Site Operations Manager

Responsibilities

• 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.
• 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.
• 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.

Requirements

• 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.

Qualifications

• 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.

Skills