Senior Catering Manager - Worcester

Measured Ability; Wes-Kaap; On-site; ZAR 300 000 - 400 000; Full time

Job summary

An established industry player is seeking a Catering Manager to oversee operations in a dynamic catering environment. This role involves ensuring high standards of food quality, presentation, and service while managing budgets effectively. The ideal candidate will have substantial experience in catering, particularly in hospital food services, and possess a strong understanding of dietary needs. You will be responsible for maintaining compliance with health and safety regulations, managing personnel, and optimizing operational efficiency. Join a team where your expertise will enhance the reputation for quality and service in a thriving catering establishment.

Qualifications

• 5 years of experience in a catering role, particularly in hospital food service.
• Demonstrated knowledge of various diets and food preparation standards.

Responsibilities

• Plan and control operations to ensure food quality and service standards.
• Maintain food costs in accordance with budget and implement service improvements.
• Ensure compliance with health, safety, and hygiene regulations.

Skills

Catering Management

Food Preparation

Budget Management

Health and Safety Regulations

Knowledge of Diets

Fluency in Afrikaans

Job description

• To operate and develop the Catering Establishment to ensure that, within the terms of the Catering Policy and Budget, efficient and economic use is made of its resources.
• To be directly responsible for the preparation, cooking, portioning, and presentation of meals to standards and costings defined by the Area Manager.
• To ensure that the Company’s reputation for food, quality, and service is enhanced.
• To ensure that all the operations of the Catering Establishment are conducted according to Company Policy and Procedure.
• To administer unit controls, keep records, and ensure the proper returns are rendered to the Regional Office.

Duties & Responsibilities:

• To plan, organize, and control the Establishment’s operations to ensure that the food quality, presentation, and service are provided to the appropriate standards. To recommend and implement cost reductions and service improvements to the required standard.
• To achieve and maintain the food cost in accordance with this budget (or any authorised variation). To produce cost/sales analysis when required.
• To ensure that merchandising procedures and aids are applied to sustain interest in the range of food and beverages being offered and that, when appropriate, an effort is made to increase sales.
• Ensure that heavy-duty kitchen equipment, light equipment, work areas, other facilities, and general surroundings of the Establishment are maintained and operated to the standards required by the Statutory, Local Authority, and Company Health, Safety, Fire, and Hygiene regulations and policies.
• Similarly, to ensure that the personnel uses safe methods to work and that no unauthorised person cleans/operates certain specified equipment.

Responsible for:

• All personnel assigned to work in the Catering Establishment, irrespective of whether or not they are employees of the Company, in accordance with Company Personnel and Training Policies.
• The purchases of materials, consumable, non-consumable, and light equipment within the limits of the budget and in accordance with Company Purchasing Policy and Procedures.
• The security and reconciliation of cash, stock, and employees’ wages in accordance with Company Finance and Administration Policies.

Requirements:

• 5 years of experience in a catering role - hospital food service exposure essential.
• Demonstrated knowledge of various diets.
• Own transport.
• Must be fluent in Afrikaans.

Salary: