Food Service Manager - (1448) at University of Venda

Job Requirements

• Bachelor’s degree or equivalent in Hospitality Management/Food Service Management/Dietetics/Nutrition.
• At least 4 years of managing food and beverage operations.
• Food service management professional (FMP) accreditation will be an added advantage, but not compulsory.
• A driver’s license is a requirement.

Skills and competencies

• Ability to manage in a diverse environment with a focus on client and guest services.
• Knowledge of the South African and industry-specific laws.
• Knowledge of food, food hygiene, and food preparation.
• Good business and commercial acumen.
• Strong leadership and motivating skills.
• Ability to build strong relationships with guests and staff.
• The ability to think quickly, work in stressful circumstances, and stay calm in a crisis.
• Financial, budgeting, and stock-taking skills.
• Sound decision making and problem solving.
• Attention to detail.
• Ability to forecast supplies as needed 
• High level of initiative.

Duties:

Management of canteen operations

• Draw up plans for the canteen operations for approval by the Executive Dean/ Faculty Manager.
• Manage the implementation of operational plans and ensure that they are achieved.
• Managing inventory of food supplies and other consumables, ordering necessary supplies as needed, and receiving deliveries.

Budgetary and cost control

• Draw up budgets for the canteen for presentation to management.
• Manage canteen budgets according to set principles of the budget control in conjunction with the canteen supervisors and chef
• Maintain high turnover in the canteen through sales control measures and ensure that sales records are kept up to date
• Manage stock procurement effectively, making sure that the canteen is adequately stocked all the time
• Managing inventory, stock, and asset register control.
• Payment of suppliers

Food Safety Compliance Management

• Develop a food safety management plan
• Perform bi-annual food safety audits
• Ensure quarterly deep cleaning of kitchens and food service areas
• Ensure that quarterly swabs are done in the storerooms, kitchen, and food service areas.
• Ensure that all kitchen processes or food service areas adhere to Hazard Analysis and Critical Control Points (HACCP) principles.
• Ensure compliance with local (municipal by-laws), national (regulation R638), and international standards regarding food safety.
• Ensure regular training of staff/students on food safety practices     

Training of students

• Ensure that the canteen meets the training needs of the Department of Nutrition through maintaining consistent high standards of food and beverage service, food preparation, health, and hygiene.
• Align strategic objectives of the Department of Nutrition with food and beverage training and operations requirements.
• In collaboration with the Department of Nutrition, prepare a WIL timetable for Nutrition (and Hospitality) students in the operational area.

Administration and supervision of staff

• Prepare monthly schedules for all operational areas as well as leave administration for all staff.
• Hiring and managing training and development needs of staff in conjunction with HR/ Faculty Manager to ensure high performance within the canteen
• Ensure the implementation of performance management processes in the unit. 
• Supervise allocation of responsibilities to ensure optimum utilisation of human resources.