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Company Overview

Sodexo Malaysia Sdn Bhd

Founded by Pierre Bellon in Marseilles, France, in 1966, Sodexo has been present in Malaysia since 1988. Today, we offer a suite of integrated facilities management services in the peninsula to suit each client’s specific needs. Serving over 100 million consumers daily around the world, we’re committed not just to the quality of services provided, but also to the highest standards of health, safety and sustainability.

Drawing on the deep expertise of the Sodexo Group globally and across the Asia Pacific region, we ensure that the very best practices, resources and talent are made available to our clients and consumers. Powered by the latest innovations and technologies, we’re a trusted, valued partner to multinational companies, healthcare providers, schools, universities and even mining and offshore facilities.

We believe in doing good business in a good way. Sodexo has put in place key sustainability initiatives around reducing waste and eliminating single use plastics; diverse and inclusive hiring practices and policies; and, supporting local small and medium local enterprises and communities through our sourcing and procurement. 

Experience Requirements

  • Position Title : Assistant Unit Manager
  • Job Skills :

    1. Minimum 2 years experience in Food and beverage industry.

    2. Customer service and communications skills.

    3.  Planning and budgeting experience, business management skills and time management skills are all assets to this position.

  • Education Level : Diploma/Advanced/Higher/Graduate Diploma
  • Position Level : Senior Executive

Job Responsibilities

1. Human Resources:

• Effective staff management, including motivation, development, performance management, recruitment at site.

• Organizing formal training with the Human Resources Department, providing structured on-the-job training, and identifying and addressing individual training needs.

• Overseeing work schedules for all employees to ensure full value is always offered to our clients and residents.

• Oversee the annual appraisals of all staff and conduct disciplinary action when required in conjunction with Operations Manager.

2. Implementation of Standards:

• Ensure that the preparation, presentation, and service is carried out promptly according to Sodexo standards.

• Leading by example with a hands-on knowledge and involvement of all aspects of the catering operation striking an effective balance between this and the administrative duties.

• Delegating and instructing staff to ensure quality food service is always carried out.

3. Food Safety:

• To comply with all statutory and Sodexo obligations regarding food safety, HACCP and hygiene standards.

• Achieve zero proven food borne illnesses or unfit food incidents.

• SEQ/ SHE manual and procedure

• Ensuring the kitchen and service team has adhere a working knowledge of and administers all food safety and HACCP practices / requirement.

4. Menu Planning and Merchandising:

• To plan the menu together with the Head Chefs, for each operation's requirement.

• Establish an ongoing marketing / promotions campaign and ensure all staff carry this out.

• To maintain and continuously improve food services and standards.

5. Finance

• To manage all aspects of the food service, to ensure a sustainable financial result is achieved in line with the set budget.

• Manage the accounting and bookkeeping function with legible, precise, accurate and timely completion of the GRR, time sheets, stock take, payroll and other documents as required.

• Maintain the security of float, cash, equipment, stock and maintenance of the premises.

• To actively pursue and achieve budget targets and assist in budget compilation where appropriate.

• Reporting on actual business income to the Operations Manager on a monthly or as needs basis.

6. Client Retention:

• Establishment and maintenance of sound business relationships with client and site managing team clients to ensure maximum business retention.

• To deal professionally with Customer feedback.

• Appropriate follow-up on client meetings and requirements with applicable correspondence, reports and proposals as necessary.

7. Innovation:

• Constantly refining and improving the operations and encouraging and recognizing innovation and incorporating innovations into work procedures.

• Development of new initiatives in all aspects of the business.

8. General:

• Responsible for the overall daily outlet operations.

• Liaising with any contractors, agencies, and suppliers to ensure the services we offer are of a standard pleasing to the clients and guests alike.

• Ensuring purchasing is always in accordance with Sodexo policy and practicing accurate and safe stock control.

• Having a working knowledge of all Sodexo quality manuals and implementing all policies and procedures as per contract requirements.

• Reporting to the Operations Manager when and as required to do so for the effective overall management of the site.

• Completing and remitting any weekly or monthly reporting as required by Sodexo in an accurate and timely fashion.

• To maintain and continuously improve the efficiency and profitability of the operation.