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 recruitment@akogroup.co.tz
Only shortlisted candidates will be contacted.
Apply