Project Manager – Tanzania

As the Project Manager, your primary operational duty is to oversee your ATS Project to ensure that ATS standards of performance are maintained. Develop operational efficiency and source new business opportunities.

• As the project manager  youwill oversee Human Resource Management within his project.  You will  ensure the project delivers the stated project scope of work, to the agreed budget and develops his Human Resources Management accordingly.
• Managing food and beverage; facilities management operations within budgeted guidelines and to the highest standards.
• Deliver and preserve excellent and maximum levels of internal and external customer service.
• Design exceptional menus, oversee project procurement management and continuously make necessary improvements to ensure that customers are satisfied with food and service.
• Identify customers’ needs and respond proactively to all of their concerns.
• Establish targets, KPI’s, schedules, policies and procedures.
• To provide effective leadership and full support to project staff appraise their performance and provide feedback to improve productivity.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
• As the the project manager you will be  responsible for ATS public relations within the project and this includes the client, client’s employees, client’s superiors, client’s visitors and investors and the families and people living within the project. Also we have to manage our relations with the wider local community surrounding the project and ATS is keen to develop local community projects with farming or similar projects.
• Ensure statutory compliance with Health and Safety legislation – conducting risk assessments, monitoring performance and reviewing procedures.
• Report to management regarding sales results and productivity – create detailed reports on weekly, monthly and annual revenues and expenses.
• Appropriately respond to the changing needs of the market while maintaining a profitable operation, control operational costs and identify measures to cut waste.
• Regularly review product quality and research new vendors.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Meet budgetary objectives and make adjustments to project constraints based on financial analysis.
• You will ensure that his project conforms to the ATS and clients Health & Safety & Environmental Policies. This includes ensuring that the ATS project completes all the relevant Project paper work, auditing and employee training as per our company policies.

• Minimum of 3 -5 years proven work experience as a Project Manager or Food & Beverage Manager or equivalent preferably in similar environment with a diverse clientele background.
• Excellent in managing project financials. Must have been directly involved in the accounting and financial management of project Finances.
• Solid previous experience in the food service industry is essential and experience in high quality mass production.
• Strong banqueting/function background & handling of VIP guests or experience in upmarket functions and events management.
• Extensive Food and Beverage management experience & up to date with food and beverages trends and best practices and very good knowledge in the menu planning of Continental Cuisines.
• Knowledge of business management principles, including proven financial skills and knowledge of legislation, standards and best practice relevant to the industry e.g. must have good understanding of HACCP/Health and safety standards.
• An in-depth experience of event services procurement including tender design, drafting legal schedules, evaluating proposals, negotiating cost schedules leading to appointment.
• Solid training background to ensure staff’s competency and efficiency.
• Good understanding of cross-cultural / global issues.

• Minimum of a Diploma in Facitlieis Management / Camp Management or Hotel Management or any equivalent combination of education and experience sufficient to perform job duties may be considered.
• Demonstrated experience working in remoe areas or camp environment
• Professional qualification such as Food and Beverage, HND in food service management, Food Preparation or similar post-graduation qualification will be an advantage.
• Minimum of 5years as a Project Manager
• Ability to speak French is a distinct advantage
• Rotational cycle  is 8 weeks and 2 weeks off
• Driver’s license is essential.