Qureos Mentor

Mezzan Holding Company

Job Purpose:The Senior Operations Manager is responsible for contract-level governance, performance control, and strategic oversight of assigned contracts comprising multiple projects, ensuring alignment with contractual, financial, and operational objectives.The role provides a structured control layer above Operations Managers, driving consistent execution through them, strengthening financial discipline, client alignment, and compliance with company standards and all applicable statutory, regulatory, local authority, and certified management system requirements across all projects, while safeguarding operational integrity and mitigating commercial, operational, and regulatory risks, without direct involvement in day-to-day site execution.Responsibilities:<ul><li>Oversee multiple projects under a single contract through Operations Managers, ensuring alignment with contractual scope, KPIs, service standards, and financial targets.</li><li>Standardize governance frameworks, performance expectations, and reporting structures across projects.</li><li>Review and validate operational plans, manpower strategies, and cost structures; maintain consolidated performance visibility.</li><li>Monitor overall financial performance including revenue, costs, and margins.</li><li>Review payroll inputs and operational expenditures; validate financial assumptions and corrective actions.</li><li>Act as the primary point of contact for client representatives, ensuring alignment between expectations and service delivery.</li><li>Manage client concerns, drive timely resolution through Operations Managers, and serve as the first level of escalation.</li><li>Ensure compliance with statutory, regulatory, and management system requirements.</li><li>Oversee audit readiness, corrective action closure, and risk identification and mitigation.</li><li>Lead and guide Operations Managers to deliver performance and drive accountability for improvements.</li><li>Oversee workforce planning, organizational alignment, and HR governance, ensuring consistency in employee relations and disciplinary practices.</li><li>Validate reporting accuracy and performance submissions.</li><li>Review performance evaluations, support leadership development, and drive succession planning.</li></ul>Education &amp; Experience Required:<ul><li>Bachelor&rsquo;s Degree in Hospitality Management, Business Administration, Operations Management, Engineering, or related field (required)</li><li>Master&rsquo;s Degree or equivalent (advantage)</li><li>Minimum 10&ndash;15 years of progressive experience within multi-site, operational, or contract-driven and compliance-driven environments, preferably in catering and food service.</li><li>Of which, at least 5&ndash;7 years in a senior managerial role with direct accountability for contract governance, multi-project oversight, client relationship management, financial performance, and operational alignment.</li><li>Comprehensive experience across contract lifecycle and operational governance.</li></ul>Application Question(s):<ul><li>Do you hold a Bachelor&rsquo;s Degree in Hospitality Management, Business Administration, Operations Management, Engineering, or related field?</li><li>Do you have experience in catering, food service, or a similarly compliance-driven industry?</li><li>How many years of experience do you have managing multi-site or multi-project operations within a contract-driven environment?</li><li>What level of financial responsibility have you held (e.g., P&amp;L ownership, budget size, cost control)?</li><li>Do you have experience with statutory, regulatory, or audit compliance across multiple locations?</li></ul>Work Location: In person

Senior Operations Manager (Project-Based)

