Key Duties and Responsibilities

• Oversee food production and hospitality operations within UEAB Industries
• Plan, coordinate, and supervise production and service delivery activities
• Ensure compliance with food safety, hygiene, and quality standards
• Manage staff performance, scheduling, and operational efficiency
• Control costs and support budgeting processes
• Ensure optimal stock levels are always maintained by monitoring inventory, while verifying available materials require to support uninterrupted production
• Ensure high standards of customer service and institutional hospitality

Minimum Qualifications and Requirements

• Bachelor’s degree in hospitality management, Hotel & Restaurant Management, Food Production, Food Science & Technology, or Business Administration with a hospitality focus
• A minimum of three (3) years’ relevant work experience in food production or hospitality within a medium-sized enterprise or institutional setting
• Demonstrated leadership and supervisory skills
• Knowledge of food safety, hygiene, and quality management systems
• High level of integrity, professionalism, and accountability

• Oversee food production and hospitality operations within UEAB Industries
• Plan, coordinate, and supervise production and service delivery activities
• Ensure compliance with food safety, hygiene, and quality standards
• Manage staff performance, scheduling, and operational efficiency
• Control costs and support budgeting processes
• Ensure optimal stock levels are always maintained by monitoring inventory, while verifying available materials require to support uninterrupted production
• Ensure high standards of customer service and institutional hospitality

• Demonstrated leadership and supervisory skills
• Knowledge of food safety, hygiene, and quality management systems
• High level of integrity, professionalism, and accountability

• Bachelor’s degree in hospitality management, Hotel & Restaurant Management, Food Production, Food Science & Technology, or Business Administration with a hospitality focus
• A minimum of three (3) years’ relevant work experience in food production or hospitality within a medium-sized enterprise or institutional setting