Duties & Responsibilities

• 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

Qualifications

• 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