Food Service Manager

University of Fort Hare; Somerset West; On-site; ZAR 240,000 - 420,000; Full time

Job summary

University of Fort Hare is seeking a Food Service Manager to oversee day-to-day dining operations, ensuring nutritious, appealing, and cost-effective meals while maintaining quality and safety standards.

The role requires leadership of staff, budgeting, stock control, and continuous improvement of the dining experience for residents and clients.

Qualifications

• Qualification in Food Service Management or Hospitality Management, or Professional Cookery.
• Minimum 3 years supervisory or management experience in food service, catering or hospitality.
• Knowledge of menu planning, food production, portion control, and dietary requirements.
• Experience in budgeting, gross profit management, stock control and purchasing.
• Knowledge of food safety, hygiene and occupational health and safety requirements.
• Computer literacy and ability to generate operational/financial reports.
• Experience in older-person services or retirement living is advantageous.

Responsibilities

• Oversee day-to-day food service operations.
• Manage budgeting, stock control and financial reporting.
• Ensure compliance with food safety, hygiene and safety standards.
• Lead, develop and supervise staff.
• Enhance resident and client satisfaction with dining experiences.

Job description

Somerset West - Our client is seeking to employ a Food Service Manager who will be responsible for managing the day‑to‑day food service operations of the unit.

The successful candidate will ensure meals are nutritious, appealing, cost‑effective, and prepared according to the company's quality, hygiene, and food safety standards, while overseeing employee leadership, financial and stock control, resident satisfaction, and the continuous improvement of the overall dining experience.

Key Responsibilities

• Food Service Operations
• Cost, Stock and Financial Management
• Food Safety, Hygiene and Compliance
• Employee Management and Development
• Resident and Client Satisfaction

Requirements

• Relevant qualification in Food Service Management, Hospitality Management, Professional Cookery or a related field
• At least three years’ supervisory or management experience within a food service, catering or hospitality environment
• Sound knowledge of menu planning, food production, portion control and special dietary requirements
• Experience in budgeting, gross profit management, stock control and food purchasing
• Good understanding of food safety, hygiene and occupational health and safety requirements
• Computer literacy and the ability to complete operational and financial reports
• Experience within older‑person services, healthcare or retirement living will be advantageous

Working Requirements

The successful candidate must be willing to work according to the operational needs of the unit, including meal-service periods, special functions and occasional weekends or public holidays