Job Advert Summary

We are recruiting for a Catering Manager for our corporate client. The Catering Manager will be responsible for guiding the kitchen staff perform to efficiently, whilst establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff in Canteen environment. Ensure high quality of food preparation, presentation and service is up to Feedem standards by meeting all quality/star grading standards in all areas of responsibility.
Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5 000 people ranging from dieticians, chefs and human capital specialists to hygiene experts.
We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.
We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.

Minimum Requirements

• Must have Tertiary culinary qualification or Chef diploma
• Must have Previous 5 years managerial experience in a Corporate Envirnment
• Excellent food skills required and resale experience.
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
• Strong admin skills
• Able to work manage multiple venues and functions at once
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver's license required

Duties and Responsibilities

• Leadership and Team Management
• Ensure staff performance meets operational efficiency goals.
• Monitor daily tasks and key perfomance indicators (KPIs)
• Delegate tasks to optimize staff workflow and minimize overtime.
• Request approval from Project Manager for overtime or staffing changes.
• Financial and cash management
• Ensure all cash is reconciled daily and reported weekly.
• Monitor budget variences and inform District Manager of any discrepancies
• Operations and administration
• Monitor stock variances and request approval for additional procurement D
• Ensure reports are completed on time and submitted to the Regional Office.
• Customer Service Excellence.
• Monitor customer complaints and log resolutions.
• Delegate customer feedback tasks to front of house staff.