Catering Operation Manager

esponsible to coordinate and oversee the catering team in a structured and daily routine ensuring the highest standards are met Develop and maintain working practices in line with current food hygiene regulations and ensure staff are fully conversant in this area Building and motivating a team (approx. 10) to ensure the customer experience is second to none To develop and change menus to ensure a refreshed look and feel both to the café and restaurant. Constantly review and improve process and supplier selection Develop and maintain procedures for stock control, stores, and refrigeration Responsible for the recruitment, induction, appraisal, and training of all staff Maintain and develop excellent relationships with internal and external stakeholders Responsible for financial accountability for P & L and all administration Develop opportunities to increase revenue Requirements Education: A Bachelor Degree in Business Administration or Hotel & Restaurant Management. Experience: Minimum 5 years of experience with at least 2 years at a management level in the field of hospitality industry, or catering operations, or similar environment. Previous experience in GCC countries is a must. Language: English spoken and written Knowledge: Good knowledge of food production, menus, HACCP and food safety standards.