Job Purpose

Lead the preparation, costing, and submission of catering tenders and proposals. Responsible for developing competitive pricing models, analyzing bid requirements, preparing commercial and technical submissions, and coordinating with operations, procurement, finance, and business development teams to secure profitable contracts.

Key Responsibilities

• Manage the end-to-end tendering process for catering and food service contracts.
• Review RFPs, RFQs, ITTs, and tender documents.
• Prepare detailed cost estimates, pricing models, and commercial proposals.
• Develop BOQs, manpower calculations, food cost calculations, and operational budgets.
• Analyze tender requirements and identify risks, assumptions, and exclusions.
• Coordinate with Operations, Procurement, Finance, HR, and Supply Chain departments for bid inputs.
• Source quotations from suppliers and subcontractors.
• Conduct market research and competitor analysis.
• Prepare technical and commercial bid submissions.
• Ensure compliance with client requirements and tender deadlines.
• Support contract negotiations and post-award handover to operations.
• Maintain tender database, pricing records, and bid documentation.
• Identify opportunities for cost optimization and margin improvement.