Project Manager
تفاصيل الوظيفة
Job Description - Project Manager (ACC00007W)DescriptionThe Project Manager is responsible for the management of all site aspects (administration, financial, and development) of the Catering activities.Meeting and coordinating with clients, providing maximum support for their satisfaction, organizing and maintaining budgeted revenues through solicitation of business while controlling expenditures. Direct, implement, and maintain a management philosophy which serves as a guideline to Catering staff. Mentor, develop, coach, and educate staff, providing leadership to operations.Directly responsible for the operations under his supervision and responsible for the quality, staff development, and growth of the activity managed.Specific Job DutiesResponsible to prepare, in conjunction with the Operations Manager, an annual operating budget that will form part of the Business Plan.Ensure that the Division's Operational Budget is strictly adhered to and that all costs are strictly controlled.Prepare and distribute the monthly Catering & Support Services forecast identifying covers and sales by meal period.Monitor all costs and recommend measures to control them.Ensure that each outlet/project is individually profitable.Operational:Assist in managing the day-to-day operation of the Catering and inform the Operations Manager of any decisions taken which did not require his action and any other relevant information.Responsible for controlling and analyzing, on an ongoing basis, the levels of:Payroll & Food CostsQuality AssuranceService Standard and Presentation of ProductsHygiene & Sanitation Condition of facilities and equipmentGuest SatisfactionStaff TrainingMaintain complete knowledge of and comply with all divisional policies and procedures, ensuring that Catering and Support Services staff are informed as well.Responsible for setting the standards of all Food & Beverage and Equipment.Ensure that all operating standards comply with company policies and procedures.Coordinate daily with Catering staff to review the status of new events, schedules, priority assignments, and all information pertinent to the operation.Organize and delegate operational action plans and follow up on the status.Review the reports, log book, sales; resolve discrepancies if any. Track revenue against budget.Ensure that Catering staff are familiar with the service standards.Check that functions are properly staffed to provide the required standard of service. Ensure that staff is well-groomed; resolve any deficiencies with the project supervisor and/or the chef on duty.Ensure the Head cook/Chef Supervisor plans special requests for clients and special event menus. Ensure cleaning and sanitizing of all food service areas, crockery and cutlery wares, bain-marie, trolleys, shelves, refrigerators, and hot cabinets, plus the sweeping and mopping of all floors in the restaurant area.Monitor guest reactions and confer with service staff to ensure guest satisfaction.Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.Review weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the shift to meet business demands.Ensure Guest Questionnaire has been distributed on a regular basis and complaints/deficiencies have been corrected immediately for guests' entire satisfaction.Staff Development:Responsible for developing training plans for all employees, training material, and implementing training plans.Conduct a formal training program on the required job with criteria expected and division orientation with new hires. Conduct ongoing training with existing staff.Successful completion of the training/certification process.Plan and implement effective skills training programs in conjunction with the Operations Manager.Assist in building an efficient team of employees by taking an active interest in their welfare, safety, and development.Ensure that all employees have a complete understanding of and adhere to the company "Employees Rules and Regulations" and operational policy relating to fire, hygiene, health, and safety etc.Administration:Responsible for developing and updating operations manuals of CSSD.Ensure that Catering & Support Services offices are kept organized and clean.Provide feedback to Catering & Support Services staff on their performance. Handle disciplinary problems and counsel employees according to company standards.General Duties:Carry out any other reasonable duties and responsibilities as assigned.Respond to changes in the Division function as dictated by the company.Responsible for the Control of Environmental Documents: Control all documents required by the ESOM Environmental Management System and the International Standard ISO 14001 - 2004 Standard including all records.Support the ESOM appointed Management representative who, irrespective of other duties, has defined roles, responsibility, and authority for the overall EMS.Attend regular Management review meetings and communicate with the Management Representative on the performance of the Environmental Management System for review, including recommendations for improvement if required.Ensure that all records shall be and remain legible, identifiable, and traceable.Primary LocationWork LocationsACC-A110049-CATERING FOR P183-SPINE PRECAST FACILITY-NEOM Allied Contracting Catering Company Riyadh
#J-18808-Ljbffr Project & Process Management
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