Key Areas Of ResponsibilityManaging 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, standardization, 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 – capturing of issues, sales, stock.Managing the Food GP's as per the budgeted targets.Managing the unit's budgets to ensure that the budgeted targets are met monthly.Implementation of minimum & maximum stock levels to control stock days.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.Strict management of service levels to client SLA.This position reports to the Area Manager (unless otherwise stated).Purpose of PositionTo ensure a healthy Client relationship/liaison is maintained at all times.The incumbent is further directly responsible for the preparation, cooking, portioning, and presentation of meals to standards and costs as defined by the Area Manager.To ensure that all the company's reputation for food, quality, service, and hygiene is enhanced with the client.To ensure a harmonious working environment and good teamwork amongst the staff under his/her control.To ensure all the operations of the catering establishment are conducted according to Company policy and procedures and in terms of the contract.To administer unit control, keep records and ensure that proper returns are rendered timeously to the Head Office.To operate and develop the catering establishment to ensure that within the terms of the catering contract and budget, efficient and economic use is made of its resources.RequirementsGrade 12.Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is preferred.Previous Experience Required For This PositionFive years work in a similar environment.Experience gained in most functions of this position.Project Management experience in a hospitality/catering industry would be an advantage.Experience in costing, budgets, forecasts, and invoicing is advantageous.Proven experience in managing successful departments/team.Valid driver's license and own transport.Knowledge, Skills and Competencies:Knowledge of the School catering environment.Knowledge of South African and industry-specific laws.Customer service skills.Management skills.Communication skills.Ability to arrange exceptional functions.Ability to draft and extract reports.Profit improvement skills.Desired SkillsGrade 12.Qualification.Min 5 years exp.Desired Qualification LevelDiploma.
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