head of procurement

Star

<div><p>We are hiring a <b>Project Accountant</b> to be embedded within the <b>PMO</b>. This role is responsible for <b>project budget control, procurement financial coordination, and cost governance</b> across all projects.<br>
<br>
The Project Accountant works closely with Project Managers, ensures projects follow <b>standardized financial and procurement procedures</b>, manages project budgets and purchases, and acts as the <b>single point of contact with Finance</b> for all project-related payments.<br>
<br>
The role reports <b>directly to the Head of PMO</b>.</p><div><b><br>
Key Responsibilities</b><br>
<ul><li>Build and control project budgets in alignment with Project Managers.</li><li>Identify project cost drivers and ensure budgets are realistic and controlled.</li><li>Manage project-related <b>purchase requests</b>, quotations, and vendor selection.</li><li>Lead vendor negotiations and validate all project costs before approval.</li><li>Ensure consistent financial and procurement procedures across all projects.</li><li>Maintain preferred vendors and prevent inconsistent or duplicate sourcing.</li><li>Coordinate with Finance to process payments to approved vendors.</li><li>Track project costs and provide clear financial visibility to PMO leadership.</li></ul></div><b><br>
Requirements</b><ul><li><br>
Hands-on experience in <b>project accounting, budget control, or cost management</b>.</li><li>Strong understanding of <b>project budgets, cost structures, and cost drivers</b>.</li><li>Practical experience in <b>procurement processes</b> (purchase requests, RFQs/RFPs).</li><li>Proven experience in <b>vendor negotiations</b>.</li><li>Strong proficiency in <b>Microsoft Excel</b> for budget tracking and analysis.</li><li>Fluent in <b>Arabic and English</b>.</li><li>Based in <b>Riyadh</b>, full-time, in-office.</li></ul></div>

Project Accountant

The Catalyst Group

<div>
 <strong>
  Industry:
 </strong>
 Caf&eacute; / Casual Dining / Multi-Branch Hospitality
 <br/>
 <br/>
 <strong>
  Reports to:
 </strong>
 Founding Directors
 <br/>
 <br/>
 <strong>
  Role Overview:
 </strong>
 A fast-growing, multi-format caf&eacute; and food-led hospitality business is looking for an
 <strong>
  entrepreneurial, systems-driven Chief Operating Officer
 </strong>
 to lead its next phase of scale. The business currently operates
 <strong>
  multiple flagship caf&eacute;s and smaller-format pastry/coffee outlets
 </strong>
 , with further expansion planned through company-owned and franchise-led growth. This role will act as the
 <strong>
  operational right hand to the founders
 </strong>
 , replacing an outgoing strategic
 <br/>
 <br/>
 consultant and building the systems, people, and governance needed for scale.
 <br/>
 <br/>
 <strong>
  Key Mandate:
 </strong>
 The COO will lead all head office and operational functions, ensuring strong coordination between branch operations, people, supply chain, service standards, training systems, and expansion readiness. The ideal candidate is a
 <strong>
  hands-on systems builder
 </strong>
 with strong restaurant, caf&eacute;, QSR, or chain hospitality experience.
 <br/>
 <br/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Head Office Management: Ensure harmony, prioritisation, and high-velocity coordination across all support and operational departments.
  </li>
  <li>
   Caf&eacute; Operations &amp; Guest Experience: Own service flow, SOP execution, customer journey, and consistent in-store standards across all branches.
  </li>
  <li>
   Strategy Execution, Governance &amp; Founder Alignment: Translate founder vision into execution plans, leadership dashboards, and cross-functional accountability.
  </li>
  <li>
   Product Quality &amp; Training Excellence: Ensure food, pastry, and coffee consistency through strong training systems, audits, and branch capability development.
  </li>
  <li>
   Supply Chain, Procurement &amp; Inventory Control: Drive supplier coordination, stock discipline, procurement controls, and cost-efficient inventory systems.
  </li>
  <li>
   People Operations, HR &amp; Branch Leadership: Lead staffing structures, branch manager accountability, performance culture, and people decision-making.
  </li>
  <li>
   Financial Controls &amp; Administrative Discipline: Strengthen branch paperwork, reporting compliance, reconciliations, and operational control processes.
  </li>
  <li>
   Franchise / Small Format Governance: Build scalable SOPs and governance standards for smaller-format and franchise-led expansion models.
  </li>
  <li>
   New Branch Launches &amp; Scalability: Lead pre-opening readiness, launch planning, hiring, training deployment, and early-stage branch stabilisation.
   <br/>
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Ideal Profile
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   8&ndash;12+ years in hospitality / chain restaurant operations
  </li>
  <li>
   Strong experience in multi-branch execution
  </li>
  <li>
   Deep focus on service and quality
  </li>
  <li>
   Capable of building SOPs, dashboards, and reporting rhythms
  </li>
  <li>
   Strong people leader who can make tough decisions
  </li>
  <li>
   Comfortable working closely with founders
  </li>
  <li>
   Experience in scaling emerging brands preferred
   <br/>
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Success will be defined by:
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Stronger service consistency
  </li>
  <li>
   Tighter branch controls
  </li>
  <li>
   Robust training systems
  </li>
  <li>
   Improved supplier coordination
  </li>
  <li>
   Better branch manager discipline
  </li>
  <li>
   Scalable launch systems for new branches
  </li>
  <li>
   Stronger founder reporting and execution cadence
   <br/>
  </li>
 </ul>
</div>


