A leading catering entity with EMEA presence seeks to hire a head of operations for Dubai location. Successful incumbents must fulfil the below requisites and KRA's to be eligible for the role. Candidates spearheading and serving healthcare industry is of high priority in final selection funnel. 

Requisites

• Degree in any food related/culinary major or equivalent related work experience.
• A minimum 5-9 years proven experience in similar or equivalent role with excellent expertise in championing healthcare industry
• Successful track record of achieving budgeted results while maintaining quality and improving operations.
• Ability to gather and analyse data and to work with figures.
• Demonstrated knowledge of sales and business development within the healthcare industry in the UAE.
• Experience in the catering procurement sector in the UAE.
• Solid judgment along with decision making skills.
• Ability in recruiting, managing and building successful teams.
• Sound Knowledge about Food Safety & Quality Management Systems. 
• Strong Communication Skills.
• Good Time Management Skills.
• Demonstrated Multi-Tasking Skills.
• Be able to work well under pressure and with deadlines.

Responsibilities

• Responsible to manage and oversee the day-to-day operations, schedules and deliver the required service according to respective clients whilst maintaining Company standards. 
• Creates Menus in line with the clients’ requirements and Company standards.
• Inspect all the venues under his/her responsibility
• Maintain constant communication with Clients to ensure Customer Satisfaction. Address any complaint or incident immediately.
• Responsible for implementing operational standards by contributing information to strategic plans and reviews. 
• Responsible for all recruitment, human resources management and training. 
• Responsible for motivating, organising, and encouraging teamwork within the workforce to ensure operations targets are met or exceeded. 
• Responsible for communicating job expectations to the team, planning, monitoring, and appraising job contributions. 
• Work towards improving efficiency whilst reducing wastage and idle time.
• Responsible for Identifying training needs.
• Responsible for maintaining standards of food safety, Quality, health and safety, hygiene, and security in the work environment. 
• Responsible for all stock management at the main facility and other branches.
• Lead by example to develop Food Safety Culture within the organisation 
• Implementation and adherence to the company's policies and goals. 
• Ensure that deadlines are met, and quality is always achieved.
• Monitor facilities and product standards.
• Ensure that all preventative maintenance is up to date for all catering equipment.
• Ensure that any breakdowns and damages are repaired immediately.
• Continuously support the business Development Executive in recruiting new customers.
• Constant communication with the Chief Operations Officer.