AKO Group is recruiting an experienced Site Operations Manager to oversee daily catering operations, ensuring high-quality food and catering services are delivered safely, efficiently and professionally to employees and clients.
The successful candidate will supervise catering teams, coordinate food preparation and service delivery, maintain hygiene and food safety standards, control operational costs and ensure client satisfaction.
This opportunity is particularly relevant to professionals with experience in industrial catering, hospitality operations, remote-site catering, mining camps, construction sites and facilities management.
The position reports directly to the General Manager.
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Does your CV clearly demonstrate your experience in catering operations, staff supervision, food safety and cost management?
HumanValue Consulting Limited provides professional CV and application support to help candidates communicate their qualifications and achievements effectively.
Our Application Support Includes:
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Professionally structured and job-targeted CVs.
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Cover letters aligned with the advertised position.
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Presentation of relevant management experience and measurable achievements.
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CV review and application quality assessment.
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Interview preparation and career guidance.
Step 1: Scan Your CV
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Step 2: Request a Professional CV & Application Pack
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HumanValue is an independent career-support provider. Application assistance does not guarantee shortlisting or employment.
Key Responsibilities
1. Catering Operations Management
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Supervise daily catering operations at the assigned site.
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Ensure meals are prepared and served according to agreed menus, quality standards and service schedules.
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Ensure adequate food and catering services for the site population.
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Monitor food quality, presentation and service delivery.
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Coordinate kitchen, dining, stores and site management activities.
2. Staff Management & Supervision
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Supervise and coordinate catering employees.
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Allocate responsibilities and prepare staff schedules and shifts.
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Monitor attendance, performance, discipline and conduct.
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Identify training needs and provide staff guidance.
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Ensure employees comply with uniform and personal hygiene standards.
3. Food Safety, Hygiene & HSE Compliance
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Ensure food preparation, storage and service comply with food safety and hygiene standards.
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Monitor cleanliness of kitchens, dining areas, stores and catering equipment.
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Ensure proper handling and storage of food products.
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Reduce food wastage through effective monitoring and controls.
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Maintain compliance with site Health, Safety and Environment (HSE) requirements.
4. Client & Employee Satisfaction
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Monitor employee and client feedback.
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Resolve complaints and service delivery issues promptly.
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Coordinate with client and site management to meet service expectations.
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Recommend improvements to menus, catering quality and operational efficiency.
5. Stock Management & Cost Control
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Monitor food and catering stock levels.
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Coordinate procurement and timely replenishment of supplies.
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Track food consumption, stock utilisation and wastage.
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Ensure proper use and control of company equipment and materials.
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Support budget management and operational cost control.
6. Reporting & Administration
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Prepare daily, weekly and monthly catering operations reports.
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Report meal numbers, food consumption, wastage, staffing and operational incidents.
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Maintain accurate catering operations records.
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Escalate shortages, complaints and operational challenges to management.
7. Site Coordination
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Coordinate with Site Management, HR, Finance, Procurement, Stores and other departments.
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Participate in site meetings and report operational performance.
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Ensure catering operations meet site and client requirements.
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Perform other duties assigned by management.
Qualifications & Experience
Educational Qualifications
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Bachelor's Degree in Hospitality Management, Hotel Management, Food and Beverage Management, Business Administration or a related field.
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A Diploma in Hospitality Management or a related discipline may be considered based on relevant experience.
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Food Safety and Hygiene training or certification is an added advantage.
Professional Experience
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Minimum 3–5 years of experience in catering, hospitality, food and beverage or related operations.
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At least 2 years in a supervisory or management position.
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Experience supervising kitchen and catering employees.
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Experience in food cost control, stock management, menu planning and food safety.
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Experience handling client relationships and service complaints.
Added Advantage
Experience managing catering operations in remote sites, mining operations, construction camps or similar environments.
Required Skills
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Strong knowledge of catering and food service operations.
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Good computer skills, particularly Microsoft Office.
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Staff supervision and operational coordination.
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Inventory management and cost control.
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Food hygiene and safety awareness.
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Client service and complaint resolution.
How to Apply
Interested and qualified candidates should submit their updated Curriculum Vitae (CV) and Cover Letter to AKO Group's recruitment team.
Official Recruitment Email
Suggested Email Subject:
Application for Site Operations Manager
Application Deadline: 15 October 2026
Important: Only shortlisted candidates will be contacted.
Company Website:
https://www.akogroup.co.tz
Final Application Preparation Reminder
Before applying, ensure your CV demonstrates relevant catering management experience, food safety knowledge, team leadership and operational cost-control achievements.
Scan Your CV:
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