Role: Project ManagerReporting to:Regional ManagerBusiness Area: Cape TownEmployment Contract: Linked to commercial contractThe Main Purpose of the jobThe successful applicant will be responsible for managing the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations. The candidate would implement the food production process, a great quality food service for clients and manage the execution of creative functions.Education and Experience required:Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is preferredMinimum of 5 years hospital catering experience is vitalExperience in highly commercial and sensitive markets is compulsoryProject Management experience in a hospitality/catering industry would be an advantageImplementation of change programmes, unit mobilization experience is advantageousExperience of working within brand guidelines to deliver resultsExperience in costing, budgets, forecasts and invoicing is advantageousProven experience in managing successful departments/teamsDriver's License is requiredKnowledge, Skills and Competencies:Knowledge of the hospital catering environmentKnowledge of South African and industry-specific lawsCustomer service skillsManagement skillsCommunication skillsAbility to arrange exceptional functionsAbility to balance the budget and save on soft costsAbility to draft and extract reportsProfit improvement skills an absolute mustKey areas of responsibility:Managing daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulationsImplementation of the food production processProvide great quality service to clientsManage the execution of creative functionsMenu planning, standardisation, adoption and costingMonitor the kitchen to ensure the cooks are using standardized recipes and quality of food is of the highest standardDaily bookkeeping procedures on worksmart – capturing of issues, sales, stock, banking's etc.Managing the Food GP's as per the budgeted targetsManaging the unit's budgets to ensure that the budgeted targets are met monthlyImplementation of minimum & maximum stock levels to controls stock daysElectronic Meal ordering system to be fully functional and implemented within the unitManaging the HSE daily to ensure all records are up to dateManaging People (i.e. staffing – workforce planning, payroll administration, leave management, performance management)Managing Customer Experience (through surveys and using data to improve the service offering)Strict management of service levels to client SLA
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