The 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 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 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:In depth knowledge of the catering environmentKnowledge of South African and industry-specific lawsExceptional customer service skillsExcellent operations and people management skillsExcellent communication skillsExcellent problem-solving abilityAbility to arrange exceptional functionsAbility to balance the budget and save on soft costsAbility to draft and analyse reportsProfit improvement skills an absolute mustAbility to be innovative and creativeKey areas of responsibility:Manage daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulationsImplement an effective and efficient food production processProvide great quality service to clientsManage the execution of creative functionsExecute menu planning, standardisation, adoption and costingMonitor the kitchen to ensure the cooks are using standardized recipes and quality of food is of the highest standardOversee daily bookkeeping procedures including capturing of issues, sales, stock, banking, etc.Effectively manage and monitor gross profit as per the budgeted targetsEnsure minimum & maximum stock levels are maintainedEnsure the electronic meal ordering system is fully functional and utilised optimallyEffectively manage HSE daily to ensure all records are up to dateEffectively 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
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