Project Manager

Empact Group; Wes-Kaap; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading food services provider in South Africa is seeking a qualified individual to manage operations within the catering unit. The role includes overseeing food production processes, ensuring compliance with health regulations, and enhancing customer service. Ideal candidates should have at least 10 years of experience in hospital catering and a relevant qualification in hospitality. Strong leadership and operational management skills are essential for this position.

Qualifications

• Minimum of 10 years' experience in hospital catering.
• Proven experience in competitive market operations.
• Project management experience in hospitality or catering.

Responsibilities

• Manage daily unit operations and adherence to regulations.
• Oversee food production processes to ensure quality.
• Lead menu planning and costing processes.
• Ensure compliance with health and safety regulations.
• Enhance customer experience based on feedback.

Skills

Customer service

Operational management

Financial management

Leadership

Project management

Education

Tertiary qualification in Food and Beverage Services, Hospitality, or Culinary Arts

Job description

Purpose of the Role

The successful candidate will be responsible for managing the assigned unit in alignment with the sector’s strategic objectives, contractual obligations, and regulatory requirements. This role involves overseeing food production processes, ensuring the delivery of high-quality food services to clients, and managing the execution of creative events and functions.

Education and Experience Requirements

• Relevant tertiary qualification in Food and Beverage Services, Hospitality, or Culinary Arts (preferred).
• Minimum of 10 years’ experience in hospital catering (essential).
• Proven experience operating in competitive and sensitive markets (mandatory).
• Project management experience within the hospitality or catering industry (advantageous).
• Demonstrated experience in implementing change programs and unit mobilization (beneficial).
• Familiarity with brand guideline compliance and delivering outcomes within established frameworks.
• Experience in costing, budgeting, forecasting, and invoicing (advantageous).
• Demonstrated ability in leading and managing successful teams or departments.
• A valid driver’s license is required.

Key Areas of Responsibility

Operational Management

• Manage daily unit operations in accordance with sector strategy, contractual obligations, and statutory requirements.
• Oversee the implementation of efficient and compliant food production processes.
• Deliver exceptional, high-quality food services to clients.
• Coordinate and manage the execution of creative events and functions.

Menu and Food Production Oversight

• Lead menu planning, standardization, adoption, and costing processes.
• Ensure kitchen teams adhere to standardized recipes and maintain consistent food quality.
• Drive innovation while maintaining operational efficiency and profitability.

Financial and Administrative Control

• Oversee daily bookkeeping, including sales capture, stock management, and banking.
• Monitor and manage gross profit margins to meet budgetary targets.
• Maintain optimal stock levels and ensure effective stock control practices.
• Ensure proper use and functionality of the electronic meal ordering system.

Compliance and Governance

• Oversee health, safety, and environmental compliance, maintaining accurate and up-to-date records.
• Always ensure adherence to food safety and hygiene regulations.

People Management

• Lead workforce planning, payroll administration, performance management, and leave management.
• Foster a culture of accountability, teamwork, and continuous improvement within the unit.

Client and Service Excellence

• Enhance the customer experience through continuous improvement initiatives informed by feedback and data analysis.
• Ensure full adherence to client service level agreements (SLAs) to maintain exceptional service standards.

Knowledge, Skills, and Competencies

• Strong understanding of the hospital catering environment.
• Comprehensive knowledge of South African laws and industry regulations.
• Proven customer service and operational management skills.
• Excellent communication, leadership, and organizational abilities.
• Ability to plan and execute high-quality events.
• Strong financial management, budgeting, and cost-control expertise.
• Skilled in report writing, data analysis, and performance tracking.
• Demonstrated ability to optimize profit and drive operational efficiency.