Operations Manager (Institutional Catering – Pantry Services)

Role Overview

The Operations Manager is responsible for overseeing andmanaging day-to-day institutional catering operations across client pantrysites. This role ensures seamless service delivery, maintains high standards offood quality, hygiene, and client satisfaction, and optimizes operationalefficiency across all assigned locations.

Key Responsibilities

1. Operations Management

• Oversee daily pantry and catering operations across multiple client sites.
• Ensure consistent service standards, food quality, and presentation.
• Implement and enforce standard operating procedures (SOPs).
• Monitor inventory levels, ordering processes, and stock control to minimize wastage.

2. Client Relationship Management

• Serve as the primary point of contact for clients regarding pantry and catering services.
• Build strong relationships with client stakeholders and respond promptly to feedback.
• Conduct regular service reviews and ensure client satisfaction targets are met or exceeded.

3. Team Leadership & Workforce Management

• Recruit, train, and supervise pantry staff, including supervisors and service crew.
• Develop staff schedules, manage attendance, and ensure optimal manpower deployment.
• Conduct performance evaluations and provide coaching to improve team productivity.

4. Food Safety & Compliance

• Ensure full compliance with food safety regulations, hygiene standards, and workplace safety requirements.
• Conduct regular audits and inspections of pantry operations.
• Maintain proper documentation for hygiene, safety, and compliance standards.

5. Financial & Cost Control

• Manage operational budgets and control costs related to food, labor, and supplies.
• Track key performance indicators (KPIs) such as food cost percentage, wastage, and labor efficiency.
• Identify cost-saving opportunities while maintaining service quality.

6. Procurement & Vendor Management

• Liaise with suppliers for timely procurement of food, beverages, and pantry supplies.
• Negotiate pricing and maintain strong relationships with vendors.
• Ensure quality and consistency of all purchased goods.

7. Process Improvement & Reporting

• Continuously identify opportunities to improve operational efficiency and service delivery.
• Prepare regular operational reports, including performance metrics and client feedback.
• Support new site openings, transitions, and operational projects.

Qualifications & Requirements

• Bachelor’s Degree or Diploma in Hospitality Management, Food & Beverage, Business Administration, or related field.
• Minimum 5 years of experience in catering, food service, or hospitality operations, preferably in institutional or corporate environments.
• Proven experience managing multiple sites or large-scale pantry/catering operations.
• Strong leadership, organizational, and problem-solving skills.
• Knowledge of food safety standards (e.g., HACCP, local regulatory requirements).
• Excellent communication and stakeholder management skills.