Catering Manager

Key Responsibilities

• Manage the day-to-day operations of a high-volume industrial catering facility.
• Ensure the preparation and delivery of high-quality meals in accordance with company standards.
• Oversee food production, stock control, ordering, and inventory management.
• Manage resale operations, including stock levels, merchandising, pricing, and profitability.
• Coordinate and manage catering functions and special events as required.
• Ensure strict compliance with all Health & Safety, Food Safety, and HACCP regulations.
• Maintain hygiene standards in kitchens, dining areas, and food preparation facilities.
• Supervise, train, and motivate catering staff to achieve operational excellence.
• Prepare staff rosters and manage labour costs effectively.
• Monitor budgets, control food costs, minimise wastage, and improve profitability.
• Build and maintain positive relationships with clients and customers.
• Resolve customer complaints promptly and professionally.
• Produce operational and financial reports as required.
• Ensure all company policies and procedures are adhered to.

Minimum Requirements

• Grade 12 (Matric).
• Relevant qualification in Catering Management, Hospitality Management, or Food Services (advantageous).
• Minimum 5 years' experience as a Catering Manager within an Industrial Catering environment.
• Proven experience managing high-volume catering operations.
• Strong resale (tuck shop/canteen) management experience.
• Experience managing catering functions and events.
• Sound knowledge of Health & Safety, HACCP, and food hygiene legislation.
• Strong financial acumen with experience in budgeting and cost control.
• Computer literate (Microsoft Office, Outlook, Excel, and catering/stock management systems).
• Valid driver's licence and own reliable transport preferred.

Skills & Competencies

• Strong leadership and people management skills.
• Excellent organisational and planning abilities.
• Strong communication and interpersonal skills.
• Ability to work under pressure and meet deadlines.
• High attention to detail.
• Problem-solving and decision-making skills.
• Customer-focused with excellent service delivery.
• Financial and commercial awareness.
• Ability to multitask in a fast-paced environment.

Key Performance Areas (KPAs)

• Efficient management of catering operations.
• Food quality and customer satisfaction.
• Cost control and profitability.
• Resale performance and stock management.
• Health & Safety compliance.
• Staff performance and development.
• Client relationship management.
• Operational efficiency and service excellence.

Remuneration

Start Date