Senior Operations Manager / Head of Operations – Catering

Operations Management Lead and manage overall catering operations across multiple locations/sites. Develop and implement operational strategies to achieve business and financial objectives. Ensure efficient planning and execution of daily catering operations. Monitor operational KPIs, productivity, service quality, and customer satisfaction. Ensure all sites operate in accordance with company policies, procedures, and service standards. Identify operational challenges and implement effective corrective actions. P&L & Financial Management Take responsibility for operational P&L, budgets, revenue, and cost control. Monitor food cost, labour cost, wastage, procurement, and other operational expenses. Develop annual operating budgets and monitor performance against approved budgets. Identify opportunities to improve profitability and operational efficiency. Prepare regular operational and financial reports for senior management. Client & Stakeholder Management Maintain strong relationships with key clients and stakeholders. Act as the senior operational point of contact for major catering contracts. Understand client requirements and ensure service delivery meets agreed SLAs/KPIs. Handle escalations, complaints, and operational issues professionally and promptly. Participate in client meetings, contract reviews, and business development discussions. Manpower & Team Management Lead, mentor, and develop senior operational teams and site management. Plan manpower requirements according to business volumes and contract requirements. Monitor employee productivity, performance, attendance, and deployment. Ensure adequate staffing levels across all operational sites. Build a strong culture of accountability, teamwork, service excellence, and continuous improvement. Food Quality, Hygiene & HSE Ensure compliance with food safety, hygiene, HACCP, HSE, and regulatory requirements. Maintain consistent food quality and service standards across all locations. Conduct regular operational inspections and audits. Ensure corrective and preventive actions are implemented effectively. Work closely with Quality, HSE, Culinary, Procurement, HR, and Finance departments. Business & Operational Development Identify opportunities to improve operational efficiency and service quality. Support business development and tender activities when required. Participate in contract mobilization and new-site opening activities. Review operational processes and introduce best practices. Keep up to date with industry trends and developments in catering and food services

Desired Candidate Profile

achelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field. Minimum 10–15 years of relevant experience in catering/food service operations, with significant experience at a senior management level. Strong UAE/GCC experience in contract catering, institutional catering, industrial catering, corporate catering, or large-scale food service operations. Experience managing multiple sites and large operational teams. Strong knowledge of P&L management, budgeting, cost control, manpower planning, and operational KPIs. Proven experience managing key clients and large catering contracts. Strong knowledge of food safety, HACCP, hygiene, and HSE standards. Excellent leadership, communication, negotiation, and problem-solving skills. Strong commercial and operational acumen. Ability to work under pressure and manage multiple priorities. Employment Type Full-time

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