We provide a wide range of catering and associated services to clients in all industries. Outsourcing your catering services to us will allow you to focus on your core business while benefiting from our expertise. This will improve your economies of scale, infrastructure and ability to add instant capacity to your organization.
From executive dining to ex...
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Minimum Requirements
Education and Experience
- Diploma/Degree in Hospitality Management, Food Service Management, or a related field.
- Minimum of 5-7 years’ experience in the catering or food service industry, with at least 3 years in a management role overseeing multiple units/sites.
- Proven experience leading teams, managing budgets, and ensuring operational excellence.
Skills and Competencies
- Strong leadership and team management skills, with the ability to mentor and motivate staff.
- Exceptional organizational and multitasking abilities.
- Financial acumen with experience in budgeting, cost control, and financial reporting.
- In-depth knowledge of food safety regulations (HACCP, ISO) and operational compliance.
- Excellent communication, negotiation, and interpersonal skills.
- Strong problem-solving and decision-making abilities.
- Proficiency in Microsoft Office Suite (Excel, Word, Outlook) and operational management tools.
Other Requirements
- Valid driver’s license and own reliable transport.
- Willingness to travel extensively within the district to oversee multiple catering units.
- Ability to work flexible hours, including evenings, weekends, and public holidays as required.
Duties and Responsibilities
Key Responsibilities
Operational Management
- Oversee day-to-day operations of all catering units within the district to ensure operational excellence.
- Conduct regular site visits to assess operations, food quality, hygiene, and compliance with company policies.
- Develop and implement operational plans to drive efficiency, improve service delivery, and meet performance targets.
- Support Catering Managers in resolving operational challenges and implementing best practices.
Team Leadership and Performance Management
- Lead, mentor, and motivate Catering Managers to achieve operational and financial targets.
- Set clear performance goals for Catering Managers and conduct regular performance reviews.
- Identify training and development needs to enhance staff capabilities and overall performance.
- Foster a positive and collaborative working environment that encourages teamwork and accountability.
Financial Management
- Assist in preparing and managing budgets for all units within the district.
- Monitor and control operating costs, ensuring profitability across all catering sites.
- Analyse financial reports and KPIs to identify trends, opportunities, and areas for improvement.
- Implement cost-saving initiatives without compromising on quality or service standards.
Quality, Safety, and Compliance
- Ensure strict adherence to food safety and hygiene regulations (HACCP, ISO, etc.) across all units.
- Conduct compliance audits to ensure catering units meet company, client, and legal standards.
- Address non-compliance issues swiftly and implement corrective measures.
- Promote a culture of excellence in quality, safety, and cleanliness across all sites.
Client and Customer Relationship Management
- Build and maintain strong relationships with clients to ensure satisfaction and retention.
- Address client concerns and feedback promptly, collaborating with Catering Managers to implement solutions.
- Ensure Catering Managers meet client requirements and deliver exceptional customer service.
- Identify opportunities for service improvements and growth within the district.
Reporting and Administration
- Compile and present district performance reports, including financials, KPIs, and operational updates, to the Operations Manager.
- Monitor and evaluate the performance of all catering units, ensuring targets and standards are consistently met.
- Maintain accurate records of compliance, staffing, and financial performance for all sites.
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Minimum Requirements
- Matric / Grade 12 or equivalent
- Culinary Qualification will be advantageous
- 2-5 years' experience and proven record in a hotel or restaurant kitchen environment, as a Baker, or Pastry Chef
- Ability to work within a team
Duties and Responsibilities
- To liaise with Managers regarding baking and daily preparation requirements.
- To prepare, bake and co-ordinate menu items for desserts according to recipe specification and procedures.
- Familiarity with all professional kitchen equipment. including mixers, blenders and dough sheeters
- To clean and wash all small equipment used in baking.
- To keep his/her own work area clean, this includes floors, tiles, work surfaces and equipment used in preparation.
- To use equipment, materials and cleaning agents correctly and according to instructions.
- To observe all hygiene and safety rules.
- To prepare all function items when necessary
- To correctly carry out instructions from Managers and within the set time limits
- Manage kitchen and staff in absence of catering manager
- Maintain health and safety standards as required
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Minimum Requirements
Education and Experience
- Diploma/Degree in Hospitality Management, Business Management, or a related field.
