Catering Company jobs

Catering Operations ManagerPosition

Catering Operations Manager

Department

Operations

Reports To

General Manager / Managing Director

Location

UAE

Job Purpose

The Catering Operations Manager is responsible for overseeing the daily operations of the catering business, ensuring that food production, quality, food safety, logistics, staffing, and customer service are delivered efficiently and consistently.

The role requires strong leadership, operational planning, problem-solving, and knowledge of commercial catering operations. The successful candidate will ensure that all catering activities comply with company standards, HACCP requirements, UAE food safety regulations, and client expectations.

Key Responsibilities1. Overall Operations Management

• Manage and coordinate the day-to-day catering operations.
• Ensure smooth coordination between kitchen production, purchasing, stores, logistics, service, and administration.
• Develop and implement operational procedures to improve efficiency and productivity.
• Monitor daily production and delivery schedules.
• Ensure all orders are prepared and delivered accurately and on time.
• Identify operational problems and implement effective corrective actions.
• Monitor operational costs and minimize unnecessary wastage.

2. Kitchen & Production Management

• Oversee food production planning according to daily orders and requirements.
• Coordinate with the Executive Chef, Sous Chefs, and kitchen supervisors to ensure sufficient production capacity.
• Ensure proper portion control, recipes, yields, and production standards are followed.
• Monitor food quality, presentation, taste, and consistency.
• Ensure proper use and maintenance of kitchen equipment.
• Monitor food wastage and implement measures to reduce losses.
• Ensure production areas are organized and operate efficiently.

3. Food Safety & Hygiene

• Ensure strict compliance with HACCP procedures and UAE food safety requirements.
• Work closely with the Food Safety/Hygiene Manager to maintain high food safety standards.
• Ensure proper temperature control throughout receiving, storage, preparation, cooking, cooling, holding, and transportation.
• Ensure all required food safety records and checklists are completed correctly.
• Conduct regular operational inspections of kitchens, chillers, freezers, stores, and transportation vehicles.
• Ensure corrective actions from internal and external inspections are implemented promptly.
• Promote a strong food safety culture among all employees.

4. Staff Management

• Supervise and manage operational staff across different departments.
• Plan staffing requirements according to production and service volumes.
• Prepare and monitor staff schedules and duty rosters.
• Ensure employees receive appropriate training and understand their responsibilities.
• Monitor staff performance, attendance, punctuality, and productivity.
• Identify training requirements and coordinate with management to address skill gaps.
• Maintain discipline and ensure company policies are followed.

5. Procurement & Inventory

• Coordinate with purchasing and stores teams to ensure sufficient stock availability.
• Monitor inventory levels and minimize shortages and overstocking.
• Ensure proper receiving, storage, stock rotation, and FIFO/FEFO procedures.
• Monitor food and packaging consumption against production requirements.
• Work with the purchasing team to control food and operational costs.
• Investigate significant variances in stock and consumption.

6. Logistics & Transportation

• Oversee daily delivery and transportation operations.
• Ensure meals are transported under appropriate temperature-controlled conditions.
• Coordinate delivery schedules with drivers, schools, offices, and other client locations.
• Ensure vehicles and transportation equipment meet company and food safety requirements.
• Monitor delivery performance and resolve delays or operational issues.
• Ensure accurate loading, dispatch, and delivery of orders.

7. Client & Site Management

• Maintain strong relationships with schools, corporate clients, and other customers.
• Act as a key operational contact for major clients.
• Address operational complaints and ensure timely resolution.
• Conduct regular site visits where required.
• Ensure service standards and contractual requirements are consistently met.
• Work with the sales and management teams when launching new contracts or sites.

8. Cost Control & Performance

• Monitor food, labor, packaging, transportation, and operational costs.
• Review production efficiency and identify opportunities for cost reduction.
• Monitor food waste, returns, shortages, and overproduction.
• Assist management in preparing operational budgets and forecasts.
• Prepare regular operational reports and performance summaries.
• Establish and monitor KPIs for production, delivery, quality, waste, and labor productivity.

9. Technology & Systems

• Ensure operational teams properly use the company's software and technology systems.
• Monitor order volumes, production requirements, subscriptions, and pre-orders through the company's systems where applicable.
• Ensure accurate communication between digital ordering systems and kitchen production.
• Identify opportunities to use technology to improve efficiency and reduce errors.

Key Performance Indicators (KPIs)

• On-time delivery percentage
• Food quality and customer satisfaction
• Food safety compliance
• Food and production wastage
• Food cost percentage
• Labor productivity
• Order accuracy
• Customer complaints and resolution time
• Inventory variance
• Production efficiency
• Staff attendance and productivity
• Compliance with company SOPs and HACCP procedures

Required Qualifications & Experience

• Bachelor's degree or diploma in Hospitality Management, Catering Management, Food Service Management, Business Administration, or a related field.
• 5–8 years of experience in catering, food service, hospitality, or commercial kitchen operations.
• Previous experience managing high-volume catering operations is strongly preferred.
• Experience managing multiple departments and operational teams.
• Strong knowledge of food safety, HACCP, and commercial kitchen practices.
• UAE catering or hospitality experience is preferred.
• Experience working with schools, corporate catering, or institutional catering is an advantage.

Skills & Competencies

• Strong leadership and team-management skills.
• Excellent organizational and planning abilities.
• Strong problem-solving and decision-making skills.
• Good knowledge of commercial food production.
• Strong understanding of food safety and hygiene.
• Excellent communication and interpersonal skills.
• Ability to work under pressure in a fast-paced environment.
• Strong computer and reporting skills.
• Ability to analyze operational and financial data.
• Strong attention to detail.
• Ability to manage multiple sites, teams, and priorities simultaneously.

Personal Attributes

• Responsible and accountable.
• Proactive and solutions-oriented.
• Highly organized.
• Professional and presentable.
• Strong work ethic.
• Customer-focused.
• Team-oriented.
• Able to make decisions quickly and effectively.
• Committed to quality, food safety, and operational excellence.

Working Conditions

The position requires regular presence in commercial kitchens, production facilities, stores, delivery areas, and client sites. The manager may be required to work flexible hours, weekends, and public holidays depending on operational requirements and catering schedules.

Pay: AED4,000.00 - AED8,000.00 per month

Work Location: In person