Sodexo Malaysia Hiring! Full Time Asst Unit Manager (Food Site) in Melaka, Earn up to MYR 3,600 - Ricebowl

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.

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.