Job Purpose:The QHSE Manager is responsible for the governance, control, and continuous improvement of the company&rsquo;s Quality, Health, Safety, and Environmental (QHSE) framework, ensuring full alignment with certified management systems, statutory and regulatory requirements, and corporate risk management objectives. The role provides enterprise-level oversight and direction across all operations, establishing standards, enforcing compliance, and safeguarding certification integrity, business continuity, and organizational risk exposure through effective QHSE governance and performance management.Responsibilities:<ul><li>Develop, maintain, and continuously improve the company&rsquo;s Integrated Management System (IMS).</li><li>Own certification compliance for ISO standards (ISO 22000, ISO 45001, ISO 14001 where applicable).</li><li>Establish corporate QHSE policies, standards, and risk control frameworks.</li><li>Define QHSE objectives, KPIs, and performance metrics aligned with organizational strategy.</li><li>Review QHSE performance trends and approve corrective action strategies.</li><li>Represent the company during external audits, regulatory inspections, and certification reviews.</li><li>Liaise with government authorities, certification bodies, and major clients on QHSE matters.</li><li>Escalate material compliance risks to the Operations Director.</li><li>Review and formally endorse incident investigation outcomes and corrective action strategies submitted by the QHSE team.</li><li>Oversee enterprise-level QHSE risk assessments and ensure alignment with corporate risk management frameworks.</li><li>Review consolidated QHSE reports submitted by Senior QHSE Officer.</li><li>Monitor trends in incidents, non-conformities, and safety performance indicators.</li><li>Approve emergency response frameworks and crisis preparedness strategies.</li><li>Lead and develop the QHSE function across all operational sites, providing strategic direction to the Senior QHSE Officer and site teams.</li><li>Establish and approve QHSE training frameworks, competency matrices, and capability standards aligned with operational risk exposure.</li><li>Conduct leadership-level QHSE briefings and governance workshops for Operations Managers and senior site leaders.</li><li>Ensure adequate resourcing, capability alignment, and succession readiness within the QHSE department.</li></ul>SkillsEducation &amp; Experience:<ul><li>Bachelor&rsquo;s Degree in Food Science, Food Technology, Environmental Health, Occupational Health &amp; Safety, Public Health, Quality Management, Engineering, or related field (required)</li><li>Degrees in specialized disciplines such as Food Chemistry, Food Microbiology, Food Biotechnology, Nutrition, Environmental Science, or Safety Engineering (advantage)</li><li>Food Safety Level 3, HACCP Level 3, ISO 22000 Lead Auditor Certification (required)</li><li>Minimum 8&ndash;12 years of progressive experience in QHSE management within multi-site, operational, or contract-driven and compliance-driven environments, preferably in catering, food service, and facilities management of which, at least 4&ndash;5 years in a supervisory or senior QHSE role with direct accountability for QHSE governance, audit management, regulatory compliance, and implementation of management systems</li><li>Demonstrated capability in:</li><li>Integrated management systems governance, including food safety, occupational health and safety, and environmental management</li><li>Establishing, implementing, and maintaining ISO-based management systems across multi-site or contract-driven operations</li><li>Regulatory compliance, certification audits, and client-driven audit requirements</li><li>Risk assessment, incident investigation, and corrective and preventive action management</li><li>Driving compliance across operational teams and functions, Stakeholder management and communication across operational, corporate, and regulatory levels</li></ul>Application Question(s):<ul><li>Have you been directly accountable for maintaining ISO certifications including leading external audits?</li><li>How many years of experience do you have in a senior or supervisory QHSE role with direct responsibility for governance and compliance?</li><li>Do you have QHSE management experience in catering, food service, or facilities management environments?</li><li>Do you hold all of the following certifications: Food Safety Level 3, HACCP Level 3, and ISO 22000 Lead Auditor?</li><li>What best describes your experience with Integrated Management Systems (IMS)?</li></ul>Work Location: In person