- Minimum of 8 years’ experience in catering or food service operations, with at least 3 years in a senior management role overseeing multiple units.
- Proven experience managing large teams, budgets, and multi-site operations.
Skills and Competencies
- Strong leadership and people management skills, with the ability to motivate and develop teams.
- Exceptional planning, organizational, and multitasking abilities.
- Financial acumen with experience in budgeting, forecasting, and cost control.
- Deep knowledge of food safety standards (HACCP, ISO, etc.) and regulatory compliance.
- Excellent problem-solving and decision-making capabilities.
- Strong written and verbal communication skills, with the ability to present performance reports to senior stakeholders.
- Proficient in Microsoft Office (Excel, Word, PowerPoint) and operational management tools.
Other Requirements
- Valid driver’s license and own reliable transport.
- Willingness to travel extensively across sites.
- Ability to work flexible hours, including evenings, weekends, and public holidays.
Duties and Responsibilities
Key Responsibilities
- Strategic Operations Management
- Oversee the performance of multiple catering units managed by District Managers and Supervisors.
- Develop and implement operational strategies to ensure all units meet their service, quality, and financial goals.
- Standardize processes and ensure consistent implementation of company policies across all sites.
- Conduct regular site visits and operational audits to evaluate performance and compliance.
Leadership and Team Management
- Provide leadership, mentorship, and direction to Catering District Managers and Supervisors.
- Set clear performance targets for direct reports and hold regular review meetings.
- Develop the leadership and technical capabilities of District Managers and Supervisors to ensure effective management of their units.
- Foster a collaborative and high-performance culture across teams.
Financial and Budget Management
- Develop and manage operational budgets for all allocated catering units.
- Monitor unit performance against financial KPIs, including cost control, profitability, and revenue targets.
- Implement corrective actions to address budget variances and optimize resource allocation.
- Identify opportunities for cost savings and revenue growth across all units.
Quality, Compliance, and Food Safety
- Ensure strict adherence to food safety regulations (HACCP, ISO standards, etc.) across all catering units.
- Conduct compliance checks to ensure units meet health and safety standards, quality guidelines, and client requirements.
- Enforce the consistent use of temperature logs, safety protocols, and operational documentation.
- Drive a culture of excellence in hygiene, cleanliness, and operational standards.
Client and Customer Relationship Management
- Serve as the key liaison between the company and clients for all allocated units.
- Build and maintain strong client relationships to ensure high levels of satisfaction and retention.
- Address client concerns and complaints promptly, implementing solutions to improve service.
- Collaborate with District Managers to identify client needs and tailor service offerings accordingly.
Reporting and Administration
- Consolidate and present operational performance reports, including financial data, KPIs, and compliance status, to senior management.
- Ensure District Managers and Supervisors maintain accurate and up-to-date operational records.
- Provide insight into areas of operational improvement and drive the implementation of best practices
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Minimum Requirements
Skills and Competencies
- Good knowledge of the catering environment
- Good knowledge of Health and Safety policies and processes relevant to the catering industry
- Strong judgement and problem solving skills
- Excellent people skills
- Strong interpersonal and communicative skills (verbal and written)
- Flexibility with regards to working hours
- Attention to detail
- Client service orientated
- Business management principles
- Fully computer literate
- Able to handle with multifaceted issues for problem solving
- Able to operate with little Supervision
- Flexible in terms of working hours (shifts & weekends)
Qualifications
- National Senior Certificate (Matric)
- 2-3 years’ experience in a similar position
- Minimum of 3 years as a Storeman in catering inviroment
- Computer literacy Advanced MS Excel and MS Word
- Proven costing & stock control/store keeping experience is essential.
- Financial acumen
- Excellent people and customer service skills
- Duties and Responsibilities
- Manage & keep accurate records of all inwards goods
- Order materials/consumables as required for production.
