About

Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We\xe2\x80\x99re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.

Role overview

To ensure excellent kitchen, dispatch and logistics operations in quality, speed and accuracy and meet and exceed customer demand.

Relationships and working expectations

• Reports directly to the Operations Manager.
• Provides supervision and direction to Personnel deployed in the kitchen, Dispatch and logistics team.
• Interacts, cooperates with the R&D Kitchen and other sections of Operations as appropriate.

Main Responsibilities

Operational

• To monitor and control all aspects of Food preparation, Dispatch and logistics to ensure consistency and high level of quality at all time.
• Assigns tasks and keeps everyone accountable; oversees the application of all processes as per SOPs.
• Maintains effective working relationships between managers and team members.
• To monitor and control equipment and machines functioning, to ensure a smooth operation.
• To implement a flexible employee base, with the right mix of employees.
• To allocate employees over the Division based on established business levels for that day.
• To assign responsibilities to subordinates and to check their performance periodically.
• To handle and investigate customer complaints or problems in coordination with customer service and QA Manager.
• To be responsible for the food hygiene and safety of the kitchen as a whole.
• Ensures that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
• To be fully aware and conversant of HACCP policies and procedures and is responsible to integrate them in the day-to-day operation.

Financial

• To supervise the function of all employees, facilities and costs, hence contributes to maximizing the overall profit.
• To monitor all costs and recommend measures to control them.
• To ensure that the Operational Budget is strictly adhered to.
• To review monthly forecasts and schedule resources accordingly.
• To ensure all month-end inventories are completed accurately.

Product

• To frequently verify and make sure that the portioned meals are following guidelines and standards laid down by the company.
• To frequently taste Food and to be demanding and critical when it comes to Food quality, thus maintaining the high-quality standard of the product.

Special Duties

• To act as the HACCP Team Leader.
• To implement and closely monitor HACCP policies and procedures in the kitchen in coordination with the Q/A Hygiene Officer.
• Along with the Q/A Hygiene Officer, to represent the hotels in all HACCP-related outside training.

Administration

• To ensure that all Departmental Operations Manuals are prepared and updated annually.
• To ensure that all Kitchen forms and reports are forwarded in time to the concerned departments.
• To attend weekly meetings.
• To ensure that all meetings are well planned, efficient and result-oriented.
• To conduct daily operations briefings with team leaders.
• To ensure that deadlines on all projects are met.

General

• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel\xe2\x80\x99s policy on Fire, Hygiene, Health and Safety.
• To report for duty punctually wearing the correct uniform and name tag at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• To maintain a good rapport and working relationship with all employees and all other departments.
• To undertake any reasonable tasks and secondary duties as assigned by the Operations Manager.
• To respond to any changes in the Operational function as dictated by the company.
• To project at all times a positive and motivated attitude and exercise self-control.
• To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.

Employee Handling

• To assist in the building of an efficient team of employees through Multi Skilling, Multi-Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
• To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.
• To ensure that all employees are fully aware of the rules and regulations pertaining to food handlers.
• To participate in yearly performance appraisals and give employees regular feedback on their job performance.
• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
• To project at all times a positive and motivated attitude and exercise self-control.

Occasional duties and temporary missions:

• To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
• To carry out any other reasonable duties and responsibilities as assigned.
• It is a company policy that the Assistant Operations Manager may be sent for a temporary assignment abroad to a sister establishment.

Ideal Candidate

• Bachelor\xe2\x80\x99s degree in food science, food technology, or manufacturing engineering, or in a similar discipline.
• Credentials in health and safety training.
• The ability to communicate well in English.
• 5+ years of relevant experience in operations and culinary management.
• Proven experience as manager in an established F&B company.
• Exceptional proven ability of team management.
• Ability in dividing responsibilities and monitoring progress.
• Outstanding communication and leadership skills.
• Up-to-date with culinary trends and optimized kitchen processes.
• Proficiency of useful computer programs (MS Office)

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