AKO Group Ltd is seeking a Site Operations Manager to oversee day-to-day catering operations.

Responsibilities or duties

To oversee and manage the day-to-day catering operations at the site, ensuring that high-quality food and catering services are provided to employees and clients in a safe, efficient, and professional manner.

• Supervise the day-to-day catering operations at the site.
• Ensure meals are prepared and served according to the agreed menu, quality standards, and service schedule.
• Ensure adequate food and catering services are available to meet the needs of the site population.
• Monitor the overall quality and presentation of food and catering services.
• Ensure smooth coordination between the kitchen, dining area, stores, and site management.
• Supervise and coordinate all catering staff at the site.
• Allocate duties and prepare staff work schedules and shifts.
• Monitor staff attendance, performance, discipline, and general conduct.
• Identify training needs and provide guidance to catering staff.
• Ensure staff are properly dressed and maintain required hygiene standards.
• Ensure food is prepared, stored, and served in accordance with required food safety and hygiene standards.
• Monitor cleanliness and hygiene of the kitchen, dining areas, stores, and catering equipment.
• Ensure proper handling and storage of food items.
• Monitor food wastage and take measures to minimize unnecessary waste.
• Ensure compliance with site HSE and food safety requirements.
• Monitor feedback from employees and clients regarding the catering services.
• Address complaints and service issues promptly.
• Work closely with the client/site management to ensure catering services meet agreed requirements.
• Recommend improvements to menus, service delivery, and overall catering operations.
• Monitor food and catering stock levels and ensure timely replenishment.
• Work closely with the Stores/Purchasing team to ensure required food supplies are available.
• Monitor food consumption and wastage.
• Ensure proper use and control of company catering materials, equipment, and supplies.
• Assist in controlling catering costs and maintaining operations within the approved budget.
• Prepare daily, weekly, and monthly reports on catering operations.
• Report on meal numbers, food consumption, wastage, staffing, incidents, and other operational matters.
• Maintain proper records relating to catering operations.
• Escalate operational challenges, shortages, complaints, and other issues to management in a timely manner.
• Coordinate with Site Management, HR, Finance, Procurement, Stores, and other departments on matters relating to catering operations.
• Participate in site meetings and provide updates on catering performance and operational challenges.
• Ensure catering operations are aligned with the requirements of the site and client.
• Perform any other duties as may be assigned by Management from time to time.

Qualifications or requirements

• Bachelor’s Degree in Hospitality Management, Hotel Management, Food and Beverage Management, Business Administration, or a related field.
• Diploma in Hospitality Management or a related field may be considered based on relevant experience.
• Training or certification in Food Safety and Hygiene will be an added advantage.
• Good knowledge of catering and food service operations.
• Good computer skills, particularly Microsoft Office.

Experience needed

• Minimum of 3–5 years of experience in catering, hospitality, food and beverage, or related operations.
• At least 2 years in a supervisory or management position.
• Experience managing catering operations in a remote site, mining, construction, camp, or similar environment will be an added advantage.
• Experience supervising kitchen and catering staff.
• Experience in food cost control, stock management, menu planning, and food safety.
• Experience working with clients and managing service-related complaints.

• Supervise the day-to-day catering operations at the site.
• Ensure meals are prepared and served according to the agreed menu, quality standards, and service schedule.
• Ensure adequate food and catering services are available to meet the needs of the site population.
• Monitor the overall quality and presentation of food and catering services.
• Ensure smooth coordination between the kitchen, dining area, stores, and site management.
• Supervise and coordinate all catering staff at the site.
• Allocate duties and prepare staff work schedules and shifts.
• Monitor staff attendance, performance, discipline, and general conduct.
• Identify training needs and provide guidance to catering staff.
• Ensure staff are properly dressed and maintain required hygiene standards.
• Ensure food is prepared, stored, and served in accordance with required food safety and hygiene standards.
• Monitor cleanliness and hygiene of the kitchen, dining areas, stores, and catering equipment.
• Ensure proper handling and storage of food items.
• Monitor food wastage and take measures to minimize unnecessary waste.
• Ensure compliance with site HSE and food safety requirements.
• Monitor feedback from employees and clients regarding the catering services.
• Address complaints and service issues promptly.
• Work closely with the client/site management to ensure catering services meet agreed requirements.
• Recommend improvements to menus, service delivery, and overall catering operations.
• Monitor food and catering stock levels and ensure timely replenishment.
• Work closely with the Stores/Purchasing team to ensure required food supplies are available.
• Monitor food consumption and wastage.
• Ensure proper use and control of company catering materials, equipment, and supplies.
• Assist in controlling catering costs and maintaining operations within the approved budget.
• Prepare daily, weekly, and monthly reports on catering operations.
• Report on meal numbers, food consumption, wastage, staffing, incidents, and other operational matters.
• Maintain proper records relating to catering operations.
• Escalate operational challenges, shortages, complaints, and other issues to management in a timely manner.
• Coordinate with Site Management, HR, Finance, Procurement, Stores, and other departments on matters relating to catering operations.
• Participate in site meetings and provide updates on catering performance and operational challenges.
• Ensure catering operations are aligned with the requirements of the site and client.
• Perform any other duties as may be assigned by Management from time to time.

• Good knowledge of catering and food service operations.
• Good computer skills, particularly Microsoft Office.
• Experience supervising kitchen and catering staff.
• Experience in food cost control, stock management, menu planning, and food safety.
• Experience working with clients and managing service-related complaints.

• Bachelor’s Degree in Hospitality Management, Hotel Management, Food and Beverage Management, Business Administration, or a related field.
• Diploma in Hospitality Management or a related field may be considered based on relevant experience.
• Training or certification in Food Safety and Hygiene will be an added advantage.