Job Advert Summary
We are recruiting for a District Supervisor to manage all units under the control to the satisfaction of the designated clients, adherence to contractual specifications, budgets and acceptable profits.
Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5,000 people ranging from dieticians, chefs and human capital specialists to hygiene experts.
We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.
We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.
Minimum Requirements
Tertiary culinary Degree or Project Management Qualification.
8-15 years managerial experience in the hospitality industry sector advantageous.
Excellent food skills required.
Operational Standards: Performance management, financial analysis, computer proficiency & human resources.
Entrepreneurial skills: Strategic management, outcome focus & productivity.
Interpersonal skills: Client/customer interface, managing group process & communication skills.
Strong admin skills.
Ability to build and maintain a motivated team in a dynamic environment.
Own transport & a valid driver's license.
Duties and Responsibilities
Ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
Understand and maintain all financial aspects of the business – budgeting and forecasting.
Conduct weekly visits to units according to a time plan which is to be handed to the Operations Manager during the preceding week.
Prepare and present SLA and/or agreements with clients as required.
Comprehensive checking of all weekly returns compiled by unit management and provide training and guidance to ensure accurate administration.
Unit visit objectives to include increasing turnover, staff motivation, retention, and organic growth.
Restructure staffing and staffing levels to obtain optimum efficiency.
Ensure adherence to all close-off dates regarding administration systems and information received from the units.
Conduct spot stock and cash checks on at least one unit per week.
Implement the company administration manual and hold regular meetings at contracts regarding delegated matters.
Assist/attend functions as required.
Assist sales team with tenders/proposals and rebids.
Coordinate kitchen upgrades.
Engage in client entertainment and relationship building.
Coordinate client/customer surveys and consequent follow-ups.
Attend catering forum/canteen committee meetings or management meetings as required.
Conduct monthly catering managers meetings.
Attend a selection of catering unit monthly meetings.
Report and take action on any complaints, accidents, theft, loss, damage, fire, or unfit food.
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