Job DescriptionKey ObjectivesEstablish robust quality and assurance frameworks across all catering operations Develop and implement Standard Operating Procedures (SOPs) Implement and monitor Service Level Agreements (SLAs) Drive process improvement using Lean / Six Sigma (DMAIC) methodologies Ensure contract compliance, cost control, and service consistency across all ADNOC sites Enhance customer satisfaction and employee experienceKey Roles & ResponsibilitiesQuality, Process & GovernanceDevelop, document, and maintain clear SOPs for all catering support and operational activities Conduct process mining and mapping to document “as-is” and improve workflows Implement and manage SLA frameworks for internal and external stakeholders Define KPIs, accountability matrices, and performance metrics Apply Lean / Six Sigma (DMAIC) principles to reduce waste, errors, and inefficiencies Ensure consistent service quality across 140+ ADNOC sitesOperations & Contract ManagementManage and verify approximately 350 Release Orders (ROs) per month Review and approve daily catering task orders, minor works, and local maintenance orders Administer catering service contracts and ensure compliance with contractual terms Evaluate contractor performance and recommend contract amendments or renewals Conduct contractor pre-qualification and maintain performance records Supervise contracts related to catering, commissariat services, and drinking water supplyCatering Operations OversightEnsure smooth catering operations, adequate stock levels, and proper stock rotation Oversee food quality, hygiene standards, and compliance with contract specifications Direct menu planning to ensure variety, nutrition, and quality Assist in food & beverage menu development and special event catering Plan and execute special banquets, VIP functions, Ramadan services, and corporate events Supervise catering management team members and ensure effective workforce deploymentHealth, Safety & ComplianceLiaise regularly with the Occupational Health Department Implement and monitor HACCP and all food safety, hygiene, and HSE requirements Conduct regular onshore and offshore inspections Ensure full compliance with ADNOC HSE standards and regulatory guidelinesCustomer & Employee ExperienceInteract with clients to gather requirements and oversee food presentation and service Address employee feedback, comments, and complaints with immediate corrective actions Use customer feedback, journey mapping, and sentiment analysis to drive service improvementsBusiness Support & DevelopmentSupport the transition to a Revenue Center model Assist in business development initiatives related to catering services Provide input on pricing strategies, budgeting, and cost optimization Plan and negotiate procurement of catering equipment and furniture Support mobilization of systems, staff, and equipment for catering servicesJob RequirementsMinimum QualificationsPreferably a Master’s Degree in a relevant field (Quality, Operations, Hospitality, Facilities Management, or Engineering)Professional ExperienceMinimum 5–7 years of direct experience in a Senior Quality Control or Quality Assurance role Proven experience in catering, hospitality, facilities management, or large-scale service contracts Strong exposure to multi-site operations (onshore & offshore preferred) Demonstrated experience in SOP development, SLA management, and process improvementSkills & CompetenciesStrong knowledge of quality assurance frameworks and auditing Experience with Lean / Six Sigma / DMAIC methodologies Contract administration and contractor performance management Excellent stakeholder management and communication skills Strong analytical, reporting, and problem-solving abilities High attention to detail and compliance mindset