Catering Manager (Healthcare)

Empact Group; Wes-Kaap; On-site; ZAR 250,000 - 350,000; Full time

Job summary

A food service management company in South Africa, Wes-Kaap, is seeking a candidate for kitchen management duties. Responsibilities include daily operations management, budget handling, and knowledge of HACCP. Candidates must have a relevant qualification and a minimum of 3 years management experience. Excellent customer service and communication skills are required.

Qualifications

• Minimum 3 years of experience in progressive kitchen management.
• Experience in managing food/labour costs.

Responsibilities

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs.
• Overall understanding of HACCP.
• Events management.

Skills

Customer service skills

People management skills

Communication skills

Functions management skills

Budget management skills

Computer literacy

Education

Relevant tertiary qualification in food and beverage services or culinary arts

Job description

The Main Purpose of the job

The successful applicant will be responsible for all food service - related activities which include managing of daily operations of the kitchen area, implementation of the production process, managing food/labour costs and an overall understanding of HACCP.

Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
• Minimum 3 Years of experience of progressive/kitchen management is compulsory.
• Experience working within budget guidelines to deliver results is compulsory.
• High Volume, complex foodservice operations experience is highly desirable.

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Excellent customer service skills.
• Excellent people management skills.
• Exceptional communication and stakeholder management skills
• Exceptional functions management skills.
• Ability to balance the budget and save on costs.
• Computer literate.

Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs
• Overall understanding of HACCP
• Events management