QHSE Manager

Job Summary:The Operations Manager is responsible for the end-to-end execution and delivery of multi-service contracts across multiple locations. The role ensures operational excellence, financial performance, contractual compliance, and high-quality service delivery across integrated services including facilities management, catering, housekeeping, maintenance, landscaping, laundry, and related support functions.The role translates contractual requirements into actionable operational plans and ensures delivery within approved budgets, service levels, and regulatory frameworks while driving continuous improvement and client satisfaction.Key Responsibilities: Contract Mobilization &amp; Delivery<ul><li>Support tendering through operational costing, manpower planning, and feasibility validation</li><li>Develop and execute mobilization and transition plans aligned with contractual scope and timelines</li><li>Ensure site readiness including workforce deployment, permits, compliance, and infrastructure setup</li><li>Stabilize operations during project initiation and transition phases</li></ul>Operational Management<ul><li>Oversee end-to-end service delivery across all contracted services</li><li>Implement operational frameworks, KPIs, and reporting systems</li><li>Ensure achievement of service standards, SLAs, and contractual obligations</li><li>Drive corrective actions to address operational gaps and inefficiencies</li></ul>Financial Performance<ul><li>Monitor budgets, cost structures, payroll, and operational expenditures</li><li>Ensure achievement of revenue targets and margin performance</li><li>Identify and implement cost control and optimization measures</li><li>Review and validate financial and operational reports</li></ul>Compliance &amp; Quality<ul><li>Ensure compliance with statutory, regulatory, local authority, and company requirements</li><li>Implement QHSE and food safety management systems</li><li>Maintain business continuity planning and risk mitigation controls</li><li>Ensure audit readiness and regulatory adherence</li></ul>Client Relationship Management<ul><li>Act as primary operational contact for client representatives</li><li>Conduct regular service reviews and performance discussions</li><li>Resolve operational issues and escalate contractual matters as required</li></ul>Leadership &amp; People Management<ul><li>Lead, coach, and develop Location Managers and site teams</li><li>Drive performance management, KPIs, and workforce accountability</li><li>Ensure alignment with HR policies, labor regulations, and governance standards</li><li>Foster a culture of safety, ethics, and continuous improvement</li></ul>Demobilization<ul><li>Plan and execute structured contract closure and transition processes</li><li>Ensure asset protection and workforce transition coordination</li></ul>Education &amp; Experience:<ul><li>Bachelor&rsquo;s Degree in Hospitality Management, Business Administration, Operations Management, Engineering, or a related field (required)</li><li>Master&rsquo;s Degree or equivalent (preferred / advantage)</li><li>Exception: Candidates without the minimum academic qualification may be considered based on strong relevant experience, demonstrated capability, and consistent performance, subject to management approval</li><li>8&ndash;12 years of progressive experience in multi-site, operational, or contract-based environments</li><li>Preferably in catering, food services, or similar compliance-driven industries</li><li>At least 4&ndash;5 years in a managerial role with responsibility for:</li><li>Contract performance</li><li>Client relationship management</li><li>Operational delivery</li><li>Financial outcomes</li></ul>Application Question(s):<ul><li>Have you managed a contract end-to-end covering mobilization, steady-state operations, and demobilization?</li><li>What is your level of experience in managing budgets and margin performance across multi-site operations?</li><li>Have you implemented or enforced HACCP / Food Safety and statutory compliance systems across multiple operational sites?</li><li>How often have you directly managed client relationships and handled escalations at operational level?</li><li>Have you directly led, coached, and managed performance of multiple Location Managers or Supervisors across sites?</li></ul>Work Location: In person

