Main purpose of the job
Reporting to the Regional Manager, the incumbent will be responsible to manage assigned unit/s in accordance with sector strategy, contract specifications and statutory Regulations as well as ensure overall efficient and effective management of the unit to provide a great quality foodservice.
Education and experience required:
Relevant Chef Qualification or at least 5 years' experience in food preparation and service
NQF Level 5
Computer Literacy – Word, Excel, Outlook, World Wide Web and a thorough knowledge of WorkSmart
Work Smart trained and experienced
Cashier experience
Experience in highly commercial and sensitive markets
Proven experience in managing successful teams
Knowledge Skills and Competencies required:
Excellent knowledge of the catering environment
Excellent knowledge of Health and Safety policies and processes relevant to the catering industry
Good knowledge of cooking
Financial Acumen
Report writing
Leadership Skills
Customer service and communications skills
Knowledge of basic mathematics
Good analytical skills
Sound knowledge of operational standards and procedures of kitchen
Knowledge of kitchen, food and beverage industry and requirements and standards
Superior knowledge of food preparation, recipes, menus preparation and beverages
Passion for food and service
Experience in provision of food in a multi-cultural environment
Key areas of responsibilities:
Commercial judgment and profit focus
Operate within the company policies and procedures
Provide workable solutions in support of Compass Group SA's food, beverage and service requirements.
Interpret trading results – WorkSmart
Analyse and guide implementation of corrective/proactive action
Assist the unit manager to maximize profitability of contract
Financial Feasibility of menus
Analyse monthly unit costs and implement corrective action plans
Good staff relations to maintain a comfortable and productive working environment for all concerned
An independent thinker to manage the contract creatively and competently
Receive payment by credit cards, vouchers, or automatic debits.
Compile and maintain non-monetary reports and records.
Monitor checkout stations to ensure that they have adequate cash available and that they are staffed appropriately.
Post charges against guests' or patients' accounts.
Offer customers carry-out service at the completion of transactions
Produce a chef's table with a mystery basket including costing and recommended selling prices
Menu planning
Co-ordinate and manage Client / Customer functions
Develop unique and creative menus and recipes
Innovative ideas to meet the diner's requirements
Support and maintain the business plan
Support and assist the unit manager with the compiling of budget, managing food costs
Provide pricing for the compiling of budgets and profit forecasts
Job Type: Full-time
Application Deadline: 2024/06/10
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