CATERING MANAGER

at Tsebo
Location East London, South Africa
Date Posted Sep 17, 2019
Category Hospitality Jobs
Job Type Full-time

Description

? To ensure the provision of quality food and service, to the requirements and satisfaction of the company.
? This includes all meals, functions and resale items.
? To plan and cost menus, making sure that budgetary limits and prescribed menus are adhered to.
? To ensure correct and timeous completion of all administrative work.
? To ensure that cash-up procedures are strictly adhered to.
? To ensure that all monies are banked in accordance with laid-down procedures.
? To ensure that staff records are up to date and kept in accordance with company and statutory requirements.
? Hire, train, and schedule catering staff, and be actively involved in the development of existing catering staff in service techniques, menu presentation, policies, and procedures.
? Additional responsibilities include the reporting of operating statements, reports, and operational budgets, and review of the collection of receivables.
? Menu development & costing, marketing functions as they relate to the catering department.
? To ensure that hygiene standards comply with company and statutory requirements.
? To ensure effective security in all areas under your control.
? To be aware of and respond the needs of your staff, including induction, monitoring performance, coaching and ensuring that appropriate training is affected.
? To carry out On-the-Job Training as requested by the company.
? To ensure that regular fire drills are held, evacuation procedures understood and effected.
? To ensure that HACCP and NOSA regulations are adhered to.
? To complete and submit all necessary, relevant documentation in the event of fire, theft, burglary or accident.
? To ensure that staff are correctly dressed at all times.
? To recruit, interview and manage subordinates complying with company and statutory procedures.
? To practice and be seen to be practising good industrial relations.
? To constantly be aware of the needs of the customer, continuously striving to create the right environment.
Skills and Competencies ? Must enjoy working with people.
? Must have good organisational skills.
? Be able to pay attention to detail.
? Have good interpersonal and supervisory skills.
? Be able to work irregular hours, on weekends and public holidays.
? Must have good communication skills.
? Must have good grooming and presentation skills.
? Must be comfortable working with computers
? Must able to negotiate, organise, delegate and work under pressure
? Be 21 years of age and have at least 4 years’ experience in the catering and / or restaurant industry on a
managerial / assistant level.
?
Qualifications • Relevant tertiary qualification and/or equivalent level of competence
• Minimum of 3 years management experience in a hospital environment
• Knowledge of diets - Advantageous
• My Market & full set of Menutec books - Essential
• Previous experience within a similar corporate environment
• Able to work shifts when required
• Strong in kitchen and functions
• Own transport - Essential
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