•Lead Offshore/Onshore Catering Operations includes Food and Beverage, Central Food Processing and Remote Sites Projects to achieve company targeted growth.•Managing Remote Catering Operations for 46 Offshore Rigs and Client Head Offices.•Negotiate and streamline the F&B prices in line with contract agreement with suppliers.•To actively seek and identify opportunities and innovation for business growth & development with focus on latest food trends and best practices.•Achieve budgeted revenues & expenses and maximize profitability related to the Catering department.•Keep Track of Daily, Weekly and Monthly Sales of all catering projects and work closely with all onshore and offshore team.•Acting as a Contract Catering Manager and key focal point between Brunei Shell (BSP) and Management in all aspects of Catering Operations.•Compute KPI’s from operating budgets and actuals and support with analytics.•Maintain efficient coordination with Production Dept. and Registry for recipe and menu finalization.•Review Actual vs. Menu Costs variance analysis and generate monthly report on Direct Cost and Revenue.•Review and Analyse Inventory reports, conduct research and perform analytical studies in regards to cost analysis and profitability.•Prepare monthly management report to review monthly performance against budgeted targets and other benchmarks.•Review and Investigate weekly & monthly F&B Wastage Reports.•Implement a comprehensive marketing plan on a yearly basis in coordination with the marketing and Business Development Department.•Create and review catering annual budget report and take part on onshore & offshore business expansion plans.•Ensure Food Hygiene Standards are upheld and any safety hazards are resolved immediately.•To deliver the highest possible standard of food with the resources available and within budget.•Responsible for HSE compliance within the catering services

•Review and Analyse Catering Operations Costs for 7 Fine Dining Restaurants on a monthly basis and recommends alternatives to reduce costs.•Handling daily Industrial Camp Catering preparation of 12000 Man Days with Consideration from Head Chef.•Maintain daily Quantitative and Qualitative control of catering service.•Administering proper procurement of food/supplies, storage of food, food production, food sanitation, customer relations and internal accounting controls.•Work closely with the catering sales, culinary, operations & retail teams reporting to the Operations Manager. Ensure main focus is to grow the Catering brand equity, revenues & margins in line with, or exceeding, annual business plans, by creating memorable hospitality experiences and loyal customers.•Generate reports on Actual vs. Menu Costs and analysis the Direct Cost and Revenue on monthly basis.•Review and Investigate weekly & monthly F&B Wastage Reports.

•Developing the catering business from scratch and prepare project scheduling and timeline to run the project.•Create and prepare the menu cost and sales cost.•Prepare the menu ingredient preparation accurately.•Prepare the purchasing plan and provide suppliers for all equipment's.•Coordinate with the supplier for daily supplied materials.•Prepare stock /inventory tracking system for cold and regular store.•Ensuring compliance of catering operations in line with contractual and legal obligations.•Review Actual vs. POS Sales Report and reconcile variances if any.•Implement and Monitor processes & initiatives designed to achieve highly profitable results and superior service in all facets of Food & Beverage.•Implement effective cost control of food, beverage and payroll costs throughout the F&B division.•Prepared Catering reports summarizing the forecast company business activity and financial position.•Supervised employees in the Food & Beverage Staff and responsible for the overall direction, coordination and evaluation of this unit.•Ensure compliance with Hygiene, Quality Management and Safety regulations.•Appraise staff performance and provide feedback to improve productivity.