Catering Manager job opportunity at KBR.

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KBR Catering Manager
Experience: 15-years
Pattern: full-time
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loacation Basra, Al Başrah, Iraq, Iraq
loacation Basra, Al Başr..........Iraq

Title: Catering Manager Job Title:  Catering Manager Company:  KBR-Iraq Project:  Majnoon Location : Basra, Iraq Employment Type:  Full-time, Contract Rotation:28/28 Required:Expats About Company "Belong, Connect, Grow, with KBR! The KBR team delivers future-forward science, technology and engineering solutions and mission-critical services that help governments and companies around the world accomplish their most important objectives, while also helping achieve their sustainability goals. KBR Sustainable Technology Solutions provides holistic and value-added solutions across the entire asset life cycle. These include world-class licensed process technologies, differentiated advisory services, deep technical domain expertise, energy transition solutions, high-end design and engineering capabilities, and smart solutions to optimize planned and operating assets." Job Purpose The Catering Manager is responsible for planning, directing, and managing all on-site food service and catering operations to ensure safe, high-quality, cost-effective, and timely provisioning for personnel across the project site. This role oversees menu planning, culinary standards, kitchen and dining facility operations, vendor management, compliance with health and safety regulations, and coordination with site management, logistics, HR, and security to support personnel welfare and project productivity. Key Responsibilities Plan, organize, and oversee all catering services, including meal preparation, service, dining facilities, and catering support for events and rotations. Ensure compliance with local health, safety, sanitation, and food handling regulations, as well as company HSE standards; implement food safety programs (HACCP or equivalent) and conduct regular audits. Develop and manage annual and project-specific catering budgets; monitor food costs, wastage, inventory, and procurement; optimize cost efficiency without compromising quality. Lead menu development with nutrition-conscious, culturally appropriate, and diverse options; oversee meal planning, portion control, and nutritional labeling where required. Manage kitchen operations, including staffing, scheduling, training, hygiene practices, equipment maintenance, and supplier coordination. Oversee dining hall operations, catering service quality, guest experience, cleanliness, and service standards; implement SOPs for service delivery, portioning, and incident management. Source, evaluate, and manage vendors and contract services (food suppliers, equipment, rentals, and maintenance) to ensure reliability and value. Monitor and report KPIs such as guest satisfaction, on-time service, food quality, waste metrics, and cost performance; drive continuous improvement initiatives. Coordinate with security, medical, and facilities teams on site access, emergency procedures, and crisis management as needed. Ensure inventory control, cold chain integrity for perishable items, and proper storage facilities; manage waste disposal and recycling programs. Manage special dietary needs, religious/cultural considerations, and accommodation for shift workers and visitors. Support logistics planning for crew rotations, site events, and VIP visits; liaise with procurement and warehousing for timely replenishment. Maintain accurate records for menus, supplier contracts, inspections, incident reporting, and compliance documentation. Qualifications Bachelor’s degree in a relevant field (e.g., Hospitality Management, Culinary Arts, Food Service Management, or related discipline). Minimum 15 years of experience in catering/food service management, preferably within large-scale industrial, construction, or multinational environments. Demonstrated experience managing kitchen operations, dining services, and vendor contracts in high-security or remote-site settings. Proven track record in budgeting, cost control, and quality assurance in food service. Technical Skills Food Service Operations Management Menu Planning and Culinary Team Leadership Kitchen Hygiene, Sanitation, and Food Safety Programs Vendor Management and Contract Negotiation Inventory, Procurement, and Cost Control Catering Equipment and Facilities Maintenance Dietary Accommodations and Cultural Sensitivity Health, Safety, and Environmental Compliance Data-driven reporting and KPI tracking (e.g., food costs, waste, guest satisfaction) Location and About Basra Site Onsite role based in Basra, Iraq. The Catering Manager should be prepared to operate in a dynamic, multi-national industrial setting with adherence to KBR-Majnoon project safety and security standards.

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