Catering/Project Manager

SUMMARY:
Our client is seeking a catering manager for their team in Cape Town South.

POSITION INFO:
Our client is seeking a catering manager for their team in Cape Town South.

Location: Cape Town, South

Requirements:

1. 8-10 years of experience
2. Unit admin knowledge
3. Functions knowledge
4. Computer Literate - MS Office & Teams
5. Staff management experience
6. Own transport is a must
7. Inteli POS experience is beneficial
8. Immediate start prefered

• To operate and develop the Catering Establishment to ensure that, within the terms of the Catering Policy and Budget, efficient and economic use is made of its resources.
• To be directly responsible for the preparation, cooking, portioning, and presentation of meals to standards and costings.
• To ensure that the Company’s reputation for food, quality, and service is enhanced.
• To ensure that all the operations of the Catering Establishment are conducted according to the Company Policy and Procedure.
• To administer unit controls, maintain controls, maintain records, and ensure proper returns are rendered to the Regional Office.

• To plan, organise, and control the Establishment’s operations to ensure that the food quality, presentation, and service are provided to the appropriate standards. To recommend and implement cost reductions and service improvements to the required standard.
• To achieve and maintain the food cost by this budget (or any authorised variation). To produce a cost/sales analysis when required.
• To ensure that merchandising procedures and aids are applied to sustain interest in the range of food and beverages being offered and that, when appropriate, an effort is made to increase sales.
• Ensure that heavy-duty kitchen equipment, light equipment, work areas, other facilities, and general surroundings of the Establishment are maintained and operated to the standards required by the Statutory, Local Authority, and Company Health, Safety, Fire, and Hygiene regulations and policies.
• Similarly, to ensure that personnel use safe methods to work and that no unauthorised person cleans or operates specified equipment.

• All personnel assigned to work in the Catering Establishment, irrespective of whether or not they are employees of the Company.
• Purchases of materials, consumables, non-consumables, and light equipment are made within the budget.
• The security and reconciliation of cash, stock, and employees’ wages.