Colleague Experience Manager
Miral Experiences
Date: 2 weeks ago
City: Abu Dhabi
Contract type: Full time

Job Description
Culinary Leadership
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.
- 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.
- 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.
- Train, supervise, and mentor Miral team.
- Actively mentors and performance manages.
- Drive an engaged and high-performing team
- 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
- 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.
- Collate, review and manage budget requirements.
- Analyze financial performance and report on key metrics regularly.
- 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.
- 5-10 years’ experience in the experience in a large-scale or high-volume catering environment.
- 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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