Food & Hospitality Project Manager at Mega Catering Limited – Nationwide

Job Title: Food & Hospitality Project Manager

Location: Nationwide
Employment Type: Contract

Responsibilities

• Manage the food and beverage provision for functions and events
• Supervise catering and waiting staff at functions
• Plan menus in consultation with chefs
• Recruit and train permanent and casual staff
• Organize, lead and motivate the catering team
• Plan staff shifts and rotations
• Ensure health and safety regulations are strictly observed
• Budget and establish financial targets and forecasts
• Monitor the quality of the product and service provided
• Keep financial and administrative records
• Manage the payroll and monitor spending levels
• Maintain stock levels and order new supplies as required
• Interact with customers if involved with front of house work
• Liaise with suppliers and clients
• Negotiate contracts with customers, assess their requirements and ensure they’re satisfied with the service delivered (in contract catering)
• Ensure compliance with all fire, licensing and employment regulations
• Maximize sales and meet profit and financial expectations.
• Oversee the management of facilities, e.g. checking event bookings and allocation of resources and staff
• Plan new promotions and initiatives, and contribute to business development
• Deal with staffing and client issues
• Keep abreast of trends and developments in the industry, such as menus or trends in consumer tastes.

Minimum Requirements
Qualifications & Experience:

• Must have a minimum of eight (8) years of documented experience in Food Service Operation and Administration. He/She should understand and be capable of administering proper procurement of food/supplies, storage of food, food production, service of foods, food sanitation, customer relations, internal accounting controls and the organization, the supervision, and effect control of a work force of 100 employees in a multiple number of facilities.
• Must hold a B.Sc., Degree in Hotel and Restaurant Management or a BS degree in a comparable field of discipline (business or management studies, culinary arts or culinary management, food science and technology, hospitality management, hotel and catering management. HACCP and ISO 22000:2018 FSMS certificate is an added advantage.
• Must be able to demonstrate a full working knowledge of menu development, recipe controls, food production, and food production control sheets, cost allocation, develop and present written and verbal reports, procedure controls and staff training.
• Must possess a full working knowledge of applicable food sanitary codes and practices, and must be able to understand and comply with the established Sanitary Code and other applicable regulations in the procurement, preparation, service, handling and storing of food to the satisfaction of the Company Representative.

Knowledge, Skills:

• Strong communication and interpersonal skills. Have an excellent command of the English language both written and verbal, and possess the ability to communicate effectively.
• The ability to think on your feet and take initiative
• Tact and diplomacy
• Teamworking skills
• The ability to lead and motivate staff
• Administrative ability and IT literacy
• Numeracy and financial skills in order to manage a budget
• An appreciation of customer expectations and commercial demands
• Stamina and the ability to work under pressure
• A well-organised approach to work
• Flexibility and the ability to solve problems in a pressurised environment
• Customer-facing experience
• Experience in improving service delivery
• Drive and determination to improve standards and profitability
• Good leadership skills and be self-motivated.

Application Closing Date
8th December, 2020.

Method of Application
Interested and qualified candidates should send their CV and and relevant certificates to: [email protected] using the “Job Title” as the subject of the email.

Note: Applications should be submitted on or before 4pm on 8th of December, 2020.