Colleague Experience Manager

Miral Experiences


Date: 4 hours ago
City: Abu Dhabi
Contract type: Full time
Job Description

Culinary Leadership

  • Work in coordination with the 3 rd party Supplier to: Plan, prepare, and execute high-quality meals that align with client expectations and brand standards.
  • Create seasonal and custom event menus, accommodating dietary requirements and preferences.
  • Ensure consistent food quality, presentation, and portion control.
  • Maintain kitchen hygiene and safety standards in accordance with health regulations.
  • Train, supervise, and mentor kitchen staff.

Process Excellence

  • Ensure the delivery service complies with all legal, health, and safety regulations.
  • Implement and enforce food safety, allergen, and HACCP standards.
  • Conduct regular audits of kitchen and service operations to ensure continuous improvement.
  • Stay current with catering industry regulations and best practices.

Customer Experience

  • Maintain high standards of customer service and handle client feedback proactively.
  • Liaise with colleagues and stakeholders to ensure expectations are met or exceeded.Adapt menus and services to accommodate dietary needs and client preferences.
  • Maintain presence and communication through various streams.

Team Management

  • Train, supervise, and mentor Miral team.
  • Actively mentors and performance manages.
  • Drive an engaged and high-performing team

Operation Management

  • Ensure the menu quality and quantity is delivered in line with agreed 3 rd party supplier agreement
  • Monitor food costs and waste, ensure the contract value is accurate.
  • Awareness of measuring quantities and bulk catering costing in line with market rates.
  • Oversee inventory, purchasing, and vendor relationships.
  • Maintain compliance with licensing, sanitation, and safety regulations.
  • Lead by example in professionalism, punctuality, and customer service

Contract Management

  • Manage contract terms and conditions, KPI
  • Manage contract expiry and renewal timelines.
  • Drive efficiency of 3 rd party supplier through knowledge of catering service delivery ensuring cross charges are within industry standards to maximize contract cost savings.
  • Ensure timely payment of invoices.

Budget/ Profitability

  • Collate, review and manage budget requirements.
  • Analyze financial performance and report on key metrics regularly.

Education And Qualifications

  • Culinary Degree or equivalent.
  • Food Safety and Hygiene Level 3 (or higher).
  • Strong knowledge of HACCP and allergen procedures.
  • IT literacy – able to use catering software, spreadsheets, and scheduling tools.

Years Of Experience

  • 5-10 years’ experience in the experience in a large-scale or high-volume catering environment.

Knowledge, Languages And Skills

  • Strong culinary background with formal training (Culinary Degree or equivalent).
  • Proven experience in banqueting, catering, or high-volume event management.
  • Results driven.
  • Excellent leadership and team management skills.
  • High attention to detail and commitment to quality.
  • Strong organizational and time-management abilities.
  • Exceptional communication and interpersonal skills.
  • Analytical and critical thinking skills.
  • Ability to work under pressure and adapt to changing priorities.
  • Financial acumen for budget planning and cost control.
  • Creative approach to menu development and problem-solving.
  • Flexibility to work evenings, weekends, and holidays as required.

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