OPERATIONS HEAD

Role overview

Key responsibilities

• Oversee daily operations across the central kitchen and client sites; improve efficiency, service quality, productivity, and profitability.
• Manage operational teams and coordinate with Procurement, Stores, Transport, HR, Finance, and QHSE.
• Monitor budgets, food and labour costs, wastage, and financial performance; ensure timely production, quality control, packaging, and distribution.
• Maintain client relationships and contractual service standards; monitor KPIs, inspect sites, and implement corrective actions.
• Lead workforce planning, scheduling, recruitment requirements, evaluations, and employee development; manage contract mobilisation and operational transitions.
• Identify improvement and cost-optimisation opportunities; prepare operational reports and present performance updates to senior management.

Qualifications and experience

• Bachelor's degree or diploma in Hospitality Management, Catering Management, Business Administration, or a related discipline.
• Minimum 8–10 years of catering or food service operations experience, including substantial senior operational leadership experience.
• Experience in large-scale catering, central kitchens, healthcare or school catering, or institutional food services.
• Strong knowledge of food safety systems, HACCP, quality standards, and UAE food safety regulations.
• Expertise in budgeting, cost control, operational planning, and managing large teams.
• Leadership, decision-making, communication, client management, organisational, analytical, and problem-solving abilities.
• Ability to manage multiple locations, priorities, and demanding service schedules.
• A valid UAE driving licence is preferred.

What the employer offers

• Competitive salary based on qualifications and experience.
• Opportunity to lead a diverse and growing catering operation, with professional development opportunities.

Work location

• Work location is in person.