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Team Leader for the Evaluation of FAO’s Operational Capacity in Emergencies and Rehabilitation

FAO’s Evaluation Service plans to undertake a process evaluation which will address managerial and operational issues pertaining to how FAO conducts business in emergency and rehabilitation operations and which will provide recommendations aiming to increase the efficiency and effectiveness of these operations, including suggestions for changes in management and operational systems in place and existing administrative and financial policies and procedures if deemed necessary. The Evaluation will cover processes and systems along the entire chain of emergency and rehabilitation operations, including the managerial system, and will follow the programme/project management cycle from the design and request for funds to delivery of inputs and services in the field and then monitoring and evaluation and closure of the operation. The evaluation will carry out managerial, administrative and operational processes and procedures performance analysis. It will identify bottlenecks and analyse the value-added of every steps and all along the operational chains for each action. It will also examine risks and risk management, policies, procedures and guidelines underpinning actions along the operational chain. This is a process evaluation in the sense that it will look at FAO's modalities of work, its cost-effectiveness, its efficiency and how they affect the quality and effectiveness of FAO's services to its member countries in situation of emergencies.

The Evaluation Service seeks a Team leader to conduct this evaluation. S/He will work in close collaboration with the Senior Evaluation Officer responsible for this evaluation in the Evaluation Service and FAO staff concerned. The consultancy will take place in two steps.

o 1st phase: Exploratory phase (21 days between December-January)
- Overview of business models and identification of managerial and operational issues
- Development of detailed terms of reference for the evaluation including, the analytical framework, issues to be addressed, a detailed methodology, expertise/profiles needed and team composition and a work plan.

o 2nd phase: Conduct of in-depth Analysis (90 days between February – June))
- Study all relevant documents;
- Lead the team of experts who will contribute to the evaluation, including coordinate evaluation activities of team members;
- Prepare a comprehensive report;
- Present the report to stakeholders.

Required Qualifications:
- Masters degree in, business administration or related field;
- at least 15 years of expertise in programme implementation and/ or management consultancy in a humanitarian context;
- Experience of business systems in the multilateral system, including UN agencies;
- Demonstrated experience in the analysis of financial, administrative and operational systems;
- Extensive experience as a team leader;
- Excellent writing skills in English and good verbal communication skills.
- Experience of independent evaluation;
- Knowledge of other FAO languages in addition to English (Arabic, Chinese, French, Spanish);
- Knowledge of FAO and its emergency and rehabilitation work.


Interested candidates should send their application before Friday 23 November to:

Federica Coccia
FAO Evaluation Service
Facsimile : +390657054403

Applicants should send a detailed Curriculum Vitae and a covering letter explaining their motivations and particular skills for conducting this evaluation. The selection will be facilitated if candidates use FAO Personal History Form

Applicants should also specify:

• Expected daily fee rate (exclusive of expenses and specifying whether this is a rate for five or seven days a week) – candidates will be required to provide evidence of rates for previous employment;
• Availability over the next 12 months ;
• Information on gender, age and nationality;
• The contact details of their three most recent supervisors

Only those applicants being considered for the short-list will be contacted

Organisation Food and Agriculture Organization (FAO)