Job: Event Management & Food Services Manager in New Capital, Cairo

GENERAL RESPONSIBILITIES:

The Event Management & Food Services Manager will design, establish, and oversee the integrated logistical and administrative support needs of multiple, complex, and widely distributed educational events, conferences, and/or other events. 

S/He will assess program goals, estimates facility, equipment, logistical, and catering requirements.

Develop program budgets, negotiate and administer service contracts.

The Manager will manage or assist in the management of one or multiple food service operations. Provide exceptional customer service through products and services and implements new policies, procedures, products, and service.

DUTIES:

1. Participate in the planning and establishment of goals and objectives for meetings, conferences, and/or events, with respect to budgets, speakers, facilities, technology, equipment, logistical requirements, and other related issues.
2. Evaluate program/event histories, budget considerations, contractual provisions, and planning committee recommendations to determine requirements as to space, facilities, technology, equipment, lodging, catering, and on-site management.
3. Serve as principal liaison between contractors, organizers, faculty, and administrators with regards to all facets of the logistical operations support of multiple programs and events.
4. Responsible for food services contracts’ renewals.
5. Negotiate terms, executes, and administers multiple contracts with facilities vendors for services, in accordance with budget constraints and University policies and procedures.
6. Contact external parties to ensure best service is done to the whole community.
7. Plan and coordinates complex administrative assignments and special projects within and/or across operating units; gathers, organizes, and assesses information, and develops and prepares recommendations.
8. Monitor and coordinates accounting activities as appropriate and prepares internal reports for management; participates in budget planning and management, as required; may coordinate and administer the purchasing of supplies and/or equipment for the unit.
9. Supervise lower graded staff and/or student employees; may participate in training and evaluative sessions.
10. Ensure established food quality control procedures are upheld and compliance with all safety and sanitation guidelines.
11. Manage, plan, execute and meet with clients regarding special events and catering functions.
12. Evaluate and plan for maintenance of equipment and facilities, recommend purchases of new equipment and may participate in renovations and facility upgrades.
13. Plan and direct new construction and renovations for multiple food service operations.
14. Responsible for the financial success of university food service locations through cost containment and new revenue sources; forecast, plan and oversee multiple operational budgets; manage financial statements.
15. Perform other miscellaneous job-related duties as assigned.