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Front of House Manager Talent Pool - Cape Town (Healthcare)

Empact Group

Wes-Kaap

On-site

ZAR 250,000 - 350,000

Full time

19 days ago

Job summary

A catering company in South Africa is seeking a skilled individual to oversee kitchen production and FOH operations. The role requires a Matric qualification, relevant tertiary education in food services or culinary arts, and at least 2 years of management experience. The ideal candidate will ensure menu consistency and manage inventory needs, contributing to a high-quality dining experience.

Qualifications

  • Minimum 2 Years’ experience of management is compulsory.
  • Hospital experience advantageous.
  • Experience with stock control, ordering and receiving.

Responsibilities

  • Oversee smooth operation of kitchen production and FOH operations.
  • Maintain consistency for all menu items.
  • Assist with monitoring inventory and communicating needs to the catering manager.

Skills

Management Skills
Communication Skills
Knowledge of South African and industry specific laws
Knowledge of the catering environment
Computer literate

Education

Matric
Relevant tertiary qualification in food and beverage services or culinary arts

Job description

Purpose of the role:

The successful applicant will be responsible for overseeing smooth operation of kitchen production, FOH operations, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager.

Education and Experience required:

  • Matric is essential
  • Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
  • Minimum 2 Years’ experience of management is compulsory
  • Hospital experience advantageous.
  • Experience with stock control, ordering and receiving

Knowledge, Skills and Competencies:

  • Knowledge of the catering environment ranging from fine dining to restaurant dining
  • Knowledge of South African and industry specific laws
  • Management Skills
  • Communication Skills
  • Computer literate

Key areas of responsibility:

  • Oversee smooth operation of kitchen production and FOH operations
  • Maintain consistency for all menu items
  • Assist with monitoring inventory and communicating needs to the catering manager
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