Chief Operations Officer (COO)

Grand City

<p><b>We&rsquo;re Hiring: Assistant Chef (Sous Chef)</b></p><p><b>Location:</b> Islamabad<br/><b>Working Hours:</b> 10:00 AM &ndash; 06:00 PM (Monday to Saturday)</p><p><b>Grand City</b> is seeking a skilled and motivated <b>Sous Chef</b> to join our culinary team. The ideal candidate will support the Head Chef in managing kitchen operations, maintaining food quality standards, supervising kitchen staff, and ensuring hygiene and efficiency across all food preparation activities.</p><p>This role is best suited for experienced culinary professionals who can contribute to <b>menu execution, kitchen coordination, and maintaining high service standards</b> in a professional hospitality environment.</p><p><b>Role Overview</b></p><p>As a <b>Sous Chef</b>, you will assist the Head Chef in overseeing daily kitchen operations, supervising staff, ensuring food quality consistency, and maintaining hygiene and safety standards while supporting smooth kitchen workflow.</p><p><b>Key Responsibilities</b></p><ul><li>Assist the Head Chef in managing daily kitchen operations and food preparation activities</li><li>Supervise kitchen staff and ensure efficient task coordination</li><li>Maintain consistency in food quality, taste, and presentation standards</li><li>Ensure compliance with <b>food safety and hygiene regulations</b></li><li>Monitor inventory levels and coordinate with procurement for kitchen supplies</li><li>Support menu planning and implementation as directed by the Head Chef</li><li>Train and guide junior kitchen staff where required</li><li>Ensure proper storage and handling of food items</li><li>Maintain cleanliness and organization within kitchen areas</li></ul><p><b>Qualifications &amp; Experience</b></p><ul><li>Minimum <b>3&ndash;5 years of relevant experience</b> as a Sous Chef or in a similar role</li><li>Diploma or certification in <b>Culinary Arts or Hospitality Management</b> preferred</li><li>Experience working in <b>professional kitchens, restaurants, hotels, or corporate setups</b></li><li>Strong understanding of kitchen operations and food safety standards</li></ul><p><b>Skills &amp; Competencies</b></p><ul><li>Strong leadership and team coordination skills</li><li>Knowledge of food safety and hygiene practices</li><li>Ability to work efficiently in a fast-paced kitchen environment</li><li>Attention to detail in food preparation and presentation</li><li>Good communication and organizational skills</li></ul><p><b>What We Offer</b></p><ul><li>Market-competitive salary based on experience</li><li>Opportunity to work with a professional hospitality team at <b>Grand City</b></li><li>Growth-oriented and supportive working environment</li></ul><p><b>How to Apply</b></p><p>Interested candidates are encouraged to apply by sharing their updated CV.</p><p>Work Location: In person</p>

Assistant Chef (Sous Chef)

