the key liaison between the company and clients for all allocated units.
• Build and maintain strong client relationships to ensure high levels of satisfaction and retention.
• Address client concerns and complaints promptly, implementing solutions to improve service.
• Collaborate with District Managers to identify client needs and tailor service offerings accordingly.

Reporting and Administration

• Consolidate and present operational performance reports, including financial data, KPIs, and compliance status, to senior management.
• Ensure District Managers and Supervisors maintain accurate and up-to-date operational records.
• Provide insight into areas of operational improvement and drive the implementation of best practices