Catering Manager (1)

Purpose of the Role

• To manage continuous catering production improvement initiatives
• To step change the Catering processes and performance on the site to ensure sustained,  high quality and cost-effective performance and delivery against the relevant contract.
• To research and drive the implementation of new practices and technologies that will reduce catering costs and improve performance.
• Ensure that catering staff productivity is maximized through the continuous monitoring and trending of process and equipment improvements and effective shift management.

Required Knowledge

• Health and safety standards
• Catering management and hospitality management practices and policies
• Stock control principles

Required Skills

• Verbal and written communication
• Computer literacy
• Report writing
• Logical thinking
• Problem solving
• Administrative and organization
• Collaboration and teambuilding
• Risk and cost management

Qualification & Experience

• Degree in hospitality/catering
• Driver’s license
• A minimum of 5 years’ experience in a related environment
• Grade 12 Certificate or equivalent.
• National Registration Card (NRC) and COVID -19 Certificate