Operations Manager

Job Purpose:The Location Manager is responsible for the controlled execution of operations across assigned locations, ensuring consistent service delivery, workforce discipline, and adherence to operational frameworks, standards, and contractual requirements established by the Operations Manager, in full compliance with applicable statutory, regulatory, local authority, and certified management system requirements. The role provides multi-site operational control through Supervisors, ensuring service consistency, compliance, and day-to-day performance stability, while supporting the Operations Manager through accurate reporting, issue escalation, and implementation of corrective actions across all service lines, including compliance with food safety, QHSE, and all applicable regulatory and company standards.Responsibilities:<ul><li>Oversee day-to-day operations across assigned project locations through Supervisors.</li><li>Ensure consistent execution of service standards across locations through Supervisors.</li><li>Conduct regular site inspections and performance checks to validate service delivery.</li><li>Ensure proper coordination of manpower, resources, and operational activities across locations.</li><li>Monitor daily operational outputs including production, service levels, attendance, and compliance.</li><li>Validate operational reports submitted by Supervisors for accuracy and completeness.</li><li>Track key operational indicators and escalate deviations to the Operations Manager.</li><li>Support implementation of corrective actions to address performance gaps.</li><li>Monitor site-level cost drivers including manpower utilization, consumption, and wastage.</li><li>Support cost control initiatives aligned with approved budgets and operational targets.</li><li>Review resource usage and recommend adjustments to improve efficiency.</li><li>Escalate cost variances or risks impacting financial performance.</li><li>Manage day-to-day operational coordination with client representatives at site level, ensuring responsiveness to service requirements and feedback from client personnel and service users.</li><li>Address routine service concerns and feedback raised by client employees or service users, ensuring timely resolution through Supervisors and appropriate follow-through.</li><li>Monitor recurring issues and drive corrective actions through Supervisors to stabilize service delivery.</li><li>Escalate contractual, commercial, or reputational matters to the Operations Manager as required.</li><li>Ensure compliance with operational procedures, food safety standards, and QHSE requirements across locations.</li><li>Enforce adherence to statutory, regulatory, local authority, and certified management system requirements.</li><li>Support audit readiness and ensure timely closure of corrective actions.</li><li>Monitor hygiene, safety, and quality standards through Supervisors.</li><li>Oversee workforce deployment, attendance, and discipline across locations.</li><li>Ensure Supervisors enforce company policies, procedures, and standards consistently.</li><li>Support HR in implementing disciplinary actions and investigations.</li><li>Monitor workforce productivity and operational conduct.</li><li>Ensure operational readiness across all assigned locations through Supervisors, including manpower, materials, and service setup.</li><li>Oversee response to operational disruptions and ensure timely resolution through appropriate coordination and escalation.</li><li>Implement operational adjustments within assigned locations.</li><li>Enforce workforce discipline in coordination with HR.</li><li>Recommend corrective actions related to performance and cost control.</li><li>Escalate operational, financial, client, and compliance risks to the Operations Manager.</li><li>Direct, supervise, and develop Supervisors across assigned locations.</li><li>Ensure Supervisors effectively manage day-to-day operations and workforce execution.</li><li>Conduct performance evaluations and provide structured coaching and feedback.</li><li>Reinforce accountability, discipline, and operational standards across teams.</li></ul>Education &amp; Experience:<ul><li>Diploma in Hospitality, Operations, or related field (required)</li><li>In exceptional cases, candidates without the minimum academic qualification may be considered based on relevant work experience, demonstrated capability, and consistent performance, subject to management approval (this does not apply to roles requiring mandatory professional or technical qualifications)</li><li>Food Safety Level 2 or 3 (required)</li><li>Minimum 6&ndash;8 years of progressive experience within multi-site, operational, or contract-driven and compliance-driven environments, preferably in catering and food service of which, at least 3&ndash;4 years in supervisory / junior management role</li><li>Experience in:</li><li>Multi-site operational control and coordination across service-based environments</li><li>Supervising day-to-day service delivery through frontline teams</li><li>Managing workforce deployment, attendance, and discipline across locations</li><li>Monitoring operational performance, reporting, and issue escalation</li><li>Supporting cost control, resource utilization, and wastage management</li><li>Implementing food safety, QHSE, and regulatory standards across locations</li></ul>Application Question(s):<ul><li>Have you managed operations across multiple sites simultaneously through supervisors or site leads?</li><li>Have you been responsible for ensuring compliance with statutory requirements, food safety standards, or QHSE systems across operational sites?</li><li>How frequently have you been responsible for reviewing and validating operational reports (e.g., service levels, attendance, productivity, or KPIs)?</li><li>Have you actively managed or influenced operational cost control (manpower utilization, wastage reduction, or budget adherence) at site level?</li><li>Have you directly supervised and developed a team of supervisors responsible for frontline operations?</li><li>Do you have experience in Industrial Catering Operations (Multi-site / Contract-driven)?</li></ul>Work Location: In person

