Operations Director - Industrial Catering

Michael Page

Liaises with Department/Project Managers to ensure the support functions (HR, Quality, Finance, Procurement) meet the needs of the business.

Conduct regular Department meetings with team and managers and ensure identified gaps are actioned.

Delivery of budgeted profit through management of food costs, labour costs and overheads and align with scope of service, ensuring any overspend is addressed in a timely manner and appropriate measure put in place to control.

Formulation of Yearly Financial Plan

Working knowledge in developing and implementing strategies to strive for continuous improvement and take responsibility for achieving business results

Scale up and grow profitably existing sectors besides focus on new sectors and develop revenue stream to avoid concentration on single/limited customers

Manage client relationships through regular, formal and informal interaction, dealing with and resolving issues quickly without compromising the expected profitability of the project.

Creates positive positioning of the company through involvement with in industry, networking, participation in trade events and explore opportunity for collaboration.

Recognises any weakness within the contract and client relationship and develops and implements appropriate improvement mechanisms.

Collaborate with business development to review client expectations against contractual terms, introduces corrective action where necessary.

Guide the Business Development team in preparation of technical and commercial proposals.

Implement quality monitoring systems which measure customer satisfaction, client, growth opportunity and contract compliance, keeping abreast of the market to look for newer opportunities.

Monitor the recruitment, interview, and selection processes of suitable staff to fill the vacancies that set by operation managers.

Sets performance goals and monitors performance targets for department managers.

Attract and retain experienced effective management team and workforce dedicated to the long-term completion of the project (minimize staff turnover).

Promotes and encourages multi-skilling amongst employees, recognizes and develops key performers.

The Successful Applicant

A successful Director - Catering & Facilities (Operations) should have:br>

• Proven experience in managing operations within the catering and facilities sector.
• Strong understanding of the business services industry and customer service standards.
• Excellent leadership and team management skills.
• Ability to develop and implement effective operational strategies.
• Strong analytical and problem-solving capabilities.
• Knowledge of health, safety, and regulatory compliance requirements.
• Excellent communication and stakeholder management skills.br>