CATERING OPERATIONS MANAGER

We are looking for Catering Operations Manager in the East London area. 

Duties will include but are not limited to:

Management:

• Ensure effective management of all direct reports.
• Support the Kitchen Managers at the other facilities 
• Manage and process HR administration for staff
• Ordering of stock and ensure accurate storage of stock 
• Responsible for accurately and efficiently managing all stock, including food and crockery, ensuring compliance with established procedures.
• Coordinate the distribution of the required stock quantities to the Chefs based on all the bookings received for daily meals.
• Perform regular stock counts, either on a daily or weekly basis, to maintain correct stock levels, bringing inventory to par as necessary.
• Guarantee the accuracy of stock audits and promptly address and correct any identified discrepancies.
• Follow the waste management procedure to minimise resource and food wastage.
• Monitor and maintain precise temperature control in fridges and freezers to ensure food safety.

Health and Safety

• Implementing and managing HACCP controls, by drawing up a cleaning schedule and ensure it is adhered to
• Attending monthly Health and Safety meetings
• Ensuring that the kitchen is of correct hygiene standards at all times 
• Consult with employees regarding risk management concerns
• Immediately investigate all hazards reported and implement measures to control or eliminate such hazards
• Report incidents immediately, record and investigate all incidents within their work area

Policies and Procedures: 

• Ensure