Minimum Requirements    
Education and Experience

• Diploma/Degree in Hospitality Management, Food Service Management, or a related field.
• Minimum of 5-7 years’ experience in the catering or food service industry, with at least 3 years in a management role overseeing multiple units/sites.
• Proven experience leading teams, managing budgets, and ensuring operational excellence.

Skills and Competencies

• Strong leadership and team management skills, with the ability to mentor and motivate staff.
• Exceptional organizational and multitasking abilities.
• Financial acumen with experience in budgeting, cost control, and financial reporting.
• In-depth knowledge of food safety regulations (HACCP, ISO) and operational compliance.
• Excellent communication, negotiation, and interpersonal skills.
• Strong problem-solving and decision-making abilities.
• Proficiency in Microsoft Office Suite (Excel, Word, Outlook) and operational management tools.

Other Requirements

• Valid driver’s license and own reliable transport.
• Willingness to travel extensively within the district to oversee multiple catering units.
• Ability to work flexible hours, including evenings, weekends, and public holidays as required.

Duties and Responsibilities    
Key Responsibilities

Operational Management

• Oversee day-to-day operations of all catering units within the district to ensure operational excellence.
• Conduct regular site visits to assess operations, food quality, hygiene, and compliance with company policies.
• Develop and implement operational plans to drive efficiency, improve service delivery, and meet performance targets.
• Support Catering Managers in resolving operational challenges and implementing best practices.

Team Leadership and Performance Management

• Lead, mentor, and motivate Catering Managers to achieve operational and financial targets.
• Set clear performance goals for Catering Managers and conduct regular performance reviews.
• Identify training and development needs to enhance staff capabilities and overall performance.
• Foster a positive and collaborative working environment that encourages teamwork and accountability.

Financial Management

• Assist in preparing and managing budgets for all units within the district.
• Monitor and control operating costs, ensuring profitability across all catering sites.
• Analyse financial reports and KPIs to identify trends, opportunities, and areas for improvement.
• Implement cost-saving initiatives without compromising on quality or service standards.

Quality, Safety, and Compliance

• Ensure strict adherence to food safety and hygiene regulations (HACCP, ISO, etc.) across all units.
• Conduct compliance audits to ensure catering units meet company, client, and legal standards.
• Address non-compliance issues swiftly and implement corrective measures.
• Promote a culture of excellence in quality, safety, and cleanliness across all sites.

Client and Customer Relationship Management

• Build and maintain strong relationships with clients to ensure satisfaction and retention.
• Address client concerns and feedback promptly, collaborating with Catering Managers to implement solutions.
• Ensure Catering Managers meet client requirements and deliver exceptional customer service.
• Identify opportunities for service improvements and growth within the district.

Reporting and Administration

• Compile and present district performance reports, including financials, KPIs, and operational updates, to the Operations Manager.
• Monitor and evaluate the performance of all catering units, ensuring targets and standards are consistently met.
• Maintain accurate records of compliance, staffing, and financial performance for all sites.