Location Manager

Job Purpose:

The Location Manager is responsible for the controlled execution of operations across assigned locations, ensuring consistent service delivery, workforce discipline, and adherence to operational frameworks, standards, and contractual requirements established by the Operations Manager, in full compliance with applicable statutory, regulatory, local authority, and certified management system requirements. The role provides multi-site operational control through Supervisors, ensuring service consistency, compliance, and day-to-day performance stability, while supporting the Operations Manager through accurate reporting, issue escalation, and implementation of corrective actions across all service lines, including compliance with food safety, QHSE, and all applicable regulatory and company standards.

Responsibilities:

• Oversee day-to-day operations across assigned project locations through Supervisors.
• Ensure consistent execution of service standards across locations through Supervisors.
• Conduct regular site inspections and performance checks to validate service delivery.
• Ensure proper coordination of manpower, resources, and operational activities across locations.
• Monitor daily operational outputs including production, service levels, attendance, and compliance.
• Validate operational reports submitted by Supervisors for accuracy and completeness.
• Track key operational indicators and escalate deviations to the Operations Manager.
• Support implementation of corrective actions to address performance gaps.
• Monitor site-level cost drivers including manpower utilization, consumption, and wastage.
• Support cost control initiatives aligned with approved budgets and operational targets.
• Review resource usage and recommend adjustments to improve efficiency.
• Escalate cost variances or risks impacting financial performance.
• Manage day-to-day operational coordination with client representatives at site level, ensuring responsiveness to service requirements and feedback from client personnel and service users.
• Address routine service concerns and feedback raised by client employees or service users, ensuring timely resolution through Supervisors and appropriate follow-through.
• Monitor recurring issues and drive corrective actions through Supervisors to stabilize service delivery.
• Escalate contractual, commercial, or reputational matters to the Operations Manager as required.
• Ensure compliance with operational procedures, food safety standards, and QHSE requirements across locations.
• Enforce adherence to statutory, regulatory, local authority, and certified management system requirements.
• Support audit readiness and ensure timely closure of corrective actions.
• Monitor hygiene, safety, and quality standards through Supervisors.
• Oversee workforce deployment, attendance, and discipline across locations.
• Ensure Supervisors enforce company policies, procedures, and standards consistently.
• Support HR in implementing disciplinary actions and investigations.
• Monitor workforce productivity and operational conduct.
• Ensure operational readiness across all assigned locations through Supervisors, including manpower, materials, and service setup.
• Oversee response to operational disruptions and ensure timely resolution through appropriate coordination and escalation.
• Implement operational adjustments within assigned locations.
• Enforce workforce discipline in coordination with HR.
• Recommend corrective actions related to performance and cost control.
• Escalate operational, financial, client, and compliance risks to the Operations Manager.
• Direct, supervise, and develop Supervisors across assigned locations.
• Ensure Supervisors effectively manage day-to-day operations and workforce execution.
• Conduct performance evaluations and provide structured coaching and feedback.
• Reinforce accountability, discipline, and operational standards across teams.

Education & Experience:

• Diploma in Hospitality, Operations, or related field (required)
• In exceptional cases, candidates without the minimum academic qualification may be considered based on relevant work experience, demonstrated capability, and consistent performance, subject to management approval (this does not apply to roles requiring mandatory professional or technical qualifications)
• Food Safety Level 2 or 3 (required)
• Minimum 6–8 years of progressive experience within multi-site, operational, or contract-driven and compliance-driven environments, preferably in catering and food service of which, at least 3–4 years in supervisory / junior management role
• Experience in:
• Multi-site operational control and coordination across service-based environments
• Supervising day-to-day service delivery through frontline teams
• Managing workforce deployment, attendance, and discipline across locations
• Monitoring operational performance, reporting, and issue escalation
• Supporting cost control, resource utilization, and wastage management
• Implementing food safety, QHSE, and regulatory standards across locations

Application Question(s):

• Have you managed operations across multiple sites simultaneously through supervisors or site leads?
• Have you been responsible for ensuring compliance with statutory requirements, food safety standards, or QHSE systems across operational sites?
• How frequently have you been responsible for reviewing and validating operational reports (e.g., service levels, attendance, productivity, or KPIs)?
• Have you actively managed or influenced operational cost control (manpower utilization, wastage reduction, or budget adherence) at site level?
• Have you directly supervised and developed a team of supervisors responsible for frontline operations?
• Do you have experience in Industrial Catering Operations (Multi-site / Contract-driven)?

Work Location: In person