Duties & Responsibilities

To provide effective leadership to catering managers and their team of catering staff
To ensure the company image is projected through excellent client relationships, quality of service, product and productivity
Develop medium and long-term strategies to grow the business in conjunction with the operations manager as well as the district manager
Comply with the divisions budgetary requirements within the financial guidelines
Understand and maintain all financial aspects of the business – budgeting, forecasting
Understand and implement company standards, policies and procedures in line with legislation
To work and operate in a stressful environment and perform well under pressure
Ensure quality control is in accordance with the company standards
Oversee cash management (control of debtors, stock checks and cash checks etc)
Effect profit growth in all areas of responsibility
Meeting agreed deadlines with regards to submission of forecasts, profit and loss’s etc
Human resources management (including I.R., training and development) and performance management
Operational standards – Maintain and improve on operational standards as agreed
Meeting all quality / star grading standards within the areas of responsibility, as per Tsebo Grading checklist and KRAs within the Performance Management Scheme
Ensure smooth running of Biometrics system
May be required to assist with any other duties that may be outside scope of responsibility
Strong banqueting/function background & handling of VIP guests
Understand back of house and kitchen brigade