Catering Unit Manager (Senior)

Grahamstown, South Africa Posted on 08/30/2024

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, standardization, adoption 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 - capturing of issues, sales, stock

Managing the Food GP's as per the budgeted targets

Managing the unit's budgets to ensure that the budgeted targets are met monthly

Implementation of minimum & maximum stock levels to control stock days

Managing the HSE daily to ensure all records are up to date

Managing People (i.e. staffing - workforce planning, payroll administration, leave management, performance management)

Managing Customer Experience

Strict management of service levels to client SLA

This position reports to the Area Manager (unless otherwise stated)

To ensure a healthy Client relationship/liaison is maintained at all times.

The incumbent is further directly responsible for the preparation, cooking, portioning and presentation of meals to standards and costs as defined by the Area Manager.

To ensure that all the company's reputation for food, quality, service and hygiene is enhanced with the client.

To ensure a harmonious working environment and good team work amongst the staff under his/her control.

To ensure all the operations of the catering establishment are conducted according to Company policy and procedures and in terms of the contract.

To administer unit control, keep records and ensure that proper returns are rendered timeously to the Head Office.

To operate and develop the catering establishment to ensure that within the terms of the catering contract and budget, efficient and economic use is made of its resources.

• Grade 12
• Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is preferred

• Five year's work in a similar environment.
• Experience gained in most functions of this position.
• Project Management experience in a hospitality/catering industry would be an advantage
• Experience in costing, budgets, forecasts and invoicing is advantageous
• Proven experience in managing successful departments/teams
• Valid driver's license and own transport

• Knowledge of the School catering environment
• Knowledge of South African and industry specific laws
• Ability to arrange exceptional functions