26/05/2022
Job Description
Catering Project Manager
Purpose of Position
The purpose of this position is to plan and operationalize the management of catering services across multiple venues before, during and after the FIFA 2022 Qatar World Cup.
This role will be responsible for the project planning, contract management, mobilization, operational delivery, and demobilization of catering services for paid staff, contractors and volunteers across official and non-official sites.
Key Accountabilities and Performance Metrics
Planning and Operations Management
• Manage the day-to-day activities of the company’s provision of catering at the FIFA World Cup 2022 before, during and after the tournament. Ensuring that agreed level of service is adhered to and that service provision is as per contract specifications.
• Plan and ensure that the company have adhered to necessary policies and procedures for access to stadium including workforce accreditation, vehicle permits, MDR ‘6 etc.
• Work closely with the Catering Project Team (CAT) in the planning phase to ensure infrastructural readiness at the venue catering areas to deliver the requested levels of service.
• Lead the bump in/bump out ensuring spaces and equipment are completed/vacated on schedule and as per specifications.
• Responsible for planning the management and delivery of goods to venues before, during and after the tournament.
• Developing a plan, with accompanying documentation, that ensures the highest standards of safety, adhering to HACCP 3 and Qatar legislation, in the preparation and production of food in all venues.
• Assist with the finalization of product specifications, food and beverage menu concepts and all related scope of works for each product category.
• Lead the Operations team ensuring that FOH and BOH planning is completed with a particular focus on infrastructure, utilities and equipment’s allowing for provision and delivery of fully functional catering operational space.
• Develop and define standard operating policies for the company ensuring that these adheres to the contractually agreed level of service.
• Escalate issues to CAT that can’t be resolved on the venue or may have a wider impact on others including external stakeholders or other tournament departments.
• Design and develop all necessary operational phase collateral such as daily run sheets, delivery schedules, operational plans (incl staffing), policies and procedures for each venue and for each working group ie; Venue Managers, Back of house staff and floor supervisors / employees.
• Ensure that any stock on site is stored and rotated to keep wastage to a minimum.
• Implementing standards established by Q2022, Host City Operations and CAT
Personnel Management
• Manage talent identification and selection, ensuring that the hiring process and selection of candidates for designated venues adheres to FIFA Worker Welfare directive.
• Manage the design and ex*****on of the training program for hired staff and ensure that all employees have undergone relevant training before deployment to venues.
• Direct, monitor and review the venue teams to ensure that they complete their allocated tasks as part of the overall achievement of the business plan, and that they are fully aware of the objectives of the tournament.
• Line management responsibilities for all catering staff, this includes but is not limited to allocation of work schedules and rota’s, quality checking completed work and ongoing support and training.
• Must be responsible for the timely submissions of the Timeline Deliverables as stipulated on the Scope of Works.
Administration
• Understand the key timelines, milestones and deliverables of the project programme and ensure that progress is tracked, and timelines are met for your designated tasks and workstreams.
• Ensure all pre-event risk assessments, Food Safety checks and Allergen Management checks are carried out.
• Attend meetings representing the company with Catering Service Providers, FIFA World Cup™ stakeholders and or other clients/partners.
• Ensure Catering Service Provider’s compliance to all national and local laws and international legislation relating to Health Safety, Food Safety and Hygiene standards and regulations within the catering industry.
• Provide on-going reports to the General Manager and the client regarding the monthly progress and activities on the various projects in hand. Prepare and submit monthly; weekly and daily progress reports as required by Management and external stakeholders.
• Manage the budget and expenditures for the project. Ensure that budget management is up to date, tracking with internal and external stakeholders through monitoring of expenses against planned budget.
• Develop process for and oversee the collection of information, data and supporting materials required for after tournament audit purposes.
• Management of reporting staff functions, ensuring that their functions are performing as per expectations in job descriptions.
Health and Safety
• Meet health and safety obligations for the business, ensuring personal safety in differing work environments for all employees.
• Ensure knowledge of and adherence to Health and Safety policies of the tournament organizers at all times.
• Identify and promptly report any accidents, incidents, and hazards in the workplace.
• Wear prescribed personal protective equipment at all times as directed by the business.
• Ensures that all allegations of harassment, discrimination, inappropriate conduct and/or employee contract violations are investigated and reported to company HR for further actioning.
• Participate in local health and safety meetings, audits and actions conducted, as required.
Skills Required
• Strong management skills and a people-person
• Excellent organization skills and detail oriented
• Must be able to meet deadlines effectively.
• Strong oral and written communication skills.
• High standard of personal cleanliness and appearance.
• Strong operational catering background.
• Team player and able to foster a cooperative work environment.
• Ability to deal with and resolve issues.
• Ability to work well under pressure.
• Highly flexible as this job may require on-call based work.
• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Knowledge of food preparation and HACCP 3 hygienic standards.
• Computer literate; proficient in Windows-based programs.
Experience Required
• Minimum 10 years of experience in in Food and Beverage and/or Catering Management.
• Minimum 5 years of experience from managing catering services at International Mega Events.
• Experience from managing catering in a large sports arena / stadium as well as a temporary Hospitality venue.
• Experience and understanding of front and back of house operations involved in delivering high quality hospitality guest experience.
Applications along with the CV and Credentials (please indicate the reference number in the subject line) should be sent to:
The Human Resources Department
Email : [email protected]
