Job Title: Manager, B&i and Remote Sites

2 weeks ago


Al Hufūf, Eastern Province, Saudi Arabia Catrion Full time

Position Details:

Job Title:

Manager, B&I and Remote Sites

Reports To:

Sr. Manager, B&I and Remote Sites

Segment:

Catering & Facilities

Division:

C&F Operations

Main Department:

B&I and Remote Sites

Department:

B&I and Remote Sites

Grade:

M3

Job Purpose Statement:


As an integral member of the team, you will perform a variety of tasks associated with the organization and management of a unit/assigned location in accordance with the standards required by the company, client contract specifications and statutory regulations.

You will be required to ensure that the day-to-day activities within catering, accommodation and facilities are carried out to the highest standards.

You will perform a variety of tasks associated with the smooth operation & promotion of the unit/assigned locations to the highest standards to all Health & Safety and Food Safety regulations.

To promote and present positive image of SACC with client and customers

Roles & Responsibility

  • Develop and provide directions and guidance to the daytoday operations team.
  • Manage Food Safety management systems (FSMS) and design the implementation of the HACCP.
  • Ensure compliance to policies/procedures related to Food Safety.
  • Plan & participate in internal/external audits of SACC unit and ensure follow ups are completed.
  • Conducts investigations regarding customers complaints.
  • Place food deliveries according to unit budget ensure holding stocks are at designated level according to business needs.
  • Identify opportunities for process improvements and work to implement with management.
  • Manage and inspect/review all Food Safety and Hygiene Activities of Company Units.
  • Develop and provide directions and guidance to the daytoday operations.
  • Review & and update existing policies, safe systems of work, and practices related to Food Safety & Hygiene/Health & Safety
  • Train all subordinate staff in the SACC quality system ensures concepts are understood, followed and consistent service is delivered by means of toolbox talks and in post training.
  • Complete at site level disciplinary investigations formally hold any disciplinary/grievance interviews as per company policies.
  • Delivery of budgeted profit through management of food costs, labour costs and overheads and align with scope of service, ensuring any overspend is addressed in a timely manner and appropriate measure put in place to control.
  • Plan training requirements for all employees on the unit and report requirements.
  • Establish, plan and follow up on Departmental Objectives/KPIs and action plans.
  • Review Hygiene & Food Safety Manual and carry out amendment as per requirements of customer / Third party auditor.
  • Ensure all policies, processes & procedures related to Hygiene & Food Safety for unit are up to date as per operations.
  • Retain and develop the workforce to minimize employee turnover and improve our success operationally.
  • Completion of quarterly employee appraisals
  • Liaises with direct line manager with effective communications to ensure smooth running of the unit.
  • Complete paperwork and submit in timely and efficient manner including end of month financial related paperwork.
  • Responsible for all camp administration
  • Effective control of company and client assets as scheduled in the contract.
  • Completion of stock takes and reconciliation of monthly petty cash.
  • Effective control of food waste

Responsibility for the work of others:

  • Giving guidance and support to all the catering team working within food areas.
  • Conducting, Monitoring and Evaluation training for the catering team working within food areas.
  • Organising/planning continuity of work and provision of service.
  • Monitoring and maintaining levels of conduct and work performance.
  • Maintain Health and Safety, and hygiene standards to a very highlevel always considering client and company health and safety rules and regulations.

Responsibility for Machinery/Equipment/Materials/Consumables:

  • Ensuring correct use and safe operations of all machinery and making sure that these are kept clean and hygienic.
  • Basic maintenance and preparation for use of equipment reporting where faulty or not fit for purpose.
  • Knowledge and competency in the use of cleaning materials and chemicals as approved under company and client COSHH regulations ensuring, always, that all chemicals are stored correctly.
  • Working knowledge of Company/Client Safety Management Policy SSOW.
  • Training of others in correct and safe methods of use and maintenance of machinery and equipment.
  • Correct and effective use of all consumables.

Decision making

  • Participate in periodical inspections and contribute to the process of identifying and implementing improvements.
  • Take personal responsibility for closing identified development gaps and future requirements.
  • Personal competencies are known, understood, adhered to and updated on an ongoing basis
  • Ensure the personal


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