Director, C&F Operations

As an integral part of the Senior Management team, you will be responsible for managing all functionalities of the Region to ensure high levels of client satisfaction and Operational performance through the management and development of the team with consistent delivery.

To facilitate the completion of a Project, Mobilization of Site, or Event by coordinating the activities with the team, build a team of employees, each with their own core competences in accomplishing the desired outcome. The Director will assist in segment development / functioning as required in close coordination with the Segment Head and must be able to take charge of country-wide operations in the absence of the Segment Head.

Responsibilities

• Liaises with Department / Project Managers to ensure the support functions (HR, Quality, Finance, Procurement) meet the needs of the business.
• Conduct regular department meetings with the team and managers and ensure identified gaps are actioned.
• Deliver budgeted profit through management of food costs, labour costs and overheads, align with the scope of service, address overspend in a timely manner and implement controls.
• Formulate yearly financial plan.
• Develop and implement strategies for continuous improvement and take responsibility for achieving business results.
• Scale up and grow profitably existing sectors, focus on new sectors, and develop revenue streams to avoid concentration on a single or limited set of customers.
• Manage client relationships through regular interaction, resolving issues quickly without compromising project profitability.
• Create positive positioning of CATRION through industry involvement, networking, trade events, and collaboration opportunities.
• Identify weaknesses in contracts and client relationships and implement improvement mechanisms.
• Collaborate with business development to review client expectations against contractual terms and implement corrective action where necessary.
• Guide the Business Development team in preparation of technical and commercial proposals.
• Implement quality monitoring systems to measure customer satisfaction, client growth opportunities, and contract compliance; stay informed of market opportunities.
• Monitor recruitment, interviews, and selection processes for filling vacancies set by operations managers.
• Set performance goals and monitor targets for department managers.
• Attract and retain an experienced management team and workforce dedicated to long-term project completion; minimize staff turnover.
• Promote and encourage multi-skilling among employees and recognize key performers.

Minimum Requirements for the Job

Qualifications

Bachelor’s or Master’s degree in hospitality / catering management or proven experience in the catering industry.

Years and Nature of Experience

Knowledge, Skills & Abilities

Seniorities

Employment type

Job function

Industries

We’re not including external job suggestions or promotional content in this description.

#J-18808-Ljbffr