Site Manager/Kierownik obiektu

Site Manager

The Site Manager leads the on-site catering service at the office of a premium client in the centre of Warsaw, Monday to Friday. The service includes daily meals, the café, micro-kitchens, and events for the client’s employees. Managing both front-of-house (FOH) and kitchen teams, the Site Manager is responsible for service quality, team performance, and client satisfaction across all service areas. The Site Manager is the main point of contact for the client on site and reports to the General Manager.

Essential Functions

Site Leadership & Team Management

• Lead and coordinate FOH and kitchen teams, ensuring smooth daily operations (micro-kitchen, buffet, events…).
• Plan staffing, prepare work schedules, and monitor attendance.
• Monitor labor costs in the HR system.
• Manage onboarding and training of all team members.
• Coach and develop the team, including the Assistant Manager, through regular feedback and clear objectives.
• Build a strong, independent team able to work in line with company and client standards.
• Ensure effective communication between FOH and kitchen teams, as well as with external units (central kitchen, logistics, etc.).

Client Relationship & Customer Experience

• Act as the main point of contact for the client on site, building a strong, long-term relationship.
• Ensure outstanding customer service and a welcoming, professional atmosphere, engaging proactively with guests.
• Monitor client and guest feedback, respond to requests, and make sure issues are resolved quickly.
• Follow client standards while actively suggesting and implementing improvements to the catering offering to enhance the employee experience.

Operations, Events & Quality

• Create and organize recurring activities and special events for the client.
• Prepare event offers and oversee the organization of events.
• Prepare presentations, summaries, and reports.
• Oversee food safety processes and ensure adherence to food freshness, hygiene protocols (HACCP), and presentation standards.
• Monitor digital food safety systems, including daily online checklists.
• Ensure compliance with branding, merchandising, and presentation guidelines provided by the company and the client.

Stock, Ordering & Cost Control

• Monitor site costs on an ongoing basis.
• Manage stock levels and timely ordering of supplies (food, beverages, disposables, equipment).
• Enter supplier invoices into the system and monitor payments.
• Monitor food and labor costs against budget and support the General Manager in identifying cost-saving opportunities.
• Ensure correct use of company systems, including ordering, delivery notes, and internal reporting (QA metrics, audits, monthly themes).

Requirements

• Proven experience as a Site Manager, Restaurant Manager, or Assistant Manager in catering, hospitality, or food service (corporate catering is a plus).
• Strong leadership skills and experience managing FOH and kitchen teams.
• Excellent customer service and client relationship skills.
• Good knowledge of food safety and hygiene standards (HACCP).
• Knowledge of the basics of budgeting and cost management.
• Knowledge of the basics of Polish labor law and personnel management.
• Practical knowledge of MS Office, including preparing reports and presentations for HQ.
• Strong organizational skills, attention to detail, and the ability to work in a fast-paced environment.
• Good command of English and Polish.
• Sanitary certificate mandatory
• Foreign workers will need to provide with a valid residency card