Catering Manager - Catering Services M001121 at North West University

PURPOSE OF THE POSITION

• To assist the Head of Department, manage the operations of the Catering Services Department in the Mahikeng Campus Student Centre Cafeteria and Coffee Shop.

KEY RESPONSIBILITIES:

Catering and production

Responsible to the Cafeteria Manager for the completion of all activities related to catering, production of food items on the menus which entail the following:

• The physical production of food on demand of the customers on an ongoing basis according to busier and quieter times, the quantities must be produced in such a way that they are sufficient, of high standard and available at short notice follow .
• Food needs to be cooked all the time and unpacked for sales to customers.
• Responsible for the production and preparation of all food and refreshment types.
• Application of the G&V laws regarding food preparation as well as the daily industry.

Quality control and control

• Responsible for the execution of quality control, appearance of staff, quality of food, general appearance of service and seating areas, refrigeration facilities and kitchen areas and that everything is in an orderly condition, thereby providing an efficient service.
• The maintenance of kitchen and building equipment in collaboration with the Cafeteria Manager.
• By applying the necessary key controls in the industry to ensure that no inventory loss occurs.
• By ensuring that only sufficient supplies are issued, received and ordered for the production line, thereby limiting losses.
• By accounting to the Cafeteria Manager for the daily sales and use of supplies at hand by assisting in the provision of usable information according to physical control systems.
• Taking control of the customer service levels.
• The physical control and control of supplies and equipment, through the compliance control and control system.

Administration

Performing ongoing administrative tasks that involve:

• Adhering to product standard menus and ensuring compliance on the production line.
• The administrative control system on supplies and equipment.
• Report to Cafeteria Manager regarding breakages and write-offs.
• Check purchases and orders.
• Hold monthly meetings with staff.
• Help with inventory surveys.
• Perform relay services in absence of Cafeteria Manager.
• Ensure that the completion of the above processes will contribute to the smooth functioning of operations.
• Admin tasks regarding forms such as time off, leave, illness as well as the performance management system.

Personnel management

• Responsible for the personnel management function.
• In-service training and development of subordinate personnel.
• Increase overall productivity.
• Maintaining discipline and preventing conflict.
• Recommendations regarding more effective applications, thereby ensuring that manpower is utilised optimally.
• Holding monthly meetings with staff.
• Application of subordinates' task descriptions to the floor, as well as the continuous evaluations v/d person according to the performance management system of the University.

Liaison

• Internal: With departments, students, colleagues, own head and subordinates - advisory, consultative and instructive.
• External: With outside institutions, suppliers, private persons regarding functions, dinner parties, etc.

Personal Development

• The development of the own person by attending appropriate courses, keeping abreast of new ideas, recruitment methods, equipment, etc.
• Keep abreast of extensions and developments at the University.

Minimum requirements

• A bachelor's degree / Advanced Diploma (NQF level 7) in Food and Beverage or related.
• A minimum of three (3) years’ supervisory experience in managing a medium to large size kitchen.

KEY FUNCTIONAL / TECHNICAL COMPETENCIES:

• Good communication skills.
• Problem solving.
• Computer Literacy.
• Good report writing.

KEY BEHAVIOURAL COMPETENCIES:

• Good interpersonal skills.
• Ability to work in a team.