Site Manager

Oversees food production including menu planning, food preparation, portion control, presentation, and service to the highest standards including planning and supervising the preparation and cooking of meals. Responsible for planning, preparing, and managing financial budgets to achieve set targets. Oversees the procurement and management of food items needed for catering work. Assists in the preparation of annual catering budgets and meeting or exceeding budget targets, making efficient and effective use of sources. To produce cost /sales analysis as required and lead in the development and implementation of effective pricing strategies. Ensures all catering operations are conducted according to appropriate food safety policies and procedures. Researches to discover new trends in the industry, including menu taste and consumer preferences. Oversees inventory management and minimizes waste through an effective and efficient process of storage and regular stock checks. Job Responsibilities 2 Guide and train staff in the preparation of different recipes Ensures all relevant policies/regulations, including health, safety, and hygiene policies of the firm are maintained when performing their functions. Ensures that heavy-duty kitchen equipment, light equipment, work areas, other facilities, and general surroundings of the kitchen and dining areas are maintained to the standards required by the statutory, local authority, safety, and hygiene regulations and policies. Likewise, ensure that catering staff use safe methods of work at all times Ensures that all catering personnel maintain high standards of cleanliness, personal hygiene, and appearance Maintains good and professional relationships with customers and addresses any customer requests, suggestions, and orders promptly. Ensures that the highest standards of customer care are upheld, including handling positive and negative feedback swiftly, effectively, and professionally Encourage and promotes harmonious working relationship within the team. Skills Job Knowledge & Skills • Knowledge of legislative requirements relating to the catering industry. • Working knowledge of relevant codes of practice/legislation and quality assurance systems. • Food hygiene and first aid training /certification and evidence of continuous professional development. • Knowledge of food service, food production, and employee management.Knowledge of personal health standards. • Experience in the Food Service industry or large volume meal services. • Strong leadership and team development skills. • Solid written and verbal communication skills. • Experience in a commercial approach, devising initiatives to improve the service to the customer. • Extensive experience in managing a catering service and successfully leading a team of staff in a high-volume food production outlet. • Excellent interpersonal and customer-facing skills and the ability to maintain professionalism, and display patience, resilience, and politeness within a pressurized environment. • Ability to coordinate and organize the activities of catering personnel to ensure customer satisfaction and increased returns. • ERP knowledge preferably SAP functional skills are a requirement to be successful in this role. Job Experience 10 Years of Experience Required 5 Years Managerial Experience Required 3 Years GCC experience preferred