to oversee small to medium-scale catering and facilities management projects. The role requires strong leadership, client management, and operational expertise to ensure smooth execution, cost control, and service excellence.
Key Responsibilities:
Lead and manage catering operations and related facilities within allocated projects.
Ensure compliance with company IMS policies, HSE standards, and contractual requirements.
Oversee budgeting, cost control, and financial reporting.
Manage client relationships and ensure high levels of satisfaction.
Coordinate audits, inspections, and compliance documentation.
Supervise staff, training, and development to maintain operational standards.
Ensure timely mobilization, demobilization, and overall project delivery.
Requirements:
Higher Secondary School Certificate (HSC) or equivalent.
7-12 years' experience in project/catering/facilities management (catering industry preferred).
Strong skills in operations, budget management, and client relations.
Excellent communication and leadership abilities.
PMP Certification preferred.
Job Type: Full-time
Application Question(s):
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