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Catering Manager 7 views

Hotel and Catering Personnel - Gauteng - We currently have a vacancy for a Catering Manager within the Retirement Sector of our business. The successful candidate will be able to manage and assume responsibility and accountability for catering services and care at the unit. You will have a high standard of leadership, able to lead and build strong teams and have current management experience in this field, managing a similar catering operation, in accordance with the policy and procedure and relevant regulations to promote high quality care and service. Work Conditions / Physical Demands: Work long, irregular hours, including public holidays and weekends. Ability to work under pressure. Personal Attributes: A high level of personal cleanliness; Able to manage time and work under pressures; Able to remain calm and in control in difficult situations; Proactive; Good Communication skills at all levels (English, Afrikaans); Excellent organizational skills; Team leader; A high degree of personal motivation with the ability to influence and motivate others; Positive attitude to change and innovation; Flexible attitude; Own transport essential. Competencies/Skills: Good knowledge of food safety & hygiene practices; Good knowledge of stock and cost control; Good knowledge of menu planning and dietetic requirements; Good knowledge of roles and responsibilities within the department/unit. Experience: Previous experience as a Unit Manager role or equivalent; Minimum 3-5yrs Catering Management experience is essential; Food Networking and business experience highly advantageous. Qualification: High school or equivalent in experience focus on intermediate literacy and numerical abilities; Food & Beverage Manager or similar qualification. Main Activities / Responsibilities: Note: This is not an all-inclusive list. Additional duties may be assigned. Discuss catering arrangements with clients; Plan the menu and communicate with the chef; Supervise the purchase, storage and issuing of food; Supervise provision of all crockery, cutlery, detergents, kitchenware, etc.; Make sure there is adequate security for food and equipment; Keep records of payments, expenses, temperature logs, calibration documentation, etc. Plan, coordinate and supervise the activities of workers in dining rooms, kitchens, bars and other areas; Manage staff hiring, training and time schedules; Make sure that the dining rooms, kitchen, storage facilities and other work areas are kept clean and conform to the sanitary regulations; Attend to complaints concerning food and service; Liaise with Operations Manager to determine areas for improvement unit objectives; Partake in company initiatives, such as the annual campaigns. Please forward a copy of your CV (Word document), when applying....




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