Location Manager

Job Purpose:The Head Chef is responsible for the execution, control, and supervision of kitchen operations within assigned units, ensuring that food production, quality standards, cost control measures, and food safety requirements are consistently achieved in line with directives established by the Executive Chef. The role ensures disciplined implementation of production plans, efficient utilization of resources, and effective supervision of kitchen teams, maintaining operational continuity, service readiness, and compliance with all applicable statutory, regulatory, local authority, and certified food safety management system requirements.Responsibilities:<ul><li>Plan and organize daily and weekly production requirements based on approved menus, forecasts, and directives from the Executive Chef.</li><li>Align kitchen operations with production schedules, service timelines, and operational priorities.</li><li>Ensure manpower readiness and proper allocation across kitchen sections.</li><li>Ensure strict implementation of approved recipes, portion standards, and presentation guidelines</li><li>Enforce compliance with culinary procedures and production specifications across all kitchen sections.</li><li>Conduct routine checks and immediately address deviations from established standards.</li><li>Monitor food cost, portioning, and material utilization within assigned operations.</li><li>Enforce portion control and minimize wastage through disciplined kitchen practices.</li><li>Track consumption patterns and escalate variances, shortages, or overproduction.</li><li>Oversee day-to-day kitchen operations and workflow across all sections.</li><li>Ensure timely preparation, production, and availability of food items.</li><li>Maintain operational readiness of kitchen facilities, equipment, and manpower.</li><li>Implement immediate corrective actions within operational authority and escalate critical issues.</li><li>Ensure all kitchen activities are conducted in compliance with applicable statutory, regulatory, local authority, and certified food safety management system requirements.</li><li>Enforce hygiene, sanitation, and safe food handling practices across all kitchen operations.</li><li>Monitor proper storage, labeling, stock rotation (FIFO/FEFO), and handling of food items.</li><li>Identify operational requirements related to ingredients, materials, and production needs and escalate to the Executive Chef.</li><li>Support execution of catering, events, and special production requirements as directed.</li><li>Coordinate with store and procurement teams through proper channels for material availability.</li><li>Supervise CDPs, DCDPs, Commis, and kitchen support staff.</li><li>Allocate tasks and manage workflow across kitchen sections.</li><li>Enforce discipline, grooming, hygiene, and safety standards.</li><li>Provide on-the-job guidance and support to maintain performance standards.</li></ul>SkillsEducation &amp; Experience:<ul><li>Bachelor&rsquo;s Degree in Culinary Arts, Hospitality Management, or related discipline (required)</li><li>In exceptional cases, candidates without the minimum academic qualification may be considered based on relevant work experience, demonstrated capability, and consistent performance, subject to management approval (this does not apply to roles requiring mandatory professional or technical qualifications)</li><li>Food Safety / HACCP Level 2 or Level 3 (required)</li><li>Minimum 7&ndash;10 years of progressive kitchen experience within catering, restaurant, or multi-site food service operations</li><li>Of which, at least 3&ndash;4 years in a supervisory role (Head Chef / Sous Chef / Senior CDP level)</li><li>Experience in:</li><li>Managing day-to-day kitchen operations across single or multiple production sections</li><li>Executing high-volume food production in restaurant, catering, or central kitchen environments</li><li>Implementing and enforcing standard recipes, portion control, and food presentation standards</li><li>Monitoring and controlling food cost, material usage, and wastage</li><li>Supervising and coordinating kitchen teams across multiple sections</li><li>Ensuring compliance with food safety, hygiene, and HACCP standards</li><li>Handling production planning based on menus and operational demand</li><li>Supporting catering operations, events, or contract-based food service delivery</li></ul>Application Question(s):<ul><li>Do you have a minimum of 7 years of progressive kitchen experience in catering, restaurant, or multi-site food service operations?</li><li>Do you have at least 3 years of experience in a supervisory role (Head Chef, Sous Chef, or Senior CDP) managing kitchen teams?</li><li>Do you currently hold a valid Food Safety / HACCP Level 2 or Level 3 certification?</li><li>Do you have experience managing high-volume food production operations (e.g., large restaurants, catering, or central kitchens)?</li><li>Do you have hands-on experience in food cost control, portion enforcement, waste reduction, and adherence to food safety standards (FIFO/FEFO, hygiene compliance)?</li></ul>Work Location: In person

