Main Objectives
Supports the department’s Manager for the external catering program, including the day-to-day running of all the catering services at various medical facilities. Ensure efficiency in operations, enhancing revenues along with cost control mechanisms. Reviews standard and quality of services provided and submits recommendations for improvements.

Main Duties

• Monitors financial performance across all sites, reporting as required to the division head, ensuring robust capture of costings and accurate invoicing with minimal discrepancies.
• Active second in command for the department’s Manager during periods of absence to ensure successful continuity of operations.
• Oversees internal QA program, which includes ensuring day-to-day compliance with all checks and reporting, identifying errors prior to going to patients, and documenting corrective actions taken.
• Development of new and additional sites/facilities across the external catering portfolio, ensuring compliance with existing policies and procedures to maintain consistency across the board.
• Responsible for daily operational performance of all sites, ensuring safe and consistent delivery.
• Daily coordination and support of site Controllers, ensuring compliance with agreed and approved delivery standards to maintain clear communications and remove any risks to operations.
• Supports department’s Manager on the coordination and delivery of special events, both internal and external, to ensure delivery is in line with customers’ requirements and expectations.
• Comply with Company's and airport authorities’ health, safety & security requirements.
• Carries out other similar or related duties as directed by management.

Work Contacts
Internal:

• Direct relationship with cross-functional teams across BAS Catering and the wider BAS organization.
• Written and verbal communication to SVP Level.

External:

• First Point of Contact for the catering team and site counterparts.
• Physical Effort
• 50% of the work time is spent standing and walking when inspecting and supervising work in progress.

Work Environment

• Normally air-conditioned environment but will be exposed to cold and/or warm temperatures in the kitchen and catering facilities in addition to cooking fumes while inspecting and supervising work in progress.

Minimum Requirements
Education:

• A minimum of Bachelor’s degree in Hospitality/Hotel Management and/or any related field is preferred.

Experience:

• A minimum of 5 years’ experience in institutional catering and/or first-class hotel; experience in Health Care catering is an advantage.

Other Essential Requirements:

• Excellent communication and organizational skills required.
• Thorough understanding of Catering policies and procedures, including HACCP.
• Ability to work well with others within a culturally diverse environment.
• Ability to work a flexible schedule.
• English as a second language (IELTS Level 2).
• Fluent Arabic.

Job Type: Full-time

Application Deadline: 06/02/2025