Responsibilities:
Oversee day-to-day operations of the assigned location or remote site
Lead, supervise, and manage all staff to ensure operational efficiency
Maintain high standards of service quality, hygiene, and safety compliance
Coordinate with catering, logistics, and administrative teams for smooth operations
Monitor inventory, supplies, and resource utilization
Resolve operational issues, staff concerns, and customer/client complaints
Prepare operational reports and updates for senior management
Ensure compliance with company policies, HACCP standards, and safety regulations
Requirements:
Proven experience in a similar managerial role within hospitality, catering, or remote site services
Strong leadership and team-management skills
HACCP certification (Level 3–4 required for managerial positions)
Excellent communication, organizational, and problem-solving abilities
Ability to work in remote locations and handle pressure effectively
Flexible to adapt to operational and shift requirements