Catering Operations Manager

Power International Holding (PIH); Doha; Vor Ort; QAR 180.000 - 240.000; Vollzeit

Zusammenfassung

Power International Holding (PIH) is seeking a senior operations leader to oversee comprehensive catering and facilities management across our hospitality portfolio in Qatar. You will drive catering revenue, cost controls, and service standards while coordinating with marketing, culinary, and sales teams to align with business goals.

The role requires a minimum of 10 years in related roles with GCC exposure, strong P&L and costing knowledge, and expertise in ERP SAP.

Qualifikationen

• 10 years of experience in similar roles with GCC experience.
• Experience with ERP SAP systems is required.
• Strong understanding of catering operations and financial controls.

Aufgaben

• Develop and manage catering operations strategy to meet revenue goals and improve guest satisfaction.
• Direct facilities management and catering teams to ensure cost control, staffing efficiency, and service excellence.

Kenntnisse

Catering operations

Costing

P&L knowledge

Financial controls

Labor controls

Policies & procedures

Internal controls

ERP SAP

Ausbildung

MBA

Jobbeschreibung

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To manage the operation of catering events to meet operating and financial goals, client objectives and customer needs. Constantly monitor optimal business mix and continually identify and develop new markets and products to proactively react to changing market conditions. This role establishes, communicates, and ensures compliance of appropriate sanitation and safety standards across the organization.

Job Responsibilities 1

• Develop and maintain effective client and customer rapport for mutually beneficial business relationships. Implement communication strategy as provided by marketing team in order to build catering revenue
• Identify operational problems that impact the effectiveness of overall catering sales performance and work closely with appropriate Departments on solutions.
• Develop and implement standardized inventory control procedures. Leads in establishing controls of labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory controls.
• Develop and update food and beverage policies and procedures
• Collaborates with the sales and culinary teams to establish and maintain effective client relations and customer satisfaction
• Strategize with General Manager to review goals and a plan of how to achieve them. This includes review of Catering Sales Forecasts and upcoming prospecting focus, plus review of Prospect Inventory and other related reports.
• Ensure that costs are controlled throughout the operational departments and results are analyzed regularly to highlight problem areas and take appropriate action.
• Work collaboratively with all department managers to make sure operations are running smoothly.
• Coordinates the day to day operations and strategy of the restaurants through regular site visits, effective communication and implementation of policies and procedures.
• Ensure that cost controls are effectively executed on a consistent basis, including but not limited to food variance, supplies, and repairs and maintenance. Quickly identify problem areas and ensure that a corrective action plan is implemented to address gaps in performance, resulting in fixing the problem

Job Responsibilities 2

• Oversees the Facilities Management services and processes that support the core business of the organization to ensure standard and practices are followed for maximum efficiency and that the most suitable working environment is attained for its employees and their activities.
• Directs Facilities Management functional strategies and specific objectives and develops budgets/policies/procedures to support the functional infrastructure and organization’s core business.
• Oversees management of facilities operations, maintenance and transportation across the organization to support the business’ current and future requirements.
• Lead, monitor and develop team member performance to include, but not limited to, providing professional development, providing supervision, conducting counseling and performance evaluations, providing professional development and delivering recognition and reward.
• Oversees and implements technical training initiatives to further the brands whilst progressing the career of individuals at all levels.
• Develop, train and motivate a catering team that is responsible for developing new accounts, maintaining existing accounts, and implementing catering strategies to achieve catering revenue goals and maximize profits for the hotel, while maintaining guest satisfaction
• Keep abreast of and advises client, customers, and staff on current catering trends and products

Additional Responsibilities 3

Job Knowledge & Skills

In-depth knowledge of Catering industry operations

Knowledge costing skills, P&L knowledge, financial control procedures and labor controls

Knowledge of policies and procedures and internal controls

Knowledge of Operations background including inventory control, training and development of staff

ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

Must have 10years of experience and 4years experience in similar positions along with GCC experience.

Resilience

AI Fluency

Quality_321977507

Leadership_321977503

Adminstrative Services L3

Quality and Safety L3

Build High-Performing Teams

Agility

Guest Relations L3

Provide Direction

Product/Service Management L3

Education

Bachelor's Degree in Master of Business Administration (MBA)