Food Service Manager: Catering Services

CORE PURPOSE OF JOB

Manage the profitability and productivity of the catering outlet by the efficient and effective management of staff in providing quality food and maintaining customer satisfaction and hygiene standards in accordance with applicable

legislation relating to health and safety

KEY PERFORMANCE AREAS

• Efficient and quality production and delivery of food
• Manage the Efficient and effective set up of the in-house dining areas.
• Manage the Efficient and Effective running of the kitchen.
• Staff Management
• Documentation Control and Management / Reporting
• Maximise Financial Output and Minimise Financial Risk and Loss
• Stock Management
• Compliance to food, health, and safety requirements
• Customer Service Excellence

CORE COMPETENCIES

The incumbent of this position must have:

• Computer Literacy (MS Office)
• Thoroughness
• Results-orientation
• Teamwork and Collaboration
• Managing Human Resources
• Financial Acumen
• Customer service orientation
• Planning and organising
• Communication
• Diversity
• Flexibility
• Adaptability
• Accountability
• Conflict Management
• Knowledge and understanding of food, health, and safety requirements. Knowledge of food, food hygiene and food preparation
• Problem-solving
• Sense of urgency

MINIMUM REQUIREMENTS

• Grade 12 plus relevant qualification in food/hospitality industry (M+2)
• Driver’s licence
• 2-5 years’ experience within the food services environment plus 2-3 years’ experience in a management role
• 1 -2 years in a customer services role