HUNDRED GROUP

<p>Position Overview</p><p>The <b>Head Chef</b> will be responsible for overseeing all kitchen operations, menu development, food safety compliance, and team leadership across multiple outlets. This role requires creativity, strong leadership, and the ability to maintain consistency and excellence in every dish served.</p><p>Qualifications &amp; Requirements</p><ul><li>Bachelor&rsquo;s degree in <b>Culinary Arts, Hospitality Management, or related field</b>.</li><li>Minimum <b>7&ndash;10 years of culinary experience</b>, with at least <b>3 years in a leadership role</b>.</li><li>Strong knowledge of <b>international cuisine, specialty coffee pairings, and bakery/pastry items</b>.</li><li>Proven ability to manage multi-branch operations.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>CIPS or equivalent knowledge of procurement (advantageous).</li><li>Willing to relocate to Doha</li></ul><p>Work Location: In person</p>

Head Chef for Specialty Coffee Shop & Restaurant

Falaknaz Group of Companies

<p><b>Job Summary:</b></p><p>The Admin Manager is responsible for overseeing daily administrative operations, ensuring smooth office functioning, managing facilities, and maintaining a productive and organized work environment across the organization and project sites.</p><p><b>Key Responsibilities:</b></p><ul><li>Oversee and manage all administrative operations for the head office and project sites</li><li>Supervise and guide administrative and support staff</li><li>Ensure proper maintenance of office facilities, equipment, and assets</li><li>Manage office supplies, inventory, and procurement processes</li><li>Coordinate with vendors, service providers, and contractors</li><li>Handle facility management including utilities, maintenance, and security</li><li>Develop and implement administrative policies and SOPs</li><li>Monitor administrative expenses and ensure cost control</li><li>Provide administrative support to HR and other departments</li><li>Ensure compliance with company policies and regulatory requirements</li><li>Organize meetings, events, and logistics arrangements</li><li>Maintain proper records, documentation, and filing systems</li></ul><p><b>Qualifications &amp; Requirements:</b></p><ul><li>Bachelor&rsquo;s degree in Business Administration or a related field</li><li>3&ndash;6 years of experience in administration or office management</li><li>Strong leadership and team management skills</li><li>Excellent organizational and multitasking abilities</li><li>Good communication and negotiation skills</li><li>Proficiency in MS Office and administrative tools</li></ul><p>Pay: Rs90,000.00 - Rs110,000.00 per month</p><p>Work Location: In person</p>

Admin Manager

<p><b>Job Title:</b> Master Chef- French Cuisine<br/><b>Location:</b> Islamabad</p><p><b>About the Role</b></p><p>A leading French culinary establishment in Islamabad is seeking a highly skilled and experienced <b>Master Chef specializing in French cuisine</b> to lead its kitchen operations. The ideal candidate will possess deep expertise in authentic French culinary techniques, strong leadership abilities, and a passion for delivering exceptional dining experiences. The Head Chef will be responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, presentation, hygiene, and team performance.</p><p><b>Key Responsibilities</b></p><ul><li>Lead and manage the entire kitchen team to ensure smooth and efficient kitchen operations</li><li>Prepare and oversee the preparation of authentic French dishes while maintaining exceptional quality and consistency</li><li>Design, develop, and update menus featuring traditional and contemporary French cuisine</li><li>Maintain the highest standards of taste, presentation, and portion control across all dishes</li><li>Ensure strict compliance with food safety, hygiene, and sanitation standards</li><li>Oversee kitchen inventory management, including procurement, storage, and cost control</li><li>Monitor food costs, minimize wastage, and ensure efficient resource utilization</li><li>Recruit, train, mentor, and supervise kitchen staff to build a high-performing culinary team</li><li>Collaborate with restaurant management on seasonal menus, promotions, and special culinary events</li><li>Maintain a clean, organized, and safe kitchen environment in compliance with all regulatory requirements</li><li>Stay updated with international culinary trends and incorporate innovation into menu offerings</li></ul><p><b>Requirements</b></p><ul><li>Proven experience as a <b>Head Chef, Executive Chef, or Senior French Chef</b> in a reputable restaurant or hotel</li><li>Extensive knowledge of <b>authentic French cooking techniques, ingredients, and culinary traditions </b>and <b>specialize in authentic French cuisine</b></li><li>Formal culinary training or certification from a recognized culinary institute is highly preferred</li><li>Strong leadership and team management skills with the ability to run a professional kitchen</li><li>Excellent organizational, time-management, and multitasking abilities</li><li>Ability to maintain high standards in a fast-paced and demanding kitchen environment</li><li>Strong attention to detail and commitment to culinary excellence</li><li>Effective communication and teamwork skills</li></ul><p><b>Preferred Qualifications</b></p><ul><li>Experience working in <b>fine-dining or international hospitality establishments</b></li><li>Expertise in <b>modern plating techniques and menu innovation</b></li><li>Experience managing <b>kitchen budgets, food costing, and supplier relationships</b></li><li>Ability to <b>train, mentor, and develop culinary staff</b></li></ul><p>Work Location: In person</p>

