Catering Manager Job Ugie Eastern Cape South Africa,Hospitality / Hotel / Catering

Location: Ugie

To ensure the provision of quality food and service, to the requirements and satisfaction of the company.
This includes all meals, functions and resale items.
To plan and cost menus, making sure that budgetary limits and prescribed menus are adhered to.
To ensure correct and timeous completion of all administrative work.
To ensure that cash-up procedures are strictly adhered to.
To ensure that all monies are banked in accordance with laid-down procedures.
To ensure that staff records are up to date and kept in accordance with company and statutory requirements.
Hire, train, and schedule catering staff, and be actively involved in the development of existing catering staff in service techniques, menu presentation, policies, and procedures.
Additional responsibilities include the reporting of operating statements, reports, and operational budgets, and review of the collection of receivables.
Menu development & costing, marketing functions as they relate to the catering department.
To ensure that hygiene standards comply with company and statutory requirements.
To ensure effective security in all areas under your control.
To be aware of and respond the needs of your staff, including induction, monitoring performance, coaching and ensuring that appropriate training is affected.
To carry out On-the-Job Training as requested by the company.
To ensure that regular fire drills are held, evacuation procedures understood and effected.
To ensure that HACCP and NOSA regulations are adhered to.
To complete and submit all necessary, relevant documentation in the event of fire, theft, burglary or accident.
To ensure that staff are correctly dressed at all times.
To recruit, interview and manage subordinates complying with company and statutory procedures.
To practice and be seen to be practising good industrial relations.
To constantly be aware of the needs of the customer, continuously striving to create the right environment.

Duties & Responsibilities

To ensure the provision of quality food and service, to the requirements and satisfaction of the company.
This includes all meals, functions and resale items.
To plan and cost menus, making sure that budgetary limits and prescribed menus are adhered to.
To ensure correct and timeous completion of all administrative work.
To ensure that cash-up procedures are strictly adhered to.
To ensure that all monies are banked in accordance with laid-down procedures.
To ensure that staff records are up to date and kept in accordance with company and statutory requirements.
Hire, train, and schedule catering staff, and be actively involved in the development of existing catering staff in service techniques, menu presentation, policies, and procedures.
Additional responsibilities include the reporting of operating statements, reports, and operational budgets, and review of the collection of receivables.
Menu development & costing, marketing functions as they relate to the catering department.
To ensure that hygiene standards comply with company and statutory requirements.
To ensure effective security in all areas under your control.
To be aware of and respond the needs of your staff, including induction, monitoring performance, coaching and ensuring that appropriate training is affected.
To carry out On-the-Job Training as requested by the company.
To ensure that regular fire drills are held, evacuation procedures understood and effected.
To ensure that HACCP and NOSA regulations are adhered to.
To complete and submit all necessary, relevant documentation in the event of fire, theft, burglary or accident.
To ensure that staff are correctly dressed at all times.
To recruit, interview and manage subordinates complying with company and statutory procedures.
To practice and be seen to be practising good industrial relations.
To constantly be aware of the needs of the customer, continuously striving to create the right environment.

Skills and Competencies

Must enjoy working with people.
Must have good organisational skills.
Be able to pay attention to detail.
Have good interpersonal and supervisory skills.
Be able to work irregular hours, on weekends and public holidays.
Must have good communication skills.
Must have good grooming and presentation skills.
Must be comfortable working with computers
Must able to negotiate, organise, delegate and work under pressure.

Qualifications

4 years’ experience in the catering and / or restaurant industry on a managerial / assistant level.
Cullanary / hospitality qualification