Lead Estimator – Catering

• Lead catering tendering, bidding and estimation activities from RFP/RFQ review to final submission. • Prepare detailed BOQs, cost breakdowns, commercial proposals and pricing models. • Develop costing for food, manpower, equipment, logistics and operational overheads. • Analyse tender requirements, contract conditions and commercial risks. • Evaluate contract profitability, margins and pricing competitiveness. • Coordinate with Operations, Procurement, Finance and other departments. • Develop and maintain advanced Excel-based costing and financial models. • Support commercial negotiations and tender clarifications. • 8–15 years of overall professional experience. • Minimum 5 years of experience in catering tendering, estimation or bidding. • Strong commercial and contract pricing exposure. • Experience in large-scale workforce catering, labour camps, hospitals, universities or FM catering projects. • Advanced Microsoft Excel skills and financial modelling capabilities. • Strong knowledge of food costing, manpower costing, overheads and profit margins. • Excellent analytical, commercial and negotiation skills.