Site Operations Manager

Organization: AKO Catering & Facilities Management
Department: Operations
Reports To: General Manager

JOB PURPOSE

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.

KEY RESPONSIBILITIES

1. Catering Operations

• 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.

2. Staff 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.

3. Food Quality & Hygiene

• 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.

4. Client & Employee Satisfaction

• 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.

5. Stock & Cost Control

• 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.

6. Reporting & Administration

• Prepare daily, weekly, and monthly reports on catering operations.
• Report on:

  • Meal numbers
  • Food consumption
  • Wastage
  • Staffing
  • Incidents
  • Other operational matters

• Maintain proper records relating to catering operations.
• Escalate operational challenges, shortages, complaints, and other issues to management in a timely manner.

7. Site Coordination

• 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.

8. Other Duties

• Perform any other duties as may be assigned by Management from time to time.

QUALIFICATIONS AND EXPERIENCE

• 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.
• Minimum of 3 to 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
  • Food safety

• Experience working with clients and managing service-related complaints.

HOW TO APPLY

Interested candidates are invited to submit:

• CV
• Cover Letter

Applications should be sent to:

Email: [email protected]

Application Deadline: 15 October 2026

Only shortlisted candidates will be contacted.