Catering Manager

Description:

The Main Purpose of the job

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

Education and Experience required:

• 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.

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Excellent customer service skills.
• Excellent people management skills.
• Exceptional communication and stakeholder management skills
• Exceptional functions management skills.
• Ability to balance the budget and save on costs.
• Computer literate.

Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs
• Overall understanding of HACCP
• Events management

Requirements:

• 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.

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Excellent customer service skills.
• Excellent people management skills.
• Exceptional communication and stakeholder management skills
• Exceptional functions management skills.
• Ability to balance the budget and save on costs.
• Computer literate.

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs
• Overall understanding of HACCP
• Events management