The successful applicant will be responsible for managing the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations. The candidate would implement the food production process, a great quality food service for clients and manage the execution of creative functions.
Duties & Responsibilities
Knowledge, Skills, and Competencies: • Knowledge of the catering environment ranging from fine dining to restaurant dining • Knowledge of South African and industry-specific laws • Customer service skills • Management skills • Communication skills • Ability to arrange exceptional functions • Ability to balance the budget and save on soft costs • Ability to draft and extract reports Key areas of responsibility: • Managing daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations • Implementation of the food production process • Provide great quality service to clients • Manage the execution of creative functions • Menu planning and costing • Monitor the kitchen to ensure the cooks are using standardized recipes and quality of food is of the highest standard • Daily bookkeeping procedures on worksmart – capturing of issues, sales, stock, banking’s etc. • Managing the Food GP’s as per the budgeted targets • Cash Handling – weekly banking to be balanced for pick up for G4S • Managing the unit’s budgets to ensure that the budgeted targets are met monthly • Implementation of minimum & maximum stock levels to controls stock days • Patient Satisfaction – Daily Ward Rounds to be conducted after each meal service • Electronic Meal ordering system to be fully functional and implemented within the unit • Managing the HSE daily to ensure all records are up to date • Managing staffing – managing staff leave, maternity leave, sick leave and replacements when staff are absent • Drawing up action plans for HSE & Patient Satisfaction scores (PXM
Desired Experience & Qualification
Desirable Education and experience: • Relevant tertiary qualification in food and beverage services or culinary arts is compulsory • Minimum 5 Years of experience of progressive/kitchen management is compulsory • Experience in highly commercial and sensitive markets is compulsory • Senior Project Management experience in a hospitality/catering industry would be an advantage
