Catering Site Manager - KCN Đông Nam, Củ Chi

- Check the staff grooming and hygiene daily

- Check the cleanliness and the canteen set up daily before, during, and after each service

- Follow-up hygiene for food safety according to ADEN Procedures and Policy

- Coordinate the daily briefing (roll-call) with all member of his team

- Supervise the service quality at the unit

- Attend the operations management weekly meetings (to for reporting and follow-up)

- Handle complains of the clients staff regarding food and service

- Organize training for the colleagues in order to ensure a good professional knowledge and service

- Elaborate with the chef the menus and re-adjust the menu content when necessary. He decides alone of the content in the menu

- Monitor with the chef cook the food supplies (quantity & quality), the food spoilage and the food taking, maintain a good relationship with the suppliers

- To assist chef cook in food cost control and purchase order

- Give definite assignments to the canteen colleagues (task list, procedures and objectives)

- Send to the Operation Admin/ operations manager: the time sheet on 25th for every month, duty roster on 28th,menus on 10th for half month and on 20th for 01 months

- Take care of paperwork/admin and send all management documents at end of each month

- Control and manage bar level of chemical cleaning products delivery in doing a site internal purchase order

- Check the price and quantity on each daily delivery note

- Handle a good communication with the management of the site (especially with the human resources manager and the chef cook). In case of a problem with factory management, he should refer the problem to Aden operations manager

- Make the evaluation of all canteen colleagues at the end of each month

- Inform and report to the Project Manager/operations manager about daily running-operations (daily notes on the canteen dairy)

- Prepare monthly, yearly plans and events at the site

- Have experience at same position at least 2-3 years

- Have knowledge about food, food service,- food safety and hygiene

- Computer skills (MS. Excel)

- Good management and communication skills

- Good understanding of food cost management

- Ability to organize and lead a team service minded

- Resistant to pressure