Project Coordinator jobs in South Africa

We are recruiting for a Project Manager. The Project Manager will be responsible for guiding the kitchen staff to perform efficiently, whilst establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff. Ensure high quality of food preparation, presentation and service is up to the company standards by meeting all quality/star grading standards in all areas of responsibility.

• Tertiary culinary qualification or Project Management Qualification.
• Previous 8 years managerial experience advantageous
• Excellent food skills required and resale experience.
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus &Productivity
• Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
• Strong admin skills
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver's license

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen
• Attend and give updates at weekly staff meetings
• Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients
• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
• Understand and maintain all financial aspects of the business – budgeting, forecasting.
• Understand and implement company standards, policies and procedures in line with legislation.
• Ensure Quality Control is in accordance with the Company standards.
• Oversee Cash Management (control of debtors, stock checks and cash checks etc.)
• Oversee staff and payroll.
• Prevent food waste, making sure that all health and safety regulations are achieved
• To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the unit’s profitability
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
• To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
• Control hygiene and supervision of kitchen cleaning
• Maintain chefs’ office i.e. filing, typing of memos, issues, placing orders, food costing
• Production planning