Job Title: Manager, B&i and Remote Sites

**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 day-to-day 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 day-to-day 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 high-level 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