Chief Operating Officer - F&B Catering

Talent Recruit; Bandar Baru Bangi; On-site; MYR 300,000 - 400,000; Full time

Job summary

A reputable large-scale catering firm based in Malaysia is seeking a Chief Operating Officer (COO) to oversee daily operations. In this role, you will ensure strict adherence to quality standards, drive operational efficiency, and manage budgets. The ideal candidate must have a Bachelor's degree and 10-15 years of progressive experience in hospitality operations, with proven leadership skills in large teams. This is a pivotal position that impacts both private and government-linked clients.

Qualifications

• Minimum 10-15 years of experience in F&B or hospitality operations.
• At least 5 years in a senior leadership role (VP of Operations, Director of Operations, etc.).
• Direct experience with large-scale contract feeding or institutional catering.

Responsibilities

• Oversee all operational aspects of large-scale F&B contract execution.
• Streamline and optimize kitchen operations and meal delivery schedules.
• Drive continuous improvement initiatives and enhance service delivery.
• Directly manage and optimize the end-to-end supply chain.

Skills

Client relation skills

Negotiation skills

Leadership

Operational efficiency

Education

Bachelor's degree in Business Administration, Operations Management, or Hospitality Management

Job description

Company Background:

Our client is a reputable large-scale catering and food services organization based in Bangi, Selangor with nationwide operations serving private and government-linked clients. They are looking to appoint a Chief Operating Officer (COO) to manage day-to-day administrative and operational functions of the company.

The key focus of the COO role is maximizing operational efficiency, ensuring successful execution of all feeding contracts, and driving sustainable financial growth across regulated and commercial sectors.

Key Responsibilities:

• Oversee all operational aspects of large-scale F&B contract execution, ensuring strict adherence to contractual terms, quality standards, and service level agreements (SLAs) for clients.
• Streamline and optimize kitchen operations, food preparation processes, serving methodologies, and meal delivery schedules to ensure high quality and efficiency.
• Implement robust quality assurance and control programs, especially concerning food safety, hygiene, and compliance with local health regulations (HALAL / Local Government Requirements, Military Operating Standards).
• Drive continuous improvement initiatives to enhance service delivery and cost-effectiveness.
• Full accountability of the company's Profit & Loss (P&L) results for all operational activities.
• Develop, manage, and monitor operating budgets and forecasts.
• Identify opportunities for cost optimization and revenue generation.
• Implement financial controls and reporting mechanisms to track key performance indicators (KPIs) and drive accountability across operational units.
• Directly manage and optimize the end-to-end supply chain from procurement to consumption.
• Oversee warehousing operations, ensuring efficient storage, proper stock rotation (FIFO/FEFO), and minimizing spoilage/waste.
• Develop and manage logistics plans for timely and reliable delivery of raw materials and prepared meals to multiple, often remote or regulated, contract sites.
• Ensure the company adheres to all Government contract regulations, health standards, and Basic Malaysian Labour Laws (e.g., Employment Act 1955, minimum wage regulations).
• Oversee a robust Repair and Maintenance (R&M) program for all operational assets, including kitchen equipment, vehicles, and facilities, ensuring minimal operational downtime and compliance with safety standards.
• Act as the primary operational liaison with high-level contacts from Government and major Private clients.
• Must be proficient or quickly become proficient in utilizing basic operating software relevant to the F&B industry.

Requirements & Qualifications:

• Bachelors degree in Business Administration, Operations Management, HospitalityManagement, or a related field
• Minimum 10-15 years of progressive experience in F&B or hospitality operations, with at least 5 years in a senior leadership role (VP of Operations, Director of Operations, or similar).
• Direct experience with large-scale contract feeding, military/government contracts, or institutional catering.
• Proven ability to lead and mentor large, diverse teams. Exceptional client relation and negotiation skills.

Interested candidate may apply online or email resume at [e-mail]

Only candidates who are shortlisted will be notified.