Vice President

Vice President (VP) – Catering & Food Services Division

Job Classification: Senior Executive / VIP

I. Position Overview

The Vice President of the Catering Division is a high-impact, strategic leadership role. The incumbent is responsible for the comprehensive oversight, planning, and execution of catering and food service operations tailored for major corporations and government sectors. This includes managing large-scale projects and high-volume operations while ensuring the highest standards of quality, safety, and operational efficiency.

II. Strategic Responsibilities

• Strategic Vision: Formulate long-term and medium-term strategic roadmaps for the catering sector in alignment with the organization’s overarching goals.

• Operational Transformation: Lead operational shifts and enhance the governance and efficiency of the catering ecosystem.

• Contract Management: Provide direct oversight for high-value, complex government and private sector catering contracts.

• Compliance & Standards: Ensure total adherence to local and international regulations regarding food safety and occupational health.

• Business Continuity: Develop flexible operating models capable of serving large populations with high efficiency and robust Business Continuity Planning (BCP).

• Stakeholder Representation: Represent the organization before government entities, official committees, and strategic partners.

III. Operational & Executive Responsibilities Vice President

• Supply Chain Oversight: Full supervision of food supply chains, including procurement, storage, production, distribution, and field service.

• SOP Management: Approve and periodically update Standard Operating Procedures (SOPs).

• Financial Stewardship: Manage operational (OPEX) and capital (CAPEX) budgets, striking a balance between cost-optimization and premium quality.

• Cross-Functional Leadership: Lead multidisciplinary teams across operations, logistics, health/safety, and finance.

• Performance Monitoring: Track Key Performance Indicators (KPIs) and deliver executive reports to the Board/Senior Management.

• Vendor Management: Oversee the selection and accreditation of suppliers based on rigorous quality benchmarks.

IV. Qualifications & Experience Vice President

• Professional Experience: Minimum of 10 years of experience in major catering firms or renowned food service institutions.

• Proven Track Record: Demonstrated success in managing mega-scale catering projects for government sectors or “Blue Chip” corporations.

• Leadership Background: Previous experience in senior leadership roles (General Manager, Executive Director, or Vice President).

• Education: A university degree in one of the following fields:

  • Catering & Hospitality Management

  • Business Administration

  • Nutrition & Food Safety

  • Food Engineering

• Preferred: Post-graduate degrees (MBA/Master’s) or specialized professional certifications in Food Safety and Quality Management.

V. Leadership & Organizational Skills

• Strategic Decision-Making: High capacity for strategic planning and executive-level decision-making.

• Team Management: Advanced experience in leading large teams and managing complex operational structures.

• High-Level Negotiation: Sophisticated negotiation and institutional representation skills.

• Resilience: Ability to perform under the pressure of large-scale operations and during peak/critical seasons.

• Regulatory Knowledge: Deep understanding of government requirements and official contractual standards.