Project Manager – Food Sector

About the role

We are looking for an experienced Project Manager to lead catering and hospitality projects for large‑scale industrial sites and centralized kitchens serving over 2,000 individuals. The role focuses on delivering projects that meet strategic, contractual and regulatory requirements while optimizing processes and stakeholder relationships.

Key responsibilities

• Lead catering and hospitality projects from initiation through completion, ensuring alignment with business objectives.
• Oversee unit mobilisation, change programmes and high‑volume food production processes.
• Optimise workflow efficiencies and maintain high‑quality service delivery.
• Develop standardised menus, costing strategies and continuous process improvements.
• Manage financial performance, including budgeting, forecasting and profit optimisation.
• Monitor stock levels, procurement and supply‑chain efficiency.
• Implement and maintain electronic meal‑ordering systems.
• Ensure compliance with health, safety and environmental standards and keep accurate records.
• Lead workforce planning, payroll administration and performance management.
• Gather client feedback and drive data‑based enhancements to the customer experience.

Required profile

• Relevant tertiary qualification in Hospitality, Food & Beverage Services or Culinary Arts (preferred).
• Minimum 5 years of experience in catering project management, preferably commercial or industrial.
• Proven experience managing large‑scale kitchen operations serving 2,000+ individuals.
• Exposure to industrial site environments is highly advantageous.
• Demonstrated ability to manage unit mobilisation and change implementation programmes.
• Strong background in competitive, sensitive markets with experience in costing, budgeting, forecasting and financial reporting.
• Experience working within brand guidelines and leading teams to optimise operational efficiency.
• Valid driver’s licence.

Required skills

What we offer

• Opportunity to lead high‑impact projects in a dynamic food‑service environment.
• Competitive remuneration package.
• Professional development and growth prospects.