Operations ManagerOlman Business Solutions

• Efficiently plan, coordinate and oversee all aspects of daily operations to sync the expected input with output.

Responsibilities

• Plan, supervise and coordinate all catering operations activities of the company in line with Hcue policies, Procedures and Processes.
• Prepares monthly and annual operational material budget for management consideration.
• Manage the Catering Operation with the available resources within budget and to achieve sales, cost of sales and gross profit targets.
• Ensures that all company assets are safeguarded.
• Coordinating the pursuit of mature retention and outstanding payment on contracts.
• Establish parameters for a business plan and update them as necessary.
• Work closely with business development manager in bid preparation.
• Preparation and timely submission of accurate monthly and quarterly production report to reflect business performance.
• Preparation of annual catering budget for management review and approval
• Timely submission of relevant camp operations documents (signed recaps and meal sheets) for prompt invoicing to client.
• Liaison with clients.
• Manage and control service offers to deliver agreed service specifications and performance to clients.
• Liaison with company Finance, Procurement and QHSE departments for effective coordination of catering activities.
• Ensures sound and effective relationships with past, current and prospective clients for business growth.
• Ensures that regular reports on financials and production activities of the company are produced and updated.
• Regular preparation and reporting of operational activities at the various locations. This includes menu compliance, client feedback on service performance and general staff performance on their tasks.
• Analysis of periodic reports of project operations.
• Monitors preparation of weekly menu by Operations Supervisors/Camp Bosses.
• Monitors full compliance to the menu to clients at the various locations.

Skills / Qualifications

• B.Sc Degree or HND in Food Science & Technology, Hotel & Catering Management.
• Minimum 10 years post qualification experience
• Professional Certification in Food Safety and Hospitality Management.
• Prior experience in industrial catering operations is mandatory
• Proficient in the use of MS Office
• Excellent Leadership Skill
• Oral & Written Communication skills
• Excellent presentation skills
• Excellent Logistics & Project Management skills
• Customer Orientation
• Work Planning and Management
• Cost Optimization
• Strong business/commercial acumen.
• Team Building.