Our 30-year journey rides on the passion of over 27,000 seafarers and 1,000 onshore professionals. Today, we are one of the largest independent third-party ship management companies managing over 650+ diverse types of vessels.
Headquartered in Hong Kong SAR, China, we operate on a global scale having 27 offices in 12 countries. Our client base spans over 100 world-class ship owners, including Fortune 500 companies from China, Greece, India, Japan, Korea, Netherlands, Norway, Turkey and the USA, among others.
In a shore career at FLEET, you will be working with a team of a highly passionate, self-driven and committed group of people. We aim to be a place where you can achieve your full potential, regardless of your background. We are looking for individuals who are ambitious about making a strong contribution to FLEET’s short and long-term sustainable growth – whether you are dealing directly with clients or working in a role supporting the business, such as technology, legal or communications.
Job Summary
The role is that of an Assistant/Deputy General manager of QCD, the catering unit of FML that oversees the victualling (catering) management and bonded store supply arrangements of over 450 merchant ships trading worldwide.
This role requires the person in charge to primarily oversee the day-to-day catering operations that include the planning and supply of food provisions and bonded stores to all the ships managed by the department with a team of Catering Managers, Executives and purchasers. A strict budgetary watch must be maintained in doing so and it requires the candidate to have immaculate know-how of the industry, food operations and food production, marine supply logistics and vendor management.
The candidate may also have additional responsibilities to oversee the entire food procurement chain including working and execution of annual contracts at strategic ports, excellent vendor management and negotiation skills, good financial knowhow especially the one pertaining to victualling aspects and an ability to lead a team of young and experienced catering professionals.
Key Roles and Responsibilities
The role is that of an Assistant/Deputy General manager of QCD, the catering unit of FML that oversees the victualling (catering) management and bonded store supply arrangements of over 450 merchant ships trading worldwide.
This role requires the person in charge to primarily oversee the day-to-day catering operations that include the planning and supply of food provisions and bonded stores to all the ships managed by the department with a team of Catering Managers, Executives and purchasers. A strict budgetary watch must be maintained in doing so and it requires the candidate to have immaculate know-how of the industry, food operations and food production, marine supply logistics and vendor management.
The candidate may also have additional responsibilities to oversee the entire food procurement chain including working and execution of annual contracts at strategic ports, excellent vendor management and negotiation skills, good financial knowhow especially the one pertaining to victualling aspects and an ability to lead a team of young and experienced catering professionals.
Key Roles and Responsibilities
i. To oversee the day-to-day Shore Catering operations of the organization.
ii. To plan, co-ordinate & monitor the supply of food provisions and bonded stores in liaison with the team of Catering Managers & executives working in the shore operations team.
iii. To maintain strict cost and budgetary watch on all the ships together with the Catering managers (group heads), devise and execute ways and strategies to arrest cases of over budgets and proactively liaise with the other business teams for budgetary fixtures, concerns and recoveries, as applicable.
iv. To develop and maintain good PR, through close and proactive communication, with the company’s existing and potential customers. In this regard, the candidate must be able to plan some customers connect initiatives in liaison with the department head to showcase the department’s initiatives to the clients and improve relations with them.
v. To oversee the department’s global procurements and plan strategies to increase its contracted purchases footprint and overall vendor management.
vi. To liaise and work closely with the accounts and finance team and ensure timely completion of all accounting functions. Subsequently work on preparation of monthly and periodic variance reports, analyzing the variance figures and devising strategies in liaison with the team and department head, as/where necessary.
vii. To ensure an optimum, timely and professional response mechanism to all customer queries including grievances.
viii. Ensure strict adherence to and compliance with the set systems and processes and proactively recommend and initiate procedural changes, where necessary.
Education / experience / technical skills required
1) The candidate must be a Degree (min 3 years) holder in Hotel/Hospitality Management with min 15-18 years of experience of working in the Marine Catering / Offshore catering / merchant ships saloon section / hotels/ industrial catering of which the last minimum 2 years must have been in a senior managerial capacity (for candidates with a Chef background, the last held position must be of a Sous Chef level in at least a 4 star hotel / cruise ship)
2) An MBA/MSC/PGDBM/specialization course/diploma in hospitality/management / Supply Chain Management / Operations will be an added advantage.
3) Candidates with an experience of sailing on board Merchant ships (preferred) or passenger ships or in the offshore industry (oil rigs/offshore vessels, etc.) will be given preference over others.
4) A definite leadership experience of leading a team of min 10 and above.
Competencies
A) Candidate must possess excellent communication skills, both verbal and written English. He must be a smart communicator with an ability to tactically/diplomatically address complex issues and matters.
B) He/she must have a good knowledge of Indian cuisine, and an additional Knowledge of one/multiple international cuisines will help.
C) A good working know-how on the aspects of Hygiene, sanitation, Nutrition, Food safety, Inventory management, Wastage control, basic housekeeping & Food & Beverage service is desired.
D) A very high level of integrity, discipline and ability to work for long/odd hours occasionally as is demanded by the nature of the trade/job.
E) Good leadership skills with an ability to lead from front, by example, adjust to people with different generations and skills and an ability maintain professional but equally cordial relations with all.
Fleet Management Limited is committed to diversity, equity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by local laws.
