The Main Purpose of the job The successful applicant will be responsible for managing the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations. The candidate will have oversight of the food production process, ensure exceptional client relations, the provision of a 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 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 Drivers License is required Knowledge, Skills and Competencies: In depth knowledge of the catering environment Knowledge of South African and industry-specific laws Exceptional customer service skills Excellent operations and people management skills Excellent communication skills Excellent problem-solving ability Ability to arrange exceptional functions Ability to balance the budget and save on soft costs Ability to draft and analyse reports Profit improvement skills an absolute must Ability to be innovative and creative Key areas of responsibility: Manage 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 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 of service levels according to the client service level agreement
