OPERATIONS SUPERVISOR|CATERING

Management of the operation to the agreed budget and adherence to all Company policies and Procedures as they relate to Finance, HR, Admin and Operations (Quality and HSE)

To achieve and maintain at all times Contract Compliance based on agreed contract compliance matrix and other tools 

To maintain excellent Client Relationships

To ensure that all end of month returns are sent on time and that any delays for operational reasons are communicated in a timely manner

To meet with senior client representatives on a regular basis to discuss both current and future business and ensuring that the content of the meetings are communicated to all concerned parties and that all issues are resolved in a timely manner

To monitor purchases and logistics to the locations and ensure that all supply and logistic issues are communicated to the purchasing department 

To ensure that all personnel perform to the highest possible levels, that their welfare and security are taken as a priority and that key personnel have a personal development plan 

Recruitment of staff using the company terms and conditions specified for each grade, identifying personnel for internal promotion and planning and where necessary training programmes to ensure staff reach the required standards

To identify key areas within the operation that can be improved thus enhancing customer satisfaction

To be involved in new company initiatives with other members of the team

Ensure compliance with hygiene, Health and safety and support the group initiative tower ISO 22 000 certification

 Ensure that the Culture & Value programme is understood and the same is communicated to all staff to enable them to live up to all the values at all time.

Troubleshooting -- Determining causes of operating errors and identifying course(s) of action 

Critical Thinking -- Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. 

Active Listening -- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times 

Active Learning -- Understanding the implications of new information for both current and future problem-solving and decision-making 

Learning Strategies -- Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things 

Monitoring -- Monitoring/Assessing performance of self, other individuals, or organizations to make improvements or take corrective action 

Past experiences in Catering Business 

System Knowledge -  Project Management / ISO system / Quality process (6 sigma)  Good MS office skills  - MS Word, Excel, Powerpoint 

Experience in a systematized work environment 

Language Skills (Written / Spoken) Essential: Portuguese and English

Desirable: French 

KNOWLEDGE   Food production and service/Contract portfolio management/Development and management of production unit (CPU) 

BEHAVIOUR BASE   Problem Sensitivity/Deductive Reasoning/Oral Expression  

EXPERIENCE  At least 5 year(s) of working experience in the related field at similar level or covering similar volume of activity 

QUALIFICATIONS  Master level /Computer literate

SPECIALISTS IN SERVICES PROVIDING CONSULTANCY AND TECHNICAL ASSISTANCE We have a global services offering and integrated solutions in the areas of Technical Consultancy, Recruitment and Assignment, and Multidisciplinary Training. We make every day more and better, to exceed our customers' expectations in quality, agility and profitability. Your satisfaction is our main goal!