Duties & Responsibilities
- To provide effective leadership to catering manager and their team of catering staff
- To ensure the company image is projected through excellent client relationships, quality of service, product and productivity
- Develop medium and long-term strategies to grow the business in conjunction with the operations manager
- Comply with the divisions budgetary requirements within the financial guidelines
- Understand and maintain all financial aspects of the business budgeting, forecasting
- Understand and implement company standards, policies and procedures in line with legislation
- To work and operate in a stressful environment and perform well under pressure
- Ensure quality control is in accordance with the company standards
- Oversee cash management (control of debtors, stock checks and cash checks etc)
- Effect profit growth in all areas of responsibility
- Meeting agreed deadlines with regards to submission of forecasts, profit and losss etc
- Human resources management (including I.R, training and development) and performance management
- Operational standards Maintain and improve on operational standards as agreed
- Meeting all quality / star grading standards within the areas of responsibility, as per Tsebo Grading checklist and KRAs within the Performance Management Scheme
- Ensure smooth running of Biometrics system
- May be required to assist with any other duties that may be outside scope of responsibility
- Strong banqueting/function background & handling of VIP guests
- Understand back of house and kitchen brigade
Skills and Competencies
- Sound business acumen
- Excellent client relations
- Experience in upmarket functions and events management
- Experience in high quality mass production
- Previous experience in the food service industry essential
- Operational Standards: Performance management, financial analysis, computer proficiency & human resources
- Mymarket and Menutec proficiency
- Entrepreneurial skills: Strategic management, Outcome focus & productivity
- Interpersonal Skills: Client/customer interface, managing group process, communication skills (verbal and written) & organizational skills
- Strong presentation skills
- Flexibility with respect to working hours
- Ability to build and maintain a motivated team in a dynamic environment
- Innovative approach to streamlining systems
- Good Understanding of HACCP/Health and safety as they will form part of the BP HS&E forum
- Food Background
Qualifications- Minimum of 5 years experience in a similar environment
- 2-3 years project management experience
- Minimum matric
- Relevant tertiary qualifications and/or equivalent knowledge of legislation relevant to the industry
- Business Management principles, including proven financial skills
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