This advertiser has chosen not to accept applicants from your region.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, provide a great quality food service for clients, and manage the execution of creative functions.Education and Experience RequiredRelevant tertiary qualification in food and beverage services or hospitality or culinary arts is preferred.Minimum of 5 years hospital catering experience is vital.Experience in highly commercial and sensitive markets is compulsory.Project Management experience in a hospitality/catering industry would be an advantage.Implementation of change programmes, unit mobilization experience is advantageous.Experience of working within brand guidelines to deliver results.Experience in costing, budgets, forecasts, and invoicing is advantageous.Proven experience in managing successful departments/teams.Driver's License is required.Knowledge, Skills and CompetenciesKnowledge of the hospital catering environment.Knowledge of South African and industry-specific laws.Exceptional customer service skills.Excellent operations and people management skills.Excellent communication skills.Ability to arrange exceptional functions.Ability to balance the budget and save on soft costs.Ability to draft and analyse reports.Profit improvement skills are an absolute must.Key Areas of ResponsibilityManage daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations.Implement an effective and efficient food production process.Provide great quality service to clients.Manage the execution of creative functions.Execute menu planning, standardisation, adoption, and costing.Monitor the kitchen to ensure the cooks are using standardized recipes and the quality of food is of the highest standard.Oversee daily bookkeeping procedures including capturing of issues, sales, stock, banking, etc.Effectively manage and monitor gross profit as per the budgeted targets.Ensure minimum & maximum stock levels are maintained.Ensure the electronic meal ordering system is fully functional and utilised optimally.Effectively manage HSE daily to ensure all records are up to date.Effectively manage people (i.e. staffing, workforce planning, payroll administration, leave management, performance management).Effectively manage the Customer Experience (through surveys and using data to improve the service offering).Ensure strict adherence to service levels according to the client service level agreement.
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