- Perform stock checks and report on stock levels
- Ensure materials and equipment are ready for upcoming projects
- Unpacking deliveries/checking deliveries
- Keep store clean and tidy
- Develop a relationship with suppliers and source best price
- Develop tools budget and manage/reduce repair spend/cost
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Minimum Requirements
- Grade 12
- 1 -2-year experience in a similar role
- Culinary qualification would be advantageous
- Crim Checks and Credit Checks verification will be done
Duties and Responsibilities
- Assists in the preparation of meals,
- Places entrees, salads, desserts and other food on the serving line
- Keeps the serving line well-stocked and clean
- Stores and records food leftovers
- Keeps canteen tables, kitchen and other areas clean and orderly
- To carry out any reasonable request by management
- May be required to assist with any other duties that may be outside scope of responsibility
go to method of application »
Minimum Requirements
- Grade 12
- 1 -2-year experience in a similar role
- Culinary qualification would be advantageous
- Crim Checks and Credit Checks verification will be done
Duties and Responsibilities
- Assists in the preparation of meals,
- Places entrees, salads, desserts and other food on the serving line
- Keeps the serving line well-stocked and clean
- Stores and records food leftovers
- Keeps canteen tables, kitchen and other areas clean and orderly
- To carry out any reasonable request by management
- May be required to assist with any other duties that may be outside scope of responsibility
go to method of application »
Minimum Requirements
Skills and Competencies
- Demonstrate leadership, innovation & commitment
- Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
- Interpersonal and communication skills (verbal and written)
- Strong financial/business acumen and understanding of food cost and labour efficiencies
- Computer literate
- Organising and planning skills
- Team player that is production driven
- Knowledge sharing culture - able and willing to do hands on skills training at units
- Great Time-keeping and excellent food skills
- Strong in functions
- Relationship building - network and keep a good line of communication open with clients
- Strong client and customer service skills (customer centric)
- Disciplinary procedures knowledge / Basic HR & IR
- Attention to detail with general admin and management skills
Qualifications
- Relevant tertiary qualification and/or equivalent in the food industry
- Minimum matric
- Minimum of 3 years’ management and professional cookery experience - Essential
- Minimum of 5-8 years’ experience as a Sous Chef
- Must have reliable vehicle and driver’s license
- Training background
- Fine dining upmarket restaurant experience
Duties and Responsibilities
- All aspects of purchasing, food preparation & presentation.
- Deputize in the CM’s absence if necessary.
- Promote the professional growth and development of the culinary team.
- Ensure that all staff are familiar with the day's requirements.
- Give and take culinary direction in a positive and impactful manner
- Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
- Make sure that the necessary stocks are on hand at the right quality and quantity.
- Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
- Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedeem company standard.
- Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
- Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
- To ensure that all maintenance problems are timeously reported and followed up.
- Guarantee that all communications between service areas and kitchen run smoothly.
- To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
- To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
- Stay abreast with food trends as well as best practices.
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Minimum Requirements
Skills and Competencies
- Culinary Qualification advantageous
- Experience as a Assistant Cateriing in a very Healthcare envorinment
- Entrepreneurial Skills.
- Organizing and Planning ability.
- Marketing and promotion skills.
- Interpersonal skills: Leadership & Relationship Building
- Good Communication (written & verbal).
- Customer service orientated.
- Financial acumen.
- Passionate, good attitude, driven, energetic & commitment to service excellence.
Qualifications
- Matric
- Relevant qualification
- Must be computer literate (MS Office)
- 3 - 5 years’ experience in a similar role
- Strong in functions and coordination
- Duties and Responsibilities
- Oversee overall management, planning, and control of the functions and Kitchen operation - maintaining 5-star standards set by both the company and the client within agreed budgetary limits.
- Manage all client events, quoting on function requirements and function bookings.
- Manage and report functions reservations.
- Sufficient monitoring of operations during service times.
- Assist in control of production costs.
- To liaise or ensure correspondence with clients both verbally and electronically
- Assist the Management team as required.
- Build and maintain customer and client relationships.
- Supervise & maintain quality and service at all times to the highest level.
- Ensure that all control measures are in place for all revenue/cash handling/stock control and invoicing all clients after functions.
- Debtors control and follow up on payments.
- Ensure all Feedem policies and procedures are complied with.
- Assist in Special Projects.
- Taking stock of food items when requested to do so
- Ensuring the smooth management of the banqueting
- Required to work overtime when requested
- Ensure operations are in accordance with Feedem standard
go to method of application »
Minimum Requirements
Skills and Competencies
- Culinary Qualification advantageous
- Experience as a Assistant Cateriing in a very Healthcare Coffeeshop envorinment
- Entrepreneurial Skills.
- Organizing and Planning ability.
- Marketing and promotion skills.
