International Operations Manager - Marine, Offshore Catering

International Operations Manager, Marine Supply - Offshore Catering

The International Operations Manager is responsible for the day to day operational management of Offshore Catering contracts and executing on board services to the highest standards. The International Operations Manager Catering will also work extensively with people across the business and work with various departments including HR, Purchasing and Commercial, in relation to remote hotel and janitorial services. The International Operations Manager will have extensive on- board experience of delivering remote hotel and janitorial services in a variety of locations and will be highly familiar with issues pertaining to crew, logistics and food supply, most likely as a Camp Boss or Chef Manager.

Main Responsibilities

• To assist the Senior International Operations Manager and Commercial Manager in corporate planning, formulating policies including environmental, health and safety issues, and setting goals and directions for the Catering Units.
• To plan, organize, direct and control all daily activities & mobilization activities in the Catering Units and ensure that the procedures, including the EHS procedures laid down are communicated and the progress of activities is regulated and checked against targets and plans
• To conduct annual audits on all Catering Vessels
• To continually improve the effectiveness and efficiency of the Catering Units and ensure that procedures & processes are clearly communicated and understood
• To establish relationship marketing and seek feedback about our company's performance with existing customers
• To establish vendor management in ensuring right pricing & quality of stores provided and supply chain processes in compliance with the customers' requirements
• To follow up with any customers' complaints and implement necessary changes to prevent recurrences
• Respond to all correspondences with Catering Units and Customers
• To develop marketing plan and identify opportunities for new business
• To identify staffing needs and to recruit and select staff
• To provide internal training whenever necessary
• To carry out environmental aspect/impact and OHS risk assessment for activities in the catering Units

Daily Activities

• Respond to all correspondences with Catering Units and Customers
• Address issues reported by Catering Units
• Approve of food orders proposed by the catering manager
• Monitor efficiency and effectiveness of all Catering Units through weekly reporting
• Keep abreast with current regulations on work safety practices and disseminate to all Catering Units

• Liaise with crew manning agencies and review catering crew curriculum vitae
• Manage crew change requirements
• Submit monthly operations reports on POB, casual meals, stock-take, food expenditure, bond stock & sales, etc.

Mobilisation Activities

• Prepare mobilisation plan and schedules
• Formulation of mobilisation team
• Designate roles and responsibilities of mobilization team member
• Prepare provisions list
• Prepare initial cleaning material list
• Ensure that safety induction courses are conducted in accordance with operational requirements

Audits

• Conduct annual internal audits on all Catering Units
• Perform systems check and compliance review of all Catering Units
• Implement work improvement observations and innovations
• Wrap up all action points in a timely manner
• Conduct annual external audit on selected Catering Unit
• Ensure all catering units are ISO certified and attend to all matters pertaining to renewal of

ISO certification

• Identify areas for improvement on all Catering Units
• Ensure all procedures & processes are clearly communicated and understood by all personnel working on board

Business Development & Marketing

• Develop marketing plans and identify new business opportunities
• Develop relationships with existing and new customers, at a suitable level to ensure that the services provided are in accordance to customer requirements
• Research and write business plans and proposals as needed to assist the organization in determining and meeting its short and long-term goals
• Arrange and participate in regular sales trips to customers
• Participate in annual financial budget and forecast
• Prepare proposal on Menu & Costing for potential/new customers

Essential

• Food hygiene training to intermediate level as minimum
• All relevant offshore training and medicals
• Good knowledge of Word, Excel and Power point presentations
• On board experience of managing catering and janitorial services in remote locations
• Experience leading and managing clients and other stakeholders
• Experience in risk analysis and management
• Detailed Knowledge of remote Catering Operations, Crewing and Logistics
• Good financial knowledge of budgets and maintaining cost control