Descriptions

SUMMARY

OVERVIEW

Job Description Project Manager Job title: Project Manager Department: Kitchen Reports to: General Manager Job purpose The Project Manager is responsible for planning, directing, and overseeing all catering and facility management operations. The role ensures the efficient delivery of high-quality services, achievement of financial targets, compliance with contractual obligations, and maintenance of excellent client relationships while promoting continuous operational improvement and business growth. Key

RESPONSIBILITIES

- 1.

- Operational management Plan, coordinate, and oversee the day-to-day catering and facility management operations.

- Ensure all services are delivered in accordance with contractual

REQUIREMENTS

- , company standards, and client expectations.

- Monitor operational performance and implement continuous improvement initiatives.

- Conduct routine operational inspections and site audits to ensure service quality and operational efficiency.

- Ensure adequate staffing levels and effective deployment of resources.

- 2.

- Financial management Prepare, manage, and monitor operational budgets.

- Ensure achievement of revenue, profitability, and cost control targets.

- Review daily, weekly, and monthly financial performance reports.

- Monitor food costs, labour costs, consumables, and other operational expenses.

- Identify opportunities for cost reduction and revenue enhancement.

REQUIREMENTS

- , and company policies.

- Maintain HACCP, hygiene, sanitation, and quality assurance standards.

- Conduct risk assessments and implement corrective and preventive actions.

- Ensure compliance with statutory and client-specific

REQUIREMENTS

- .

- 6.

- Inventory and asset management Oversee inventory management for food, beverages, cleaning materials, and operational supplies.

- Ensure proper stock control, storage, and accountability of company assets.

- Minimize wastage and prevent stock losses.

- 7.

- Reporting and administration Prepare and submit operational, financial, and management reports.

- Maintain accurate operational records and documentation.

- Monitor KPIs and implement corrective actions where necessary.

- 8.

QUALIFICATIONS

- and experience Bachelor’s degree in hospitality management, Hotel Management, Business Administration, Project Management, Catering Management, or a related field from a recognized institution.

- Minimum of 3 years’ experience in catering, hospitality, facilities management, camp management, or a related operational environment.

- Knowledge of project coordination, budgeting, cost control, and operational performance monitoring.

- Strong leadership, communication, teamwork, and client relationship management skills.

- Proficiency in Microsoft Office applications and ERP/operational management systems.

- Experience working in remote camps, mining sites, or large catering operations will be an added advantage.

- Key competencies Strong leadership and people management skills.

- Financial and budget management.

- Contract management.

- Client relationship management.

APPLICATION DEADLINE

- : 30th September 2026 Only shortlisted candidates will be contacted.

- How to Apply for this Job Send your job application to [email protected] .

HOW TO APPLY

How to apply Interested candidates are invited to submit their CV and Cover Letter to [email protected] .