Catering Manager

The successful incumbent will be responsible to manage all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
• Minimum 3 Years of experience of progressive/kitchen management is compulsory.
• Experience working within budget guidelines to deliver results is compulsory.
• High Volume, complex foodservice operations experience is highly desirable.
• Must have hospital experience.
• Strong knowledge of HSE is advantageous.
• Special diets knowledge is compulsory.

• 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.
• Exceptional Functions Skills.
• Ability to balance the budget and save on soft costs.
• Computer literate.
• HSE knowledge

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs.Overall understanding of HACCP.
• To develop and plan menus.
• Kitchen brigade management.
• Management of the strategic and day to day operations of the operation.