Project Manager at AKO Group Ltd

JOB DESCRIPTION – PROJECT MANAGER

Job Title: Project Manager

Department: Kitchen

Reports To: General Manager

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).

Please send your CV to [email protected]

Only shortlisted candidates will be contacted.