Job purpose

The Project Manager is responsible for planning, directing, and overseeing all catering and facility management operations. The role ensures the efficient delivery of high-quality services, achievement of financial targets, compliance with contractual obligations, and maintenance of excellent client relationships while promoting continuous operational improvement and business growth.

Key responsibilities

1. Operational management

• Plan, coordinate, and oversee the day-to-day catering and facility management operations.
• Ensure all services are delivered in accordance with contractual requirements, company standards, and client expectations.
• Monitor operational performance and implement continuous improvement initiatives.
• Conduct routine operational inspections and site audits to ensure service quality and operational efficiency.
• Ensure adequate staffing levels and effective deployment of resources.

2. Financial management

• Prepare, manage, and monitor operational budgets.
• Ensure achievement of revenue, profitability, and cost control targets.
• Review daily, weekly, and monthly financial performance reports.
• Monitor food costs, labour costs, consumables, and other operational expenses.
• Identify opportunities for cost reduction and revenue enhancement.

3. Client relationship management

• Serve as the primary point of contact between the company and the client.
• Maintain excellent client relationships through regular communication and review meetings.
• Address client concerns promptly and ensure timely resolution of complaints.
• Identify opportunities to expand services and increase customer satisfaction.

4. People management

• Lead, supervise, coach, and motivate site employees.
• Ensure staff comply with company policies, procedures, and performance standards.
• Conduct performance appraisals and identify staff training and development needs.
• Promote employee engagement, teamwork, and a positive work environment.
• Manage recruitment, onboarding, disciplinary matters, and succession planning in collaboration with the HR Department.

5. Compliance, health, safety and quality

• Ensure compliance with food safety regulations, occupational health and safety requirements, and company policies.
• Maintain HACCP, hygiene, sanitation, and quality assurance standards.
• Conduct risk assessments and implement corrective and preventive actions.
• Ensure compliance with statutory and client-specific requirements.

6. Inventory and asset management

• Oversee inventory management for food, beverages, cleaning materials, and operational supplies.
• Ensure proper stock control, storage, and accountability of company assets.
• Minimize wastage and prevent stock losses.

7. Reporting and administration

• Prepare and submit operational, financial, and management reports.
• Maintain accurate operational records and documentation.
• Monitor KPIs and implement corrective actions where necessary.

8. Business development and strategic planning

• Support the development and implementation of business strategies.
• Identify opportunities for service improvement and contract expansion.
• Participate in tender preparations, project mobilization, and implementation of new contracts when required.
• Monitor market trends and recommend innovative service solutions.

Qualifications and experience

• Bachelor’s degree in hospitality management, Hotel Management, Business Administration, Project Management, Catering Management, or a related field from a recognized institution.
• Minimum of 3 years’ experience in catering, hospitality, facilities management, camp management, or a related operational environment.
• Knowledge of project coordination, budgeting, cost control, and operational performance monitoring.
• Strong leadership, communication, teamwork, and client relationship management skills.
• Proficiency in Microsoft Office applications and ERP/operational management systems.
• Experience working in remote camps, mining sites, or large catering operations will be an added advantage.

Key competencies

• Strong leadership and people management skills.
• Financial and budget management.
• Contract management.
• Client relationship management.
• Excellent communication and negotiation skills.
• Problem-solving and decision-making ability.
• Strategic planning and analytical skills.
• Knowledge of HACCP, food safety, and occupational health and safety standards.
• Computer proficiency (Microsoft Office and ERP systems).

• Plan, coordinate, and oversee the day-to-day catering and facility management operations.
• Ensure all services are delivered in accordance with contractual requirements, company standards, and client expectations.
• Monitor operational performance and implement continuous improvement initiatives.
• Conduct routine operational inspections and site audits to ensure service quality and operational efficiency.
• Ensure adequate staffing levels and effective deployment of resources.
• Prepare, manage, and monitor operational budgets.
• Ensure achievement of revenue, profitability, and cost control targets.
• Review daily, weekly, and monthly financial performance reports.
• Monitor food costs, labour costs, consumables, and other operational expenses.
• Identify opportunities for cost reduction and revenue enhancement.
• Serve as the primary point of contact between the company and the client.
• Maintain excellent client relationships through regular communication and review meetings.
• Address client concerns promptly and ensure timely resolution of complaints.
• Identify opportunities to expand services and increase customer satisfaction.
• Lead, supervise, coach, and motivate site employees.
• Ensure staff comply with company policies, procedures, and performance standards.
• Conduct performance appraisals and identify staff training and development needs.
• Promote employee engagement, teamwork, and a positive work environment.
• Manage recruitment, onboarding, disciplinary matters, and succession planning in collaboration with the HR Department.
• Ensure compliance with food safety regulations, occupational health and safety requirements, and company policies.
• Maintain HACCP, hygiene, sanitation, and quality assurance standards.
• Conduct risk assessments and implement corrective and preventive actions.
• Ensure compliance with statutory and client-specific requirements.
• Oversee inventory management for food, beverages, cleaning materials, and operational supplies.
• Ensure proper stock control, storage, and accountability of company assets.
• Minimize wastage and prevent stock losses.
• Prepare and submit operational, financial, and management reports.
• Maintain accurate operational records and documentation.
• Monitor KPIs and implement corrective actions where necessary.
• Support the development and implementation of business strategies.
• Identify opportunities for service improvement and contract expansion.
• Participate in tender preparations, project mobilization, and implementation of new contracts when required.
• Monitor market trends and recommend innovative service solutions.

• Strong leadership and people management skills.
• Financial and budget management.
• Contract management.
• Client relationship management.
• Excellent communication and negotiation skills.
• Problem-solving and decision-making ability.
• Strategic planning and analytical skills.
• Knowledge of HACCP, food safety, and occupational health and safety standards.
• Computer proficiency (Microsoft Office and ERP systems).

• Bachelor’s degree in hospitality management, Hotel Management, Business Administration, Project Management, Catering Management, or a related field from a recognized institution.
• Minimum of 3 years’ experience in catering, hospitality, facilities management, camp management, or a related operational environment.
• Knowledge of project coordination, budgeting, cost control, and operational performance monitoring.
• Strong leadership, communication, teamwork, and client relationship management skills.
• Proficiency in Microsoft Office applications and ERP/operational management systems.
• Experience working in remote camps, mining sites, or large catering operations will be an added advantage.