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.
Education And Experience Required
- Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is compulsory
- Minimum 3 Years of experience in a similar role
- Experience in highly commercial and sensitive markets is compulsory
- Project Management experience in a hospitality/catering industry would be an advantage
- Implementation of change programmes, unit mobilization experience is advantageous
- Experience of working within brand guidelines to deliver results
- Experience in costing, budgets, forecasts and invoicing is advantageous
- Proven experience in managing successful departments/teams
- Drivers License is required
- 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
- 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, standardisation, 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 on worksmart capturing of issues, sales, stock, bankings etc.
- Managing the Food GPs as per the budgeted targets
- Cash Handling weekly banking to be balanced for pick up for G4S
- Managing the units budgets to ensure that the budgeted targets are met monthly
- Implementation of minimum & maximum stock levels to controls stock days
- 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 People (i.e. staffing workforce planning, payroll administration, leave management, performance management)
- Managing Customer Experience (through surveys and using data to improve the service offering)
