Talent Pool: Project Manager - B&I

Tsebo Solutions Group; Gqeberha; On-site; ZAR 250 000 - 450 000; Full time

Job summary

An established industry player is seeking a dynamic leader to oversee catering operations and ensure exceptional service delivery. The role involves developing strategies for business growth, managing financial aspects, and maintaining high operational standards. Ideal candidates will possess strong client relations skills and experience in high-quality mass production. This position offers an opportunity to lead a motivated team in a fast-paced environment, making a significant impact on the company's success and client satisfaction. If you have a passion for the food service industry and a proven track record in management, this could be the perfect opportunity for you.

Qualifications

• 5+ years of experience in a similar environment required.
• 2-3 years of project management experience is essential.
• Relevant tertiary qualifications preferred.

Responsibilities

• Provide leadership to catering staff and ensure quality service.
• Develop strategies to grow the business in conjunction with management.
• Oversee cash management and ensure compliance with standards.

Skills

Sound business acumen

Excellent client relations

Experience in upmarket functions and events management

Experience in high quality mass production

Operational Standards

Mymarket and Menutec proficiency

Entrepreneurial skills

Interpersonal Skills

Strong presentation skills

Good Understanding of HACCP/Health and safety

Education

Minimum matric

Relevant tertiary qualifications

Business Management principles

Tools

Mymarket

Menutec

Job description

Duties & Responsibilities

• To provide effective leadership to catering manager and their team of catering staff
• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity
• Develop medium and long-term strategies to grow the business in conjunction with the operations manager
• Comply with the divisions budgetary requirements within the financial guidelines
• Understand and maintain all financial aspects of the business – budgeting, forecasting
• Understand and implement company standards, policies and procedures in line with legislation
• To work and operate in a stressful environment and perform well under pressure
• Ensure quality control is in accordance with the company standards
• Oversee cash management (control of debtors, stock checks and cash checks etc)
• Effect profit growth in all areas of responsibility
• Meeting agreed deadlines with regards to submission of forecasts, profit and loss’s etc
• Human resources management (including I.R., training and development) and performance management
• Operational standards – Maintain and improve on operational standards as agreed
• Meeting all quality / star grading standards within the areas of responsibility, as per Tsebo Grading checklist and KRAs within the Performance Management Scheme
• Ensure smooth running of Biometrics system
• May be required to assist with any other duties that may be outside scope of responsibility
• Strong banqueting/function background & handling of VIP guests
• Understand back of house and kitchen brigade
  
  

Skills and Competencies

• Sound business acumen
• Excellent client relations
• Experience in upmarket functions and events management
• Experience in high quality mass production
• Previous experience in the food service industry essential
• Operational Standards: Performance management, financial analysis, computer proficiency & human resources
• Mymarket and Menutec proficiency
• Entrepreneurial skills: Strategic management, Outcome focus & productivity
• Interpersonal Skills: Client/customer interface, managing group process, communication skills (verbal and written) & organizational skills
• Strong presentation skills
• Flexibility with respect to working hours
• Ability to build and maintain a motivated team in a dynamic environment
• Innovative approach to streamlining systems
• Good Understanding of HACCP/Health and safety as they will form part of the BP HS&E forum
• Food Background
  
  

Qualifications

• Minimum of 5 years’ experience in a similar environment
• 2-3 years project management experience
• Minimum matric
• Relevant tertiary qualifications and/or equivalent knowledge of legislation relevant to the industry
• Business Management principles, including proven financial skills