Catering Manager - Corporate

Duties & Responsibilities

1. Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
2. Attend and give updates at weekly staff meetings.
3. Report any acts of maltreatment, neglect, and/or any other violation of the company policies immediately to the Unit Manager.
4. Make termination decisions including interviewing, hiring, evaluation, and disciplining kitchen personnel as appropriate.
5. Fill in where possible to ensure guest service standards and efficient operations.
6. Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste.
7. Supervises and coordinates activities of food preparation and kitchen personnel.
8. Maintains excellent customer relations.
9. Ensures that all health and safety regulations are achieved.
10. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
11. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
12. To ensure that all menus are calculated correctly to obtain maximum gross profit.
13. To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
14. To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.
15. To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
16. To ensure that all stocks are ordered to the correct quantities, quality, and price.
17. To regularly meet with the storekeeper to ensure that the correct stocks are kept.
18. To ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
19. To conduct regular stock checks/stock takes.
20. To ensure that expenses are within budgeted limits.
21. To ensure that all information which is required to compile meaningful budgets is available at all times.

Skills and Competencies

1. A minimum of 8 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter.
2. At least 6 months experience in a similar capacity.
3. Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.
4. Be able to reach, bend, stoop and frequently lift up to 20kg.
5. Be able to work in a standing position for long periods of time (up to 9 hours).

Qualifications

1. Relevant tertiary qualification and Associate Culinary Degree/or recognized in-service training.