Project Manager (Healthcare)

Empact Group; Pretoria; On-site; ZAR 600,000 - 800,000; Full time

Job summary

A leading catering and hospitality company in Gauteng is seeking a Project Manager (Healthcare) to oversee daily operations and ensure high service standards. The ideal candidate will have a minimum of 10 years’ experience in hospital catering and a strong background in project management. Responsibilities include managing operations, ensuring food quality, and adhering to compliance standards.

Qualifications

• A minimum of 10 years of experience in hospital catering.
• Proven experience in competitive and sensitive markets.
• Project management experience within the hospitality or catering industry.

Responsibilities

• Manage daily operations of the unit.
• Oversee efficient food production processes.
• Deliver exceptional quality service to clients.
• Lead menu planning and costing.
• Ensure adherence to health and safety compliance.

Skills

Leadership

Team Management

Operational Management

Customer Service

Education

Tertiary qualification in food and beverage services, hospitality, or culinary arts

Job description

Overview

Job title: Project Manager (Healthcare)

Job Location: Gauteng, Pretoria

Deadline: October 13, 2025

Education and Experience Requirements

• A relevant tertiary qualification in food and beverage services, hospitality, or culinary arts is preferred.
• A minimum of 10 years of experience in hospital catering is essential.
• Proven experience in competitive and sensitive markets is mandatory.
• Project management experience within the hospitality or catering industry is advantageous.
• Experience with implementing change programs and unit mobilization is beneficial.
• Familiarity with working within brand guidelines to achieve outcomes.
• Experience in costing, budgeting, forecasting, and invoicing is a plus.
• Demonstrated ability in managing successful teams or departments.
• A valid driver\'s license is required.

Key areas of responsibilities

• Manage daily operations of the unit in line with sector strategy, contract terms, and statutory requirements.
• Oversee the implementation of efficient food production processes.
• Deliver exceptional quality service to clients.
• Manage and coordinate the execution of creative functions and events.
• Lead menu planning, standardization, adoption, and costing.
• Ensure kitchen staff adhere to standardized recipes and maintain high food quality.
• Oversee daily bookkeeping, including capturing sales, stock management, and banking.
• Monitor and manage gross profit to meet budget targets.
• Maintain optimal stock levels.
• Ensure the efficient use and functionality of the electronic meal ordering system.
• Oversee health, safety, and environmental compliance, ensuring records are up to date.
• Lead workforce planning, payroll administration, performance management, and leave management.
• Enhance the customer experience through feedback and data-driven improvements.
• Ensure adherence to client service level agreements to maintain high service standards.