- Interpersonal skills: Leadership & Relationship Building
- Good Communication (written & verbal).
- Customer service orientated.
- Financial acumen.
- Passionate, good attitude, driven, energetic & commitment to service excellence.
Qualifications
- Matric
- Relevant qualification
- Must be computer literate (MS Office)
- 3 - 5 years’ experience in a similar role
- Strong in functions and coordination
- Duties and Responsibilities
- Oversee overall management, planning, and control of the functions and Kitchen operation - maintaining 5-star standards set by both the company and the client within agreed budgetary limits.
- Manage all client events, quoting on function requirements and function bookings.
- Manage and report functions reservations.
- Sufficient monitoring of operations during service times.
- Assist in control of production costs.
- To liaise or ensure correspondence with clients both verbally and electronically
- Assist the Management team as required.
- Build and maintain customer and client relationships.
- Supervise & maintain quality and service at all times to the highest level.
- Ensure that all control measures are in place for all revenue/cash handling/stock control and invoicing all clients after functions.
- Debtors control and follow up on payments.
- Ensure all Feedem policies and procedures are complied with.
- Assist in Special Projects.
- Taking stock of food items when requested to do so
- Ensuring the smooth management of the banqueting
- Required to work overtime when requested
- Ensure operations are in accordance with Feedem standard
go to method of application »
Minimum Requirements
- Tertiary culinary qualification or Chef diploma.
- Previous 5 years managerial experience advantageous in a full facility contract
- Excellent food skills required and resale experience.
- Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
- Entrepreneurial skills: Strategic management, Outcome focus & Productivity
- Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
- Strong admin skills
- Ability to build and maintain a motivated team in a dynamic environment
- Own transport & a valid driver's license
Duties and Responsibilities
- Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen
- Attend and give updates at weekly staff meeting
- Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to
- To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
- Understand and maintain all financial aspects of the business – budgeting, forecasting.
- Understand and implement company standards, policies and procedures in line with legislation.
- Ensure Quality Control is in accordance with the Company standards.
- Oversee Cash Management (control of debtors, stock checks and cash checks etc)
- Oversee staff and payroll.
- prevent food waste, making sure that all health and safety regulations are achieved
- To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
- To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
- To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
- Control hygiene and supervision of kitchen cleaning
- Production planning
go to method of application »
Minimum Requirements
- Tertiary culinary qualification or Chef diploma.
- Previous 5 years managerial experience in the retirement sector advantageous
- Excellent food skills required.
- Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
- Entrepreneurial skills: Strategic management, Outcome focus & Productivity
- Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
- Strong admin skills
- Ability to build and maintain a motivated team in a dynamic environment
- Own transport & a valid driver's license
- Fully Vaccinated
Duties and Responsibilities
- To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
- Understand and maintain all financial aspects of the business – budgeting, forecasting.
- Understand and implement company standards, policies and procedures in line with legislation.
- Ensure Quality Control is in accordance with the Company standards.
- Oversee Cash Management (control of debtors, stock checks, petty cash and purchasing etc)
- Oversee and manage staff appointments, including payroll.
- Manage Profit & Losses ( P&L)
- Manage monthly accounts
- Promotions and new innovations
go to method of application »
Minimum Requirements
- Must have Tertiary culinary qualification or Chef diploma
- Must have Previous 3 years managerial experience in a Retirement Sector
- Special diet knowledge
- Excellent food skills required and resale experience.
- Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
- Entrepreneurial skills: Strategic management, Outcome focus & Productivity
- Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
- Strong admin skills
- Ability to build and maintain a motivated team in a dynamic environment
Duties and Responsibilities
- Leadership and Team Management
- Ensure staff performance meets operational efficiency goals.
- Monitor daily tasks and key perfomance indicators (KPIs)
- Delegate tasks to optimize staff workflow and minimize overtime.
- Request approval from Project Manager for overtime or staffing changes.
- Financial and cash management
- Ensure all cash is reconciled daily and reported weekly.
- Monitor budget variences and inform District Manager of any discrepancies
- Operations and administration
- Monitor stock variances
- Ensure reports are completed on time and submitted to the Regional Office.
- Customer Service Excellence.
- Monitor customer complaints and log resolutions.
- Delegate customer feedback tasks to front of house staff.
Method of Application
Use the link(s) below to apply on company website.
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