General Manager Operations (Corporate Catering/Food Services)

* Management and budgeted financial results of contracts for around 20 business units nationally

* Ensure all projects achieve budget and profitability

* Have full control over various areas of operation: Expenses such as labour costs, purchases, menu costing and other cash expenses; outstanding debts, banking procedures, stock

* Annual budget preparation along with each Regional Financial Manager

* Quarterly projections and strategies of Project Managers are evaluated prior to submission

* Purchasing and stock control includes ensuring meals prepared meet menu specifications ito content, quality and quantity, addressing any identified risks, identifying and controlling overspending on cash purchases, ensuring use of preferred suppliers

* Hygiene, Quality and Safety standards, identification of any problems through full quarterly audits of units

* Proactive approach to client management, retention, renewals and new business opportunities both for new contracts as well as additional opportunities to generate revenue and profits through facilities, premises and services, handling all queries and enquiries, negotiating and adjusting pricing if required, reporting to various group divisions

* HR includes policies & procedures, payroll, appointments, induction, performance, training & development, mentoring, discipline and recognition and direct management of about 8 Project Managers

* Marketing & Sales includes project optimisation, maximising on opportunities to generate additional revenue and profits, events, entertainment, branding

* Report in directly to the CEO