Location Manager / Unit Manager

Job Summary

Key Responsibilities

• Plan, organize, and control catering operations in a professional manner, ensuring prompt, efficient, and high-quality service delivery in accordance with contractual specifications and management instructions.
• Ensure food production and service are delivered on time and meet agreed standards and client requirements.
• Monitor and coordinate workflow between kitchen, service, and support teams to ensure smooth and efficient operations.
• Optimize the utilization of manpower, equipment, and resources to maximize productivity and minimize waste.
• Implement and enforce Standard Operating Procedures and industry best practices across all operational areas.
• Ensure consistency in food quality, taste, presentation, and portion control at all times.
• Monitor strict adherence to recipes, production methods, and portion standards.
• Ensure full compliance with food safety standards, including HACCP and local regulatory requirements.
• Identify staff training needs and initiate training programs in coordination with senior management.
• Develop and maintain strong working relationships with clients through regular communication and engagement.

Desired Candidate Profile

• Bachelor's degree / Diploma / Certification in Hospitality Management or related field.
• Minimum 8 years of experience in managing catering operations, preferably in catering companies or similar.
• At least 2 years of experience in a supervisory or managerial role.
• Certification in Food Safety and Hygiene.
• Excellent leadership and interpersonal skills, ability to work under pressure and manage a diverse team.
• Strong organizational skills, attention to detail, and ability to work in a remote and challenging environment.

Job Type: Permanent

Application Question(S)

• How many years have you worked in your last company?
• Notice Period?
• Current salary?

License And Certification

• food handling certificate (Preferred)
• experience certificate (Preferred)