Catering Manager - Chamdor

Duties & Responsibilities

• Support and overseeing daily catering operations
• Supervise and coordinate kitchen and service staff to ensure smooth service delivery
• Maintain high standards of food quality, hygiene, and presentation
• Ensure compliance with health, safety, and food safety regulations (HACCP)
• Assist with menu planning, stock control, and ordering of supplies
• Monitor and control costs in line with budget requirements
• Ensure excellent customer service and promptly address client queries or concerns
• Assist with staff training, scheduling, and performance management
• Maintain accurate records, including stock, waste, and financial reports
• Support continuous improvement initiatives within the unit
• To assist with the completion of all administrative returns, salary variations, etc.
• To carry out regular On-the-Job Training sessions, be constantly aware of staff who have potential for development and ensure that these people are highlighted for promotion.
• To be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
• To attend meetings and training courses as required.
• To assume control of the restaurant and use own initiative in the absence of the Manager.
• To take part in catering exhibitions, thus gaining further knowledge and experience.

Skills and Competencies

• Strong organisational and planning skills
• Ability to supervise and motivate a team
• Good communication and interpersonal skills
• Customer-focused mindset
• Basic financial and stock control understanding
• Ability to work under pressure in a fast-paced environment
• Attention to detail and commitment to quality
• Must have good grooming and presentation skills.
• Must be comfortable working with computers.
• Must able to negotiate, organise, delegate and work under pressure.

Qualifications

• Grade 12 (Matric) or equivalent
• Relevant qualification in Hospitality or Catering Management (advantageous)
• 3 years’ experience in the catering on a supervisory level
• Knowledge of food safety standards and regulations