Regional Catering Manager - East Coast | Mon-Fri | 5:2 | Brisbane at Sodexo Canada Ltd

, Queensland, Australia -

Full Time

Start Date

Immediate

Expiry Date

11 Jan, 26

Salary

0.0

Posted On

13 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Catering Management, Food Safety, Team Leadership, Client Relationship Management, Budget Management, Food Hygiene, Menu Development, Training and Development, Operational Efficiency, Customer Service, Environmental Practices, Staff Recruitment, Communication Skills, Problem Solving, Safety Compliance, Quality Control

Industry

Facilities Services

Description

Company Description Sodexo provides a range of services at remote locations across Australia, servicing both on-shore and off-shore sites, in difficult and challenging environments. At Sodexo, our Energy & Resources segment serves four markets: Mining, Offshore & Marine, Onshore Energy, and Engineering & Construction Projects. Our growing team of employees is dedicated to improving productivity, building meaningful client relationships, reducing on-site problems and improving quality of life for the thousands of Australians who call our remote sites home Job Description The Regional Catering Manager is responsible for managing multiple clients or sites. To maintain and continuously improve the efficiency and profitability of the operation, whilst maintaining a high standard of service in accordance to Sodexo and client budget. Be able to effectively communicate and support on site teams. To develop and maintain excellent relationships with the client on site as well as practicing excellent teamwork and support for the other members of the service To ensure that food preparation, presentation and service is carried out promptly and to Sodexo standards To maintain a high standard of food hygiene, safety and cleanliness in accordance with Sodexo, Client and statutory requirements To deal professionally with Customer feedback To actively pursue and achieve budget targets and assist in budget compilation To drive Sodexo system compliance To ensure security and maintenance of premises, equipment and stock To formulate menus in line with Client and Sodexo expectations To maintain and continuously improve food presentation, service and standards To keep all wastage to a minimum and to observe sound environmental practices when possible To assist in the recruitment, selection and induction of staff in accordance with Sodexo standards To effectively lead, develop and motivate your service team, monitoring and solving personnel issues as they arise within the department To organise formal training and provide structured on-the-job training. Identify and address individual training needs including on-site inductions. To be hands on in the operation and to lead by example Qualifications Diploma of Business, Hospitality and Catering or experience, education and training within the hospitality industry Advanced Food Handlers Certificate or Food Safety Supervisor Advanced Occupational Health and Safety Certificate - desirable Additional Information As a Sodexo Leader you will grow and develop your personal and professional skills by; Understanding Sodexo positioning as the leader in Quality of Life services provider and embedding it in everything we do. Training and guidance of staff in performing their duties in adherence to company, client and regulatory standards. Promoting Diversity and inclusion as a key driver of employee attraction and retention through recruitment programs. Promoting, implementing and assisting in the coordination of Sodexo’s reward and benefit programs. Creating and facilitating employee engagement experiences, including workshops and strategy sessions at all levels in an organisation. Developing initiatives, concepts and ideas that continually support the employee engagement message and ensure that these messages align with all other corporate initiatives. Fostering and maintenance of a strong rapport with staff and managers at all levels.

Responsibilities

The Regional Catering Manager is responsible for managing multiple clients or sites, ensuring high standards of service and operational efficiency. This role involves developing client relationships, managing food preparation and hygiene standards, and leading the service team.