Offshore Hotel Maneger

1. **Overseeing Catering Operations**: Manage all aspects of catering services on offshore installations, ensuring high standards of food quality, hygiene, and service.

2. **Team Management**: Lead, motivate, and manage the catering staff, including cooks, general assistants and laundry, ensuring efficient team performance.

3. **Menu Planning and Development**: Create and plan menus, taking into account budget and crew preferences.

4. **Inventory and Stock Control**: Maintain and manage food and supplies inventory, ensuring adequate stock levels while minimizing waste and cost.

5. **Health and Safety Compliance**: Ensure compliance with all health, safety, and sanitation regulations, including offshore and maritime standards.

6. **Budget Management**: Manage the catering budget, including cost control, financial reporting, and ensuring services are provided within budget constraints.

7. **Quality Assurance**: Implement and maintain quality control processes to ensure food and service meet company standards and client expectations.

8. **Client Relationship Management**: Act as the primary point of contact for clients regarding catering services, addressing any issues and ensuring client satisfaction.

9. **Training and Development**: Provide training and development opportunities for the catering team to enhance their skills and ensure continuous improvement.

• Thai nationality
• Ability to communication effectively in both written and spoken Thai and English with clients, office support and co-workers.
• Strong culinary skills with background in diverse cuisines, to ensure high-quality meals and service.
• Excellent leadership & organizational skills in order to manage crew, resources and inventory effectively.
• Ready to work in offshore environments, for a minimum 4 week rotations at one time.

• Staff training and development
• Social security
• Flexible working hours
• Employee's uniform
• Annual bonus