Sodexo Malaysia Hiring! Full Time Site Manager in WP Kuala Lumpur, Earn up to MYR 6,000 - Ricebowl

• Education: Diploma/Degree in Food Service Management, Hospitality, Culinary Arts, Business Management, or related field.

• Experience:Minimum3–5 years of experience in food service, catering, hospitality, or F&B operations, preferably with supervisory/management experience.

• Leadership: Strong team leadership, people management, and communication skills.

• Operations: Good knowledge of daily F&B operations, food safety, hygiene, quality standards, and SOP compliance.

• Financial: Ability to manage budgets, food costs, labour costs, inventory, and operational expenses.

• Customer Service: Strong customer service and client relationship management skills.

• Problem Solving: Able to handle operational issues, customer concerns, and staff-related matters effectively.

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 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.
• 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.

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.

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