Catering Manager - Hermanus (Healthcare)

Empact Group; Cape Town; On-site; ZAR 300 000 - 400 000; Full time

Job summary

A healthcare catering company in Cape Town is seeking a Catering Manager to oversee food service operations. The ideal candidate should possess a relevant qualification in food and beverage services and have a minimum of 3 years of kitchen management experience, particularly in a hospital environment. The role involves managing daily kitchen operations, budgeting, and menu planning.

Qualifications

• 3 years experience in kitchen management is compulsory.
• Experience in budgeting to deliver results.
• Must have hospital experience.

Responsibilities

• Manage daily operations of the assigned unit.
• Implement the production process.
• Manage food and labour costs.
• Develop and plan menus.

Skills

Customer Service Skills

Management Skills

Communication Skills

Exceptional Functions Skills

Computer literate

Education

Relevant tertiary qualification in food and beverage services or culinary arts

Minimum 3 Years of kitchen management experience

Job description

Job title: Catering Manager - Hermanus (Healthcare)

Job Location: Western Cape, Cape Town

Deadline: November 24, 2025

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The Main Purpose of the job

• The successful incumbent will be responsible to manage all food service-related activities which include managing 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.
• Must have hospital experience.
• Strong knowledge of HSE is advantageous.
• Special diets knowledge is compulsory.

Knowledge, Skills and Competencies

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Customer Service Skills.
• Management Skills.
• Communication Skills.
• Exceptional Functions Skills.
• Ability to balance the budget and save on soft costs.
• Computer literate.
• HSE knowledge

Key areas of responsibility

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food / labour costs.
• Overall understanding of HACCP.
• To develop and plan menus.
• Kitchen brigade management.
• Management of the strategic and day to day operations of the operation.
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