Unit Manager ( Food Operations )

Entity : Sodexo Malaysia

Job title : Unit Manager

Responsibilities

1. Human Resources:

Effective staff management, including motivation, development, performance management,

recruitment at site.

Organizing formal training with the Human Resources Department, providing structured onthe-

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 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 adhere a working knowledge of and administers

all food safety and HACCP practices / requirement.

JOB DESCRIPTION

Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered 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's team.

Ensure only trained employees are deployed and have been briefed on their roles.

Any other food safety related tasks assigned e.g. temperature monitoring of food, storage and equipment, taking food samples, cleaning activities

4. Menu Planning and Merchandising:

To 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.

To maintain and continuously improve food services and standards.

5. Finance

To 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.

To actively pursue and achieve budget targets and assist in budget compilation where appropriate.

Reporting on actual business income to the Operations Manager on a monthly or as needs basis.

6. Client Retention:

Establishment and maintenance of sound business relationships with client and site managing team clients to ensure maximum business retention.

To deal professionally with Customer feedback.

Appropriate follow-up on client meetings and requirements with applicable correspondence, reports and proposals as necessary.

7. Innovation:

Constantly refining and improving the operations and encouraging and recognizing innovation and incorporating innovations into work procedures.

Development of new initiatives in all aspects of the business.

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8. 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.

Kindly note : Only shortlisted candidates would be contacted by HR team .