Head Chef

Job Purpose:The Cook is responsible for the preparation and production of food items in accordance with approved recipes, quality standards, and operational requirements across assigned kitchen sections, including hot kitchen, cold kitchen, bakery, and pastry, as applicable. The role ensures that food is prepared consistently, safely, and efficiently to meet service demand and contractual requirements. The role supports overall kitchen operations by maintaining hygiene, food safety, portion control, and timely production while ensuring compliance with all applicable statutory, regulatory, local authority requirements, and certified management system standards, including food safety and HACCP requirements, in line with company and client expectations.Responsibilities:<ul><li>Prepare and cook food items in accordance with recipes, production plans, and portion standards.</li><li>Execute food production duties based on assigned kitchen section requirements.</li><li>Ensure consistency in taste, presentation, and quality of food produced.</li><li>Coordinate with senior kitchen staff on production priorities and service requirements.</li><li>Perform assigned duties based on kitchen section requirements:</li><li>Hot Kitchen: Cook meals and manage hot food production in line with service schedules.</li><li>Cold Kitchen / Preparation: Prepare salads, cold items, and ingredient setups.</li><li>Bakery &amp; Pastry:</li><li>Prepare and produce baked goods, breads, and pastry items following recipes and measurements.</li><li>Ensure proper mixing, proofing, baking, and finishing processes.</li><li>Maintain cleanliness and sanitation of workstations and equipment.</li><li>Comply with food safety, hygiene, and HACCP requirements at all times.</li><li>Handle food, equipment, and materials safely.</li><li>Ensure proper storage, labeling, and stock rotation of food items in accordance with FIFO (First In, First Out) principles and food safety standards.</li><li>Support overall kitchen operations during peak periods and service demand.</li><li>Assist in stock handling, storage, and basic inventory practices as required.</li></ul>SkillsEducation &amp; Experience:<ul><li>Secondary or High School Diploma (required)</li><li>Technical certification or vocational training in a relevant field (required)</li><li>In exceptional cases, candidates without the minimum academic qualification may be considered based on relevant work experience, demonstrated capability, and consistent performance, subject to management approval (this does not apply to roles requiring mandatory professional or technical qualifications)</li><li>Food Safety Level 2 (required)</li><li>Minimum 2&ndash;4 years of experience in food preparation and cooking within catering, restaurant, or multi-site food service operations</li><li>Experience in:</li><li>Food preparation and cooking based on approved recipes and production plans</li><li>Portion control, batch cooking, and food presentation standards</li><li>Working in high-volume or multi-service kitchen environments</li><li>Coordination with kitchen teams to ensure timely food production</li><li>Demonstrated capability in:</li><li>Consistent food quality and adherence to recipes</li><li>Maintaining hygiene and food safety standards</li><li>Time management and meeting production schedules</li><li>Following operational procedures and kitchen discipline</li></ul>Application Question(s):<ul><li>Do you currently hold a valid Food Safety Level 2 certification (or equivalent)?</li><li>How many years of experience do you have in professional cooking or food preparation (restaurant, catering, or similar)?</li><li>Which kitchen sections have you worked in?</li><li>Are you able to consistently follow HACCP, hygiene, and food safety standards, including proper food handling and storage (FIFO)?</li><li>Have you worked in a high-volume or multi-service kitchen environment where you had to meet strict production timelines?</li></ul>Work Location: In person

Cook (Turkish, Asian, Sweets & Pastry)

Join Mezzan Holding Company and explore 6   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.