Assistant Food Service Manager

Sodexo; Malacca City; On-site; MYR 56,000 - 100,000; Full time

Benefits offered by this job

EPF

SOCSO

Annual Leave

Medical Leave

Health Insurance

Job summary

Sodexo Malaysia is seeking an experienced Food Service Operations Manager to oversee daily operations of the food service unit, ensure quality and client satisfaction, and lead a team of service staff.

The ideal candidate holds a minimum diploma in hospitality or related field, with 3–5 years in food service operations, strong inventory control, food safety knowledge, and proficiency with inventory scheduling software; willing to work flexible hours.

Qualifications

• Must hold minimum diploma in hospitality, food service management, business administration, or related field.
• 3–5 years progressive experience in food service operations.
• Experience in stock control, ordering, minimizing waste.
• Lead, train and motivate a team of food service staff.
• Strong understanding of food safety regulations, hygiene and health protocols.
• Excellent communication in English and Bahasa Malaysia.
• Proficiency in inventory management, scheduling and reporting software.
• Willingness to work flexible hours including evenings and weekends.
• Experience in budget management and cost control is a plus.
• Proactive approach to problem-solving and continuous improvement.

Responsibilities

• Oversee daily operations of the food service unit, ensuring Sodexo quality standards and client expectations.
• Manage inventory levels for food and supplies, including ordering, receiving, and stock rotation to minimize waste and control costs.
• Lead, train and motivate a team of food service staff, fostering a positive and productive work environment.
• Implement and enforce food safety and sanitation regulations (HACCP, local health codes).
• Collaborate with the culinary team to plan menus, develop specials, and ensure efficient execution of food preparation and service.
• Monitor and manage food and labor costs, analyzing performance data to identify areas for improvement and implement cost-saving measures.
• Maintain strong relationships with clients, addressing concerns and ensuring satisfaction with the food service provided.
• Conduct regular performance reviews and provide constructive feedback to team members to support their professional development.
• Ensure compliance with all company policies, procedures, and health and safety regulations.
• Assist in the development and implementation of operational improvements and new initiatives to enhance service delivery.

Skills

Inventory management

Team leadership

Food safety

Communication in English and Bahasa +

Software for inventory management

Budget/cost control

Problem solving

Flexible hours

Education

Diploma in Hospitality Management or related field

Tools

Inventory management software

Job description

Jora Malaysia will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

Minimum Diploma in Hospitality Management, Food Service Management, Business Administration, or a related field.

Possess 3-5 years of progressive experience in food service operations, preferably within a large-scale catering or facility management environment.

Demonstrated experience in managing inventory, including stock control, ordering, and minimizing waste.

Proven ability to lead, train, and motivate a team of food service staff to ensure efficient operations and high-quality service delivery.

Strong understanding of food safety regulations, hygiene standards, and health and safety protocols within a food service setting.

Excellent communication and interpersonal skills in both English and Bahasa Malaysia to effectively interact with diverse teams and stakeholders.

Proficiency in using relevant software for inventory management, scheduling, and reporting.

Ability to work flexible hours, including occasional evenings and weekends, as required by operational needs.

Experience in budget management and cost control within a food service unit is a plus.

A proactive approach to problem-solving and a commitment to continuous improvement in service quality and operational efficiency.

Requirement

• Minimum Diploma in Hospitality Management, Food Service Management, Business Administration, or a related field.
• Possess 3-5 years of progressive experience in food service operations, preferably within a large-scale catering or facility management environment.
• Demonstrated experience in managing inventory, including stock control, ordering, and minimizing waste.
• Proven ability to lead, train, and motivate a team of food service staff to ensure efficient operations and high-quality service delivery.
• Strong understanding of food safety regulations, hygiene standards, and health and safety protocols within a food service setting.
• Excellent communication and interpersonal skills in both English and Bahasa Malaysia to effectively interact with diverse teams and stakeholders.
• Proficiency in using relevant software for inventory management, scheduling, and reporting.
• Ability to work flexible hours, including occasional evenings and weekends, as required by operational needs.
• Experience in budget management and cost control within a food service unit is a plus.
• A proactive approach to problem-solving and a commitment to continuous improvement in service quality and operational efficiency.

Responsibility

• Oversee daily operations of the food service unit, ensuring adherence to Sodexo's quality standards and client expectations.
• Manage inventory levels for food and supplies, including ordering, receiving, and stock rotation to minimize waste and control costs.
• Lead, train, and motivate a team of food service staff, fostering a positive and productive work environment.
• Implement and enforce food safety and sanitation regulations (HACCP, local health codes) to ensure a safe dining experience for all customers.
• Collaborate with the culinary team to plan menus, develop specials, and ensure the efficient execution of food preparation and service.
• Monitor and manage food and labor costs, analyzing performance data to identify areas for improvement and implement cost-saving measures.
• Maintain strong relationships with clients, addressing concerns and ensuring satisfaction with the food service provided.
• Conduct regular performance reviews and provide constructive feedback to team members to support their professional development.
• Ensure compliance with all company policies, procedures, and health and safety regulations.
• Assist in the development and implementation of operational improvements and new initiatives to enhance service delivery.

Benefits

• EPF
• SOCSO
• Annual Leave
• Medical Leave
• Health Insurance