Contract Manager

About the role

To oversee the operational, financial, contractual, safety, maintenance, and food service performance of assigned site(s), ensuring delivery excellence, regulatory compliance, client satisfaction, and achievement of business objectives. The Contract Manager is responsible for managing facility maintenance, food services, people, budgets, subcontractors, suppliers, and continuous improvement initiatives in accordance with Sodexo standards and contractual obligations.

Key Result Areas:

Contract and Client Management

• Manage the contract in accordance with client requirements and contractual obligations.
• Develop and maintain strong client relationships to maximize client retention and satisfaction.
• Conduct regular client meetings, performance reviews, and follow-up actions.
• Prepare and present operational, financial, and performance reports.
• Identify opportunities for contract growth, additional services, and value-added initiatives.
• Ensure customer expectations and service level agreements are consistently achieved.

Operations Management

• Oversee the day-to-day operation of all site services including facilities management, technical maintenance, catering, and support services.
• Ensure services are delivered in accordance with Sodexo standards, policies, and procedures.
• Coordinate site teams, subcontractors, suppliers, and stakeholders to achieve operational objectives.
• Drive operational excellence, productivity improvements, and service innovation.
• Ensure facilities maintain a high standard of appearance, functionality, and compliance.
• Reduce downtime of equipment and improve maintenance response times.

Facilities and Maintenance Management

• Establish and manage Planned Preventive Maintenance (PPM) and Corrective Maintenance (CM) programs.
• Monitor maintenance performance and subcontractor effectiveness.
• Ensure all plant, equipment, and facilities are maintained in compliance with regulations and client requirements.
• Identify, plan, and implement improvement projects and asset lifecycle initiatives.
• Manage contractors and technical service providers to ensure quality and cost-effective delivery.

Food Service and Hospitality Management

• Oversee food service operations, ensuring quality, presentation, and customer satisfaction.
• Collaborate with culinary teams on menu planning and food presentation enhancement.
• Ensure service standards are maintained across all dining facilities.
• Lead marketing and merchandising initiatives to improve customer engagement and sales performance.
• Continuously improve dining experience, service delivery, and operational efficiency.

Food Safety, Health, Safety and Environment

• Ensure compliance with all Food Safety, HACCP, hygiene, Occupational Health & Safety (OHS), and regulatory requirements.
• Promote a strong safety culture across all site operations.
• Implement and enforce site-specific SOPs and safe work practices.
• Conduct risk assessments and corrective actions to minimize incidents.
• Achieve zero food safety incidents and maintain compliance with Sodexo SHE/SEQ requirements.

Financial Management

• Develop, manage, and control site operating budgets.
• Monitor monthly financial performance against budget targets.
• Ensure all revenues are maximized and costs are effectively controlled.
• Manage payroll, stock control, inventory, petty cash, and financial reporting.
• Support budget preparation, forecasting, and EBIT improvement initiatives.
• Ensure accurate and timely completion of financial and operational records.

People Management

• Lead, coach, motivate, and develop site employees.
• Manage workforce planning, recruitment, onboarding, and succession planning.
• Conduct performance appraisals and identify development opportunities.
• Coordinate training programs and ensure competency development.
• Conduct disciplinary procedures in accordance with company policies.
• Foster teamwork, engagement, and a high-performance culture.

Supplier and Contractor Management

• Manage supplier and subcontractor performance.
• Ensure procurement activities comply with company policies.
• Monitor contract compliance, service quality, and commercial performance.
• Drive continuous improvement and cost optimization initiatives through supplier partnerships.

Continuous Improvement and Innovation

• Identify opportunities to improve operational efficiency and profitability.
• Implement innovative solutions and best practices across site operations.
• Encourage employee participation in continuous improvement programs.
• Drive sustainability and resource optimization initiatives where applicable.

KEY COMPETENCIES:

Technical & Professional

• Strong knowledge of Facilities Management, Technical Maintenance, and/or Food Service Operations.
• Understanding of contract management, service level agreements, and client relationship management.
• Knowledge of HACCP, food safety systems, occupational health and safety requirements, and regulatory compliance.
• Financial and commercial management capability.
• Experience in budget preparation, forecasting, and cost control.

Leadership

• Strong people management and coaching skills.
• Ability to lead multidisciplinary teams.
• Decision-making and problem-solving capability.
• Ability to influence and engage stakeholders at all organizational levels.

Business & Communication

• Excellent verbal and written communication skills.
• Strong customer service and relationship management skills.
• Commercial awareness and business acumen.
• Presentation and reporting capability.
• Computer literacy including Microsoft Office applications.

QUALIFICATIONS:

• Bachelor's Degree in Engineering, Facilities Management, Hospitality Management, Business Administration, or related field.
• Minimum 5-8 years of management experience in Facilities Management, Food Services, Hospitality, or Integrated Facilities Management.
• Proven experience managing budgets, contracts, suppliers, and operational teams.
• Demonstrated success in client relationship management and operational excellence.
• Strong knowledge of safety, food safety, and compliance requirements