Key Account Manager (Staff Cafeteria) (5 days / week)

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What

Where

• Lead the entire food services operations and handle any operational related matters
• Analyze on an ongoing basis, internal and external events that affect Business Unit financial budget so as to provide ideas and leadership for both short term tactics and long-term plans.
• Evaluate and review strategies on client satisfaction pertaining to operations.
• Develop and direct company’s overall budget planning strategy, plans and cost saving practices.
• Responsible for Business Units financial budgets and preparation of periodic financial reports / statements for management purposes.
• Supervise and work closely with Director Operations/ COO on the Business Unit financial target and ensure their operating effectiveness.
• Establish overall organization development strategy for both short- and long-term needs of the business.
• Implement appropriate and efficient approaches to meet sales target.
• Continue review and assess the effectiveness and efficiency of the company’s policies, procedures, processes and identify improvement opportunities in line with the defined Business Units performance framework.
• Work closely with Cafe Manager to ensure that the deployment of manpower effectively serves the critical goals and needs.
• Provide leadership and guidance to Cafe Manager on addressing the
• service, organization and cost saving issues.
• Build and maintain good working relationship with the clients and contract retention.
• Monitor service, food and beverage standards; work with the Chef to take corrective action where necessary.

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