• Bachelor’s degree in Hospitality Management, Food Science, Catering, or a related f ield. A Master’s degree is preferred

. • Professional Certification in Food Safety, Nutrition, or Hospitality Management.

Knowledge, Experience and Competences

• Experience: Minimum ten (10) years’ work experience in large-scale catering or hospitality management, with at least 3 years in a multi-site strategic leadership role (experience in educational or boarding environments is highly desirable).

• Technical Knowledge: Excellent knowledge of large-scale food production, kitchen infrastructure planning, and international nutritional standards.

• Financial Acumen: Strong experience in budget management, cost control, and procurement within the food and beverage sector.

• Leadership: Strong leadership skills with a "dotted line" management style that emphasises collaboration and influence over direct command.

• Communication: Results-oriented with excellent negotiation, interpersonal, and social skills to navigate a diverse stakeholder environment

. • Analytical Ability: Good decision-making skills with a sense of diplomacy and attention to detail.

• Integrity: High moral standing with impeccable integrity, particularly regarding procurement and health standards.