Site Manager / Unit Manager - Catering
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Key skills for this role
About the Role
Location Manager / Unit Manager to oversee all aspects of location under the guidance of Operations Manager. The ideal candidate should have strong leadership skill.
Key Skills for This Role
Responsibilities
- Plan, organize, and control catering operations to ensure prompt, efficient, and high quality service delivery
- Ensure food production and service are delivered on time and meet agreed standards and client requirements
- Monitor and coordinate workflow between kitchen, service, and support teams
- Optimize utilization of manpower, equipment, and resources to maximize productivity and minimize waste
- Implement and enforce Standard Operating Procedures and industry best practices
- Ensure consistency in food quality, taste, presentation, and portion control
- Ensure full compliance with food safety standards, including HACCP and local regulatory requirements
- Identify staff training needs and initiate training programs in coordination with senior management
- Develop and maintain strong working relationships with clients through regular communication and engagement
Requirements
- Proven experience as Location Manager / Camp boss / Unit Manager in catering
- Strong leadership skills and excellent organizational ability
- Knowledge of food safety standards including HACCP
- Ability to manage manpower, equipment, and resources efficiently
Full Job Posting
Job Summary
- Location Manager / Unit Manager to oversee all aspects of location under the guidance of Operations Manager.
- The ideal candidate should have strong leadership skills, excellent organizational ability, and proven experience as Location Manager / Camp boss / Unit Manager.
- Responsible for attaining high level of customer satisfaction, employee morale and achieve financial objectives.
Key Responsibilities
- Plan, organize, and control catering operations in a professional manner, ensuring prompt, efficient, and high quality service delivery.
- Ensure food production and service are delivered on time and meet agreed standards and client requirements.
- Monitor and coordinate workflow between kitchen, service, and support teams to ensure smooth and efficient operations.
- Optimize the utilization of manpower, equipment, and resources to maximize productivity and minimize waste.
- Implement and enforce Standard Operating Procedures and industry best practices across all operational areas.
- Ensure consistency in food quality, taste, presentation, and portion control at all times.
- Monitor strict adherence to recipes, production methods, and portion standards.
- Ensure full compliance with food safety standards, including HACCP and local regulatory requirements.
- Identify staff training needs and initiate training programs in coordination with senior management.
- Develop and maintain strong working relationships with clients through regular communication and engagement.
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