Summary

Coordinate and manage all camp activities to reduce wastage while enhancing client’s satisfaction.

Responsibilities

- To ensure the efficient and effective delivery of catering operations and designated services to the client organization in accordance with the agreement of the contract.

- To deliver the highest possible standard of food with the resources available and within budget.

- Effective management of the team to ensure the delivery of both qualitative and quantitative results, managing a minimum of 20 team members.

- Manage the Catering Operation with the available resources within budget and to achieve sales and Gross Profit targets.

- To actively seek and identify opportunities and innovation for business growth & development with focus on latest food trends and best practices.

- Ensure hospitality is produced to the highest possible standard and is delivered to the agreed specification.

- Motivate, coach and train staff to perform to the highest standards and in line with our policy.

- To manage and control the service offers for the client to the agreed specification and to the agreed performance.

- Prepare and send daily, weekly and monthly reports as well as making material requisition.

Requirements

​ HND/B.Sc. in Food Science Tech or Hotel and Hospitality Management ​

​ ¨ At least 5 years working with international QHSE standards, codes and practices including Nigerian QHSE experience ​

Membership of relevant HSE professional bodies