Job Summary

Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities

• Responsible for the overall daily food production and back of house operations.
• Maintain and enhance manpower management by daily effective communication.
• Ensure that quality and wholesome food is served in the facility.
• Plan and execute monthly rotating menus and special food promotion with the Unit Manager.
• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.
• Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.
• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
• Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.
• Submit weekly and monthly financial/ administration reports to the Unit Manager.
• Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.
• Attend weekly service meetings to improve and enhance service level.
• Evaluate and administer manpower plans, employee training & development.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Maintain and improve hygiene and safety standards of both front of house and back of house operations.
• Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Job Requirements

• Minimum 5 to 8 years of experience in similar capacity.
• Knowledge of specialised and modified diets will be advantageous
• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

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