Unit Manager ( Food Operations )

Sodexo Singapore Pte Ltd; Penang; On-site; MYR 100,000 - 150,000; Full time

Job summary

A leading food services company in Penang is seeking an experienced Unit Manager to oversee daily operations and ensure adherence to food safety standards. The ideal candidate will have strong management skills, experience in financial oversight, and the ability to build strong relationships with clients. This role requires effective staff management and menu planning, along with a passion for ensuring quality and safety in food services.

Qualifications

• Experience managing food service operations.
• Strong understanding of food safety regulations.
• Ability to manage budgets and financial reporting.

Responsibilities

• Oversee daily outlet operations and staff management.
• Ensure adherence to food safety and hygiene standards.
• Manage financial aspects of food service operations.
• Establish and maintain client relationships.
• Plan menus in collaboration with Head Chefs.

Skills

Effective staff management

Food safety compliance

Financial management

Client relationship management

Menu planning

Job description

Job Description

1. Human Resources
   • Effective staff management, including motivation, development, performance management, recruitment at site.
   • Organizing formal training with the Human Resources Department, providing structured on‑the‑job training, and identifying and addressing individual training needs.
   • Overseeing work schedules for all employees to ensure full value is always offered to our clients and residents.
   • Oversee the annual appraisals of all staff and conduct disciplinary action when required in conjunction with the Operations Manager.
2. Implementation of Standards
   • Ensure that the preparation, presentation, and service is carried out promptly according to Sodexo standards.
   • Leading by example with a hands‑on knowledge and involvement of all aspects of the catering operation striking an effective balance between this and the administrative duties.
   • Delegating and instructing staff to ensure quality food service is always carried out.
3. Food Safety
   • To comply with all statutory and Sodexo obligations regarding food safety, HACCP and hygiene standards.
   • Achieve zero proven food borne illnesses or unfit food incidents.
   • SEQ/SHE manual and procedure.
   • Ensuring the kitchen and service team has a working knowledge of and administers all food safety and HACCP practices / requirements.
4. Food Service & Safety Compliance
   • Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered to during the entire operational processes related to Food Services and its scope of activities.
   • Ensure food safety procedures are adhered to by kitchen and service teams.
   • Ensure only trained employees are deployed and have been briefed on their roles.
   • Perform any other food safety related tasks assigned (e.g. temperature monitoring of food, storage and equipment, taking food samples, cleaning activities).
5. Menu Planning and Merchandising
   • Plan the menu together with the Head Chefs, for each operation’s requirement.
   • Establish an ongoing marketing/promotions campaign and ensure all staff carry this out.
   • Maintain and continuously improve food services and standards.
6. Finance
   • Manage all aspects of the food service to ensure a sustainable financial result is achieved in line with the set budget.
   • Manage the accounting and bookkeeping function with legible, precise, accurate and timely completion of the GRR, time sheets, stock take, payroll and other documents as required.
   • Maintain the security of float, cash, equipment, stock and maintenance of the premises.
   • Actively pursue and achieve budget targets and assist in budget compilation where appropriate.
   • Report on actual business income to the Operations Manager on a monthly or as needed basis.
7. Client Retention
   • Establish and maintain sound business relationships with clients and site‑managing team to ensure maximum business retention.
   • Deal professionally with customer feedback.
   • Appropriate follow‑up on client meetings and requirements with applicable correspondence, reports and proposals as necessary.
8. Innovation
   • Constantly refine and improve the operations and encourage and recognize innovation and incorporate innovations into work procedures.
   • Develop new initiatives in all aspects of the business.

General

• Responsible for the overall daily outlet operations.
• Liaising with any contractors, agencies, and suppliers to ensure the services we offer are of a standard pleasing to the clients and guests alike.
• Ensuring purchasing is always in accordance with Sodexo policy and practicing accurate and safe stock control.
• Having a working knowledge of all Sodexo quality manuals and implementing all policies and procedures as per contract requirements.
• Reporting to the Operations Manager when and as required to do so for the effective overall management of the site.
• Completing and remitting any weekly or monthly reporting as required by Sodexo in an accurate and timely fashion.
• Maintain and continuously improve the efficiency and profitability of the operation.

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Hospitality & Tourism 101-1,000 employees