Main Purpose of the job:
Successful incumbent in this role, will be focusing on food service and day to day operations in the kitchen, including menu planning, working on specialised diets, staff supervision functions and logistics.
Catering Manager are required to understand budgets ensure compliance on health and safety standards (HACCP). Maintain good relations with clients and guarantee exceptional customer service.
Education and Experience required
Tertiary qualification in Food & Beverage Services or Culinary Arts
Minimum 3 years' progressive kitchen management experience
Proven track record of delivering results within budget
High-volume, complex foodservice experience
Special diets knowledge
Strong understanding of HSE regulations (advantageous)
Excellent leadership, communication, and customer service skills
Computer literacy and solid HACCP knowledge
Knowledge, Skills and Competencies:
Deep understanding of food hygiene, HACCP principles, and local health regulations.
Comprehensive knowledge of food preparation, different cuisines, dietary restrictions, and standardized recipe scaling.
Knowledge of business management, strategic planning, resource allocation, and profit margins.
Understanding of different service styles (e.g., plated, buffet, cocktail) and catering equipment.
Financial acumen to balance budgets, manage inventory, price menus, and minimize waste.
Strong organizational and planning skills to synchronize vendors, staff, and event timelines.
Experience with event management software, scheduling systems, and inventory POS tools.
Exceptional verbal and written communication to coordinate seamlessly with clients, kitchen brigades, and front-of-house staff.
Ability to lead, motivate, and delegate tasks effectively to kitchen and serving staff.
High emotional intelligence to assess client needs, handle feedback, and exceed customer expectations.
Quick, critical thinking to resolve unexpected issues under pressure.
The capacity to multitask and ensure all meal services and event schedules are executed on time
Key areas of responsibility:
Overseeing daily kitchen operations in a high-volume setting
Implementing and monitoring production processes
Managing food and labour costs within budget
Maintaining full compliance with HACCP standards
Planning and developing menus for varied dietary requirements
Leading, motivating, and managing the kitchen brigade
Supporting strategic and day-to-day operational decisions
Strong understanding of HSE regulations (advantageous)
Excellent leadership, communication, and customer service skills
Computer literacy and solid HACCP knowledge
Closing Date 12 August 2026