FOOD PLATFORM LEAD

Industry Category	Sciences	Position	Food Tech / Nutritionist
Recruitment Department		Number Of Recruits	several
Work Location	Metro Manila (NCR) Makati	Nature Of Work	Full Time
Gender Requirements	Male	Marriage Requirement	No marital status restrictions
Education Level	College Diploma	Work Experience	No work experience restrictions
Age Requirement	Above 18 years old	Salary Package	55000-60000 PHP / Monthly
Updated Date	2022-09-30	Valid Until	Valid for a long time

Position Purpose          :     

·        The Lead of Food Services Platform role is responsible for activities, technologies and resources around build and operations of the food platform, communications, environments, and initiatives for the whole company.

·        Senior executive responsible for the Country Food Service Platform teams and member of Service Operations Country.

·        Lead a team of professionals focused on designing (if mandated by Regional Food Platform), deploying, adapting and implementing Food services (including retail services).

·        Actively contribute to the achievement of Service Operations vision and critical priorities, and measure progress against key value drivers.

·        Operationalize the strategic Service Operations and Regional Food Platform plan in coordination with the segments/divisions by developing and implementing Service Operations business plans and budgets.

·       Predictable quality and cost of Food services; identify and execute opportunities for additional efficiencies.

Key Result Areas:

·        Develop initiatives and effectively manage and successfully execute planning, organizing and directing the completion of initiatives / specific initiatives for the food platform for Sodexo, ensuring that these are on-time, and within budget and scope.

·        Represent Sodexo’s Service Operations in helping to organize and analyze tender and procurement for all contractors, suppliers and company resources to deliver outstanding output specific for the food services.

·        Collaborate with the Regional Service Operations and APAC Corporate Regional Team on:

o   Understanding of the transformation program implemented in the APAC Region, develop and deploy initiatives for the food services initiatives.

o   Develop and deploy Food Solutions within the country for the food program (menu, technology, promotions, value added proposition and costing).

·        Deployment in-country of Food Services Mandatory Initiatives (Group/Global/Regional).

·        Driving the implementation of margin increase to make Sodexo more competitive at Country/Regional level by optimizing food, labor and materials costs whilst maintaining the quality and attractiveness of services.

·        At the country level, delivering the transformation in the way Sodexo conducts its business (standardized service delivery, providing competitive, predictable outcomes)

·        Managing food cost inflation ; identifying and ensuring appropriate measures are in place to reduce exposure.

·        Implementing the Regional Food Platform within country.

Implement processes and food key value drivers :

·        Implement, adapt and continuously improve integrated Food process frameworks and application within country/division in the Country.

·        Implement and make progress against key performance indicators (KPIs).

Manage food and retail services:

·        Design services (as mandated by Regional Platform): become Expert Center for a specific service when designated.

·        Deploy and adapt, refresh, and continuously improve services and service elements to meet local requirements (SOPs, menus, recipes, rosters, equipment, costing models…) within defined parameters.

·        Identify best practices and innovations that can be shared and scaled in a consistent manner across the business.

·        Customize role profiles for service country requirements, training, and development plan.

·        Ensure audits take place and documented.

Provide a unified support to Segments and sites to support growth:

·        Review with the division’s portfolio strategies

·        Lead a unified Region effort to Articulate Portfolio needs and develop a New Services development effort

·        Provide technical support to bids and solution mobilizations

·        Manage central ordering and operational logistic.

Develop a 3-to-5-year financial plan:

·        Develop a first-year detailed budget

·        Build on first year budget to develop long-range financial forecasting  

Accountabilities:

·        Deliver targets of Service Operations business plan aligned with Global, Region and country/division strategy:

o   Labor, materials, and food costs savings

o   Predictable value (improvement over time on Service Line GP; gap between target and actual costs)

o   Rate of standardized services development and deployment.

o   Quality of service delivery (including BTP).

o   Number of bids won with standardized services.

o   HSE standards embedded in Food services; Incident / accident rate decrease delivered (e.g., EIF or other, absolute level and industry benchmark comparison).

o   Food Services budget managed, controlled and optimized.

·        Establish and implement an integrated Food Services operating model across the country.

·        Demonstrable results regarding simplification of tasks and reduction of administrative burden for all employees in the country.

·        Expertise in food services deployed throughout the country.

Key Competencies:

Bachelor’s degree Hotel and Restaurant Management, Food Technology, Nutrition, or their equivalent.At least 5 years relevant experience required.Advanced skills in MS Office applications.Advanced skills in Project Management.Excellent communication skills, both verbal and written.Excellent presentation skills.Time management.Adaptive and collaborative.Financial Analysis.Solution creation, development, and deployment.Knowledgeable in data management and analysis.Excellent stakeholder management skills.A successful track record of consistently achieving targets.

Key skills and attributes:

Established consultation skills.Strong business acumen skills.Well-developed analysis and problem-solving skills.Highly influential communication skills.Strong leadership capabilities.Strong written and verbal communications skills including negotiation and listening skills.Project management skills.Relationship building / Influencing skills.Ability to execute plans and work with across Segments.

Technical Competencies:

Qualified Chef or Nutritionist –or relevant qualifications and demonstrable experience managing large scale food requirements.Experience in business process reengineering/redesign.Ability to tie business value to process efforts.Change management experience.