Project Manager - Midrand at Empact Group

The Main Purpose of the job

The successful applicant will be responsible for managing the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations. The candidate would implement the food production process, a great quality food service for clients and manage the execution of creative functions.

 Education and Experience required:

• Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is preferred
• Minimum of 5 years hospital catering experience is vital
• Experience in highly commercial and sensitive markets is compulsory
• Project Management experience in a hospitality/catering industry would be an advantage
• Implementation of change programmes, unit mobilization experience is advantageous
• Experience of working within brand guidelines to deliver results 
• Experience in costing, budgets, forecasts and invoicing is advantageous
• Proven experience in managing successful departments/teams
• Driver’s License is required

Knowledge, Skills and Competencies:

• Knowledge of the hospital catering environment
• Knowledge of South African and industry-specific laws
• Customer service skills
• Management skills
• Communication skills
• Ability to arrange exceptional functions
• Ability to balance the budget and save on soft costs
• Ability to draft and extract reports
• Profit improvement skills an absolute must

 Key areas of responsibility:

• Managing daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations
• Implementation of the food production process
• Provide great quality service to clients
• Manage the execution of creative functions
• Menu planning, standardisation, adoption and costing
• Monitor the kitchen to ensure the cooks are using standardized recipes and quality of food is of the highest standard
• Daily bookkeeping procedures on worksmart – capturing of issues, sales, stock, banking’s etc.
• Managing the Food GP’s as per the budgeted targets
• Managing the unit’s budgets to ensure that the budgeted targets are met monthly
• Implementation of minimum & maximum stock levels to controls stock days
• Electronic Meal ordering system to be fully functional and implemented within the unit
• Managing the HSE daily to ensure all records are up to date
• Managing People (i.e. staffing – workforce planning, payroll administration, leave management, performance management)
• Managing Customer Experience (through surveys and using data to improve the service offering)
• Strict management of service levels to client SLA