● Managing daily operations of the Non-Airport F & B outlets, offsite catering locations, and ensure that customers are always provided with excellent level of service while ensuring that the entire portfolio remain profitable to the company.● Analyzing the requirements of Event Catering Customers and confirm that services delivered are of highest quality thereby ensuring customer delight and developing a loyal, repeating customer base, frequently interacting with customers to propose, determine and agree upon the menu followed through discussions and negotiate the price alongside other Event details.● Coordinate with the Culinary leadership and Commercial senior’s teams regarding institutional catering portfolio and related arrangements in addition to menus, food quality and other kitchen related matters and ensure that the best quality of food is served to the customers on all locations across the country.● Managing new menus roll-out for any or all outlets within defined budgets, recommend selling prices for a la carte demands, rotate/change menus and introduce new products to promote sales. Coordinate with Purchasing for procuring equipment, materials for the outlets and with Supply Chain for procuring food / other stock items.● Prepare & submit the annual CAPEX and staff budget for approval.