Assistant Project Manager (Hospital Catering)

Assist the Project Manager and Executive Chef in managing daily catering operations. Supervise food preparation, kitchen operations, cafeterias and food service activities. Manage and coordinate catering teams, including cooks, food handlers, servers and other service staff. Ensure food quality, presentation, hygiene and service standards are maintained. Coordinate with hospital clients, internal departments, HSEQ officers and health authorities. Handle customer complaints and resolve operational issues promptly. Monitor inventory, stock control, food costs and operational requirements. Prepare staff schedules, attendance records, payroll information and administrative reports. Ensure compliance with HACCP, ISO 22000, food safety regulations and company policies. Monitor compliance with contractual obligations and Service Level Agreements (SLA). Coordinate with dietitians and kitchen teams regarding patient meal requirements and menu planning. Support staff training, performance monitoring and continuous service improvement.

Desired Candidate Profile

Degree or diploma in Hospitality Management, Food & Beverage Management or Business Administration preferred. Minimum 1 year of experience in a supervisory, assistant management or catering operations role. Strong background in hospital/healthcare catering preferred. Candidates with five-star hotel F&B operations experience will also be considered. Fluent Arabic communication skills are mandatory. Good English communication skills. Strong team management, client coordination and problem-solving abilities. Knowledge of HACCP, food safety, hygiene and quality standards. Experience in inventory management, food service operations and staff scheduling. Employment Type Full-time

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