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
Skills and Competencies
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.