Project Manager, Operations Manager, Hotel Management

Overview

To provide effective leadership to catering managers and their team of catering staff. To ensure the company image is projected through excellent client relationships, quality of service, product and productivity. Develop medium and long-term strategies to grow the business in conjunction with the operations manager as well as the district manager. Comply with the divisions budgetary requirements within the financial guidelines.

Understand and maintain all financial aspects of the business – budgeting, forecasting. Understand and implement company standards, policies and procedures in line with legislation. To work and operate in a stressful environment and perform well under pressure. Ensure quality control is in accordance with the company standards. Oversee cash management (control of debtors, stock checks and cash checks etc). Effect profit growth in all areas of responsibility.

Meeting agreed deadlines with regards to submission of forecasts, profit and loss’s etc. Human resources management (including I.R., training and development) and performance management. Operational standards – Maintain and improve on operational standards as agreed. Meeting all quality / star grading standards within the areas of responsibility, as per Tsebo Grading checklist and KRAs within the Performance Management Scheme. Ensure smooth running of Biometrics system.

May be required to assist with any other duties that may be outside scope of responsibility. Strong banqueting/function background & handling of VIP guests. Understand back of house and kitchen brigade.

• To provide effective leadership to catering managers and their team of catering staff
• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity
• Develop medium and long-term strategies to grow the business in conjunction with the operations manager as well as the district manager
• Comply with the divisions budgetary requirements within the financial guidelines
• Understand and maintain all financial aspects of the business – budgeting, forecasting
• Understand and implement company standards, policies and procedures in line with legislation
• To work and operate in a stressful environment and perform well under pressure
• Ensure quality control is in accordance with the company standards
• Oversee cash management (control of debtors, stock checks and cash checks etc)
• Effect profit growth in all areas of responsibility
• Meeting agreed deadlines with regards to submission of forecasts, profit and loss’s etc
• Human resources management (including I.R., training and development) and performance management
• Operational standards – Maintain and improve on operational standards as agreed
• Meeting all quality / star grading standards within the areas of responsibility, as per Tsebo Grading checklist and KRAs within the Performance Management Scheme
• Ensure smooth running of Biometrics system
• May be required to assist with any other duties that may be outside scope of responsibility
• Strong banqueting/function background & handling of VIP guests
• Understand back of house and kitchen brigade

• Sound business acumen
• Excellent client relations
• Experience in upmarket functions and events management
• Experience in high quality mass production
• Previous experience in the food service industry essential
• Operational Standards:
  Performance management, financial analysis, computer proficiency & human resources
• Mymarket and Menutec proficiency
• Entrepreneurial skills:
  Strategic management, Outcome focus & productivity
• Interpersonal
  
  Skills:
  
  Client/customer interface, managing group process, communication skills (verbal and written) & organizational skills
• Strong presentation skills
• Flexibility with respect to working hours
• Ability to build and maintain a motivated team in a dynamic environment
• Innovative approach to streamlining systems
• Good Understanding of HACCP/Health and safety as they will form part of the BP HS&E forum
• Food Background

• Minimum of 5- 8 years’ experience in a similar environment
• Minimum matric Relevant tertiary qualifications and/or equivalent knowledge of legislation relevant to the industry
• Business Management principles, including proven financial skills