About the Role

AKO Group Limited is seeking an experienced and strategic Project Manager to oversee catering and facility management operations. The role focuses on delivering high-quality service, meeting financial targets, ensuring compliance with health and safety standards, managing client relationships, and driving operational efficiency across catering sites.

Key Responsibilities

1. Operational & Financial Management

Operations: Oversee daily catering and facility management functions, ensuring services align with client contracts, company quality standards, and operational audit requirements.

Financial Oversight: Manage operational budgets, monitor food and labor costs, review financial performance reports, and implement cost-reduction strategies to achieve profitability targets.

Asset & Inventory Control: Oversee food, beverage, and supply inventory, ensuring proper stock control, waste reduction, and safeguarding of company assets.

2. Client & Strategic Relationship Management

Client Liaison: Act as the primary contact for client representatives, conducting regular review meetings and resolving operational issues or complaints promptly.

Business Growth: Support business development, participate in tender preparations, coordinate project mobilization for new contracts, and explore opportunities to expand current service offerings.

3. Team Leadership & People Management

Supervision: Lead, coach, and deploy site staff efficiently while fostering employee engagement and teamwork.

Performance & HR: Conduct performance appraisals, identify staff training needs, and coordinate recruitment, onboarding, and disciplinary processes in partnership with HR.

4. Quality, Health, Safety & Compliance

Safety Standards: Enforce compliance with occupational health and safety laws, statutory regulations, and client-specific site guidelines.

HACCP & Hygiene: Maintain strict HACCP, sanitation, and food safety protocols, conducting regular risk assessments and preventive audits.

Qualifications & Requirements

Education & Experience

Education: Bachelor’s Degree in Hospitality Management, Hotel Management, Business Administration, Project Management, Catering Management, or a related field.

Experience: Minimum of 3 years of operational experience in catering, hospitality, facilities management, camp management, or remote site operations.

Advantage: Prior operational experience in remote camps, mining sites, or high-volume industrial catering environments is a strong added advantage.

Key Competencies

Technical Knowledge: In-depth understanding of HACCP protocols, food safety regulations, contract management, and operational cost controls.

Software Skills: Proficiency in Microsoft Office Suite and ERP/operational management systems.

Soft Skills: Exceptional leadership, financial analysis, negotiation, client management, and problem-solving abilities.

• Oversee daily catering and facility management functions, ensuring services align with client contracts, company quality standards, and operational audit requirements.
• Manage operational budgets, monitor food and labor costs, review financial performance reports, and implement cost-reduction strategies to achieve profitability targets.
• Oversee food, beverage, and supply inventory, ensuring proper stock control, waste reduction, and safeguarding of company assets.
• Act as the primary contact for client representatives, conducting regular review meetings and resolving operational issues or complaints promptly.
• Support business development, participate in tender preparations, coordinate project mobilization for new contracts, and explore opportunities to expand current service offerings.
• Lead, coach, and deploy site staff efficiently while fostering employee engagement and teamwork.
• Conduct performance appraisals, identify staff training needs, and coordinate recruitment, onboarding, and disciplinary processes in partnership with HR.
• Enforce compliance with occupational health and safety laws, statutory regulations, and client-specific site guidelines.
• Maintain strict HACCP, sanitation, and food safety protocols, conducting regular risk assessments and preventive audits.

• In-depth understanding of HACCP protocols
• food safety regulations
• contract management
• operational cost controls
• Proficiency in Microsoft Office Suite
• ERP/operational management systems
• Exceptional leadership
• financial analysis
• negotiation
• client management
• problem-solving abilities

• Bachelor’s Degree in Hospitality Management, Hotel Management, Business Administration, Project Management, Catering Management, or a related field.
• Minimum of 3 years of operational experience in catering, hospitality, facilities management, camp management, or remote site operations.
• Prior operational experience in remote camps, mining sites, or high-volume industrial catering environments is a strong added advantage.