Catering Manager

Main Purpose of the job The Successful applicant will be responsible for all food service-related activities, which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.
Desirable Education and experience: Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.Minimum 3 years of experience in progressive kitchen management is compulsory.Experience working within budget guidelines to deliver results is compulsory.High volume, complex food service 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.Customer service skills.Management skills.Communication skills.Exceptional functions skills.Ability to balance the budget and save on soft 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.
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