Unit Manager

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.

  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.

    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.

      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.

        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.

          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.

            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.
              • To maintain and continuously improve the efficiency and profitability of the operation.

• Previous experience managing and leading a diverse workforce.
• Assist with training new colleagues and welcoming them into the team.
• Previous experience working in F&B and Hospitality management.
• At least minimum 5 years in Management level for F&B Industry
• Provide excellent customer service experience.
• Working closely with the Operation Manager to drive sales and increase profitability.
• Coaching, developing, and leading a team to achieve fantastic results.
• Good communication skills at all levels.
• Basic understanding of HR processes and procedures.
• Complete administration, stock take and banking / finance duties.
• Ensure that our restaurants look presentable and vibrant.

• Performance bonus
• Free Uniforms
• Free meal
• Overtime
• Medical coverage & Premium Insurance
• Training will be provided
• Career progression
• Dental / Optical Benefits
• Transport / House Allowance