Duties & Responsibilities:

• Planning menus according to budget.

• Advertising vacancies and recruiting staff

• Managing stock control financial planning and managing budgets

• Meeting with suppliers and customers

• Discussing contract requirements with customers

Requirements:

• Minimum 5 years' experience with 2 years offshore experience

• Having experience with well-known catering companies.

• Leadership experience in fine dining or catering services required.

• Strong verbal and written communication skills.

Qualification

• Bachelor's degree in Hotel Management/Hospitality or equivalent degree.