catering operations manager
تراينجل للتجاره والهندسه
Total years of experience :18 years, 3 Months
Responsibilities:
Collaborate with appropriate supervisors for the purpose of receiving instructions, answering questions, scheduling work, carrying out assignments, and providing information about all facilities within the client premises.
Work with administration, staff and other trades for the purpose of designing general services facilities and completing new projects efficiently and in compliance with client policies, procedures, goals and objectives.
Diagnose problems and /or failures in designed programs and/or plans for the purpose of amelioration services and provide better services.
Oversee assigned General services areas: restaurant, clubhouse, etc. for the purpose of ensuring all are maintained in safe, clean, and good conditions in accordance with accepted standards.
Ensure proper transportation services are timely granted within client`s premises.
Receive any complaint regarding facilities and decide on appropriate measure to be taken.
Propose to Head of Admin and HR methods to improve General Services.
Collect reports from medical team (Nurses) highlighting on overall employee health status and identify cases that could have been the result of any General Services facility.
Budgeting and establishing financial targets and forecasts.
Managing the payroll and monitoring spending levels.
Responsibilities:
Responsible for leading, managing and developing the Catering, Cleaning, Housekeeping, Maintenance and Procurement Teams within a professional and ethical culture to ensure the highest quality of service delivery.
Assist in all reporting requirements, including exceptional reporting in order to update current situational.
To ensure all Client and RPSG procedures, including security procedures, responsible for QHSE leadership within camp/worksite, including capturing and reporting of monthly Health and Safety statistics.
Charge of all Camp department, cost control, and Human resources of the Camp.
Housekeeping supervision of rooms on 5 stars’ standard.
QA/QC management on HACCP and ISO standards to ensure QMS.
More than 600 meals per day, in 2 kitchens, Pest control supervision.
Maintenance team supervision and supplies requirements.
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