IFMS Sustainable Food Waste Lead | Mon to Fri 38 hours | Balcatta Support Centre

Company Description

Sodexo is a people business, employing over 400,000 people worldwide and thousands in Australia. Our hospitality all-rounders play a key role in keeping our sites functioning and well-maintained for village residents' safety, comfort, and well-being. Working with Sodexo is more than a job; it’s a chance to be part of something greater because we believe our everyday actions have a big impact.

Job Description

The IFMS Sustainable Food Waste Operations Manager is passionate about reducing food waste and is responsible for implementing and delivering an end-to-end food waste prevention program across all IFMS sites.

This role focuses on systematic tracking, data-driven insights, and targeted operational interventions (planning, production, and stock management), as well as sharing best practices, driving behavioral change, implementing targeted incentives, and ensuring safe and compliant waste management services.

The role also contributes significantly to the effective management of multi-site operations for a strategic client.

Reporting to the IFMS Transformation Director with dotted line to IFMS Food Services Operations Manager, this role ensures delivery of high-quality, compliant, and cost-effective savings objectives across all assigned sites.

Responsibilities

Food Waste and Sustainability Management

• Oversee day-to-day food waste operations across multiple client sites, ensuring consistent delivery of services within agreed budgets and contractual obligations.
• Educate teams on the environmental impact of food waste, emphasizing its importance as a planetary issue and encouraging accurate measurement.
• Improved accuracy and consistency of food waste data and reporting using Leanpath in line with Sodexo procedures
• Reduced overproduction and food waste costs across sites
• Baseline assessment of current food waste data and tracking maturity by site
• Implementation of targeted operational improvements at site level, including production planning, portion control, stock management and end-of-service practices
• Alignment of upstream inputs including forecasting accuracy, menu planning assumptions and supply reliability
• Standardization of food waste tracking tools and processes
• Development and deployment of clear operational guidelines (production, service, end-of-service)
• Identification and sharing of best practices across sites
• Implementation of reporting dashboards and regular performance reviews
• Design and rollout of recognition and incentive mechanisms, including (subject to governance approval) an option to move chefs’ rosters to 8:6 if sites over-perform and deliver higher-than-anticipated savings to support adhesion to the program
• Joint review and governance with Rio Tinto
• Direct contribute to IFM V2 cost savings for Rio Tinto
• Conduct regular site visits, inspections, and audits to maintain service excellence and operational consistency.

Consistency and Continuous Improvement

• Identify and implement food waste cost-saving initiatives and operational efficiencies without compromising service quality.
• Ensure commercial delivery aligns with contractual terms and client expectations.
• Collaborate with national sustainability and IFM Catering Operational Excellence team to promote consistency, share lessons learned, and support alignment of tools and systems.
• Support pilot projects or site-based trials of new sustainability practices or innovations.
• Gather feedback and monitor progress to support continuous improvement and shared learning.

Safety

• Champion a strong safety culture, ensuring all operational activities comply with HSE, food safety, and environmental standards.
• Develop and implement risk control strategies to minimise workplace hazards and promote employee wellbeing.
• Ensure timely reporting and investigation of incidents, near misses, and hazards, and participate in corrective action planning.
• Conduct regular safety walks, toolbox talks, and site safety meetings, championing Sodexo Safety Culture and Values.

People & Stakeholder Management

• Lead, develop, and motivate site-based teams to deliver high performance and excellent service outcomes.
• Foster a collaborative, client-focused culture, promoting open communication and teamwork.
• Drive employee engagement and retention through recognition, feedback, and development opportunities.
• Ensure all people management activities comply with Sodexo HR policies and relevant legislation.

Qualifications

• Tertiary qualifications or equivalent industry experience in Hospitality Services, Facilities Management or related discipline are desirable
• Demonstrated experience in operational leadership within a multi-site environment.
• Proven track record in managing remote or geographically dispersed teams.
• Strong financial acumen and experience managing budgets and P&L.
• Experience in hospitality, facilities management, or related service industries.
• Experience in driving operational improvements and leading change initiatives.
• Strong people leadership and team development skills.
• High standards of numeracy and written communication.
• Excellent communication, influencing, and relationship-building abilities.
• Ability to manage competing priorities and deliver results in a dynamic environment.
• Commitment to continuous professional development and industry best practice.

Additional Information

• Competitive pay and job security in an essential services industry
• Access to 100+ retail discounts and multiple salary packaging options
• Great teamwork and a solid group of people around you!
• Opportunities for training and career progression within Sodexo

Apply Now

Ready to start your next adventure? Submit your resume outlining your experience and availability. If shortlisted, one of our recruiters will contact you for a phone interview to answer your questions and share more about the role.