Catering Officer / Operations Supervisor for Oman

Dear Sir,

Position : Catering Officer / Operations Supervisor for Oman

Salary Range: 350 – 500 OMR + Food and Accommodation 

Key Requirements & Qualifications

 Driving License: Valid Oman Manual/Automatic Light Vehicle Driving License (or transferable GCC license) — Mandatory.

Education: Diploma or Bachelor's Degree in Hospitality Management, Catering

Operations, or Culinary Arts.

Experience: 3 to 8 years of hands-on experience in commercial, institutional, hospital, or industrial catering operations.

Certifications: Food Safety Level 3 or HACCP Level 3 Certification.

Languages: English (Professional Proficiency Required); Spoken Arabic is a strong advantage for dealing with Omani Municipality inspectors and local suppliers.

Role Summary :

Facility &Hospitality Management Services LLC (FHMS) is seeking an experienced, dynamic

Catering Officer / Operations Supervisor. This role oversees end-to-end food service operations across institutional setups, including hospitals, corporate sites, educational institutions, and remote facilities.

Holding a valid Oman driving license is a mandatory requirement, as the position combines administrative management with active multi-site mobility, site audits, and operational supply coordination.

Core Responsibilities

Multi-Site Operational Coordination: Direct daily meal preparation, portion control, presentation, and service execution across assigned client sites and central production kitchens.

Fleet &Site Mobility: Utilize company vehicles to conduct routine inspections across satellite dining facilities and client meetings

Supply Chain & Inventory Management: Oversee raw material ordering, monitor store inventory, conduct food quality checks, track wastage, and control daily operational budgets.

Cost Control and Manpower Management: Maintain and control food cost as per company-defined %, site staff management, leave plan etc

HACCP & Municipality Compliance: Maintain strict adherence to Omani Municipality food health regulations and HACCP safety protocols, including temperature-monitored transit and hygiene audits.

Workforce & Staff Management: Manage shift rosters for kitchen teams, mess hall attendants, and logistics drivers, leading daily safety briefing/toolbox talks.

Client Liaison: Collaborate with client representatives to accommodate special dietary requests, plan custom event menus, and ensure service SLAs are met.