Master Chef- French Cuisine

University of Tennessee

<div><p>The Business Manager manages and oversees all business, financial, budgetary, human resource, and administrative functions within the Department of Nutrition and Public Health Sciences. This role ensures compliance with university policies and procedures, provides fiscal guidance, supports departmental leadership, and supervises non-exempt staff to ensure efficient and effective operations.</p></div>
<br><div><p><b>Financial Management
</b></p><ul><li>Provides approval authority, in collaboration with the department head, for financial and administrative transactions.
</li><li>Manages and oversees expenditures across state, gift, income, start‑up, and research accounts.
</li><li>Oversees purchasing, accounts payable/receivable, procurement card activity, travel, reimbursements, and inventory.
</li><li>Performs monthly ledger reconciliation and prepares financial reports and projections.
</li><li>Evaluates and improves departmental business procedures.
</li><li>Represents the department in college‑level financial meetings.
</li><li>Oversees summer school financial projections and viability assessments.
</li><li>Provides financial control information to dept. head and faculty regarding unrestricted funding
</li>Provides financial and human resource training for departmental faculty and staff as needed<br>
<li>
</li></ul><p></p><p><b>Human Resource Management
</b></p><ul><li>Has approval authority in conjunction with dept. head on human resource, personnel and payroll related business activities (both signatory and electronic)
</li><li>Oversees personnel, payroll, and position management activities.
</li><li>Ensures compliance with UT Human Resources policies.
</li><li>Coordinates faculty and staff searches and hiring in DASH.
</li><li>Performs ad hoc human resource, personnel and payroll reporting for dept. head, faculty, and the dean's office.
</li><li>Supervises non‑exempt employees, conducts performance evaluations, and manages workload distribution.
</li><li>Develops and maintains position descriptions.
</li><li>Coordinates and tracks graduate assistant assignments.
</li>Conducts applicable training or provides training resources for personnel.<br>
<li>
</li></ul><p></p><p><b>Data Acquisition &amp; Analysis
</b></p><ul><li>Maintains financial, academic, and student databases.
</li><li>Prepares reports for budgeting, accreditation, audits, and surveys.
</li>Maintains accreditation documentation and student award records.<br>
<li>
</li></ul><p></p><p><b>Research Fiscal Oversight
</b></p><ul><li>Reviews budget justifications and provides fiscal recommendations.
</li><li>Participates in award checklist meetings.
</li>Coordinates labor distributions and post‑award transactions.<br>
<li>
</li></ul><p></p><p><b>Operational Administration
</b></p><ul><li>Oversees academic operations, curriculum processes, and accreditation compliance.
</li><li>Coordinates facilities projects and contract processes.
</li><li>Provides guidance on purchasing agreements and vendor relationships.</li></ul></div>
<br><div><p><b>Required Qualifications
</b></p><ul><li><p>Education:
</p><ul><li><div>Bachelor&rsquo;s degree in Business, Accounting, or a related field (or equivalent combination of education and experience)
</div></li></ul></li><li><p>Experience:
</p><ul><li><div>Five years of accounting or business management experience
</div></li><li><div>Supervisory experience<br>
</div></li></ul></li><div></div><li><p>Knowledge, Skills, Abilities:
</p><ul><li><div>Knowledge and mastery of standard accounting principles (GAAP).
</div></li><li><div>Professional integrity, including a thorough understanding of confidentiality.
</div></li><li><div>Communication and interpersonal skills sufficient for effective interactions with a broad range of individuals, including faculty.
</div></li><li><div>Effective organizational, prioritization, and problem-solving skills.
</div></li><li><div>Effective time management, stress management, and conflict management skills.
</div></li><li><div>Proficiency with common office and database software.
</div></li><li><div>Ability to perform mathematical functions, analyze data, and forecast
</div></li><li><div>Ability to multi-task.
</div></li><li><div>Ability to lead a team.
</div></li></ul></li></ul><p><b>Preferred Qualifications
</b></p><ul><li><p>Education:
</p><ul><li><div>Master&rsquo;s degree in Business, Accounting, or related field
</div></li></ul></li><li><p>Experience:
</p><ul><li><div>Financial experience in a comprehensive research university environment
</div></li></ul></li><li><p>Knowledge, Skills, Abilities:
</p><ul><li><div>Knowledge of DASH (Oracle), Banner, ADMIT, Argos, Cayuse SP.
</div></li><li><div>Knowledge of UT&rsquo;s fiscal and human resources policies and procedures.
</div></li><li><div>Knowledge of Uniform Guidance.
 </div></li><li><div>Knowledge of Graduate School policies and procedures.<br>
</div></li></ul></li></ul><div></div><p><b>Work Location
</b></p><ul><li><p>Location: Knoxville, Tennessee
</p></li><li><p>Onsite, Hybrid, or Remote &ndash; <i>Hybrid<br>
</i></p></li></ul><p></p><p><b>Compensation and Benefits
</b></p><ul><li><p><b>UT market range: </b>MR11
</p></li><li><p><b>Anticipated hiring range: </b>Commensurate with Experience</p></li><p></p><li><p><br>
</p></li></ul><p></p><p><b>Application Instructions
</b></p><p>To express interest, please submit an application with the noted below attachments.<br>
</p><p></p><ul><li><p>Resume
</p></li><li><p>Cover Letter<br>
</p></li></ul><p></p><p><b>About The College/Department/Division
</b></p><p>The Department of Nutrition and Public Health Sciences supports teaching, research, and outreach initiatives that promote population health and well ‑ being. The department is committed to operational excellence, fiscal integrity, and collaborative support of faculty, staff, and students.</p></div>
<br><div><div>The University of Tennessee, Knoxville, has shaped leaders, changemakers, and innovative thinkers since its founding in 1794. The university is home to more than 38,000 students and 10,000 statewide employees&mdash;the Volunteers&mdash;who uphold the university&rsquo;s tradition of lighting the way for others through leadership and service.<br>
</div><div></div><br>
<div>UT Knoxville offers over 900 programs of study across 14 degree-granting colleges and schools. As Tennessee&rsquo;s flagship land-grant university, its footprint spans the entire state. The university holds the highest Carnegie classification for research activity and has deep partnerships with industry leaders and the US Department of Energy&rsquo;s largest multidisciplinary laboratory, Oak Ridge National Laboratory.<br>
</div><div></div><br>
<div>The Knoxville campus serves and recruits for UT Knoxville, including the Institute of Agriculture and the Space Institute, as well as the UT Institute of Public Service.<br>
</div><div></div><br>
<div>UT Knoxville considers its employees its number one asset. With values that focus on work-life balance, compensation, and innovation leadership, all Vols are supported to advance professionally. Employees have access to career development and coaching, continued education, and an extensive list of development and training possibilities. The Volunteer employee experience implements structures and practices to attract and retain top-tier talent, fostering a strong staff community and supporting a culture of involvement and engagement for everyone.<br>
</div><div></div><br>
<div>The university holds a strong commitment to its land-grant mission of learning and engagement, with a tradition of service and leadership that carries that Volunteer spirit throughout the state and around the world. It has been ranked nationally as &ldquo;Best Employer for New Graduates,&rdquo; &ldquo;One of America&rsquo;s Best Large Employers,&rdquo; and &ldquo;Best Workplace for Women,&rdquo; and has been designated as &ldquo;Best Place for Working Parents&rdquo; by Forbes Magazine.<br>
</div><div></div><br>
<div>Apply today and join the Tennessee Volunteer community!</div></div>

Business Manager - Nutrition & Public Health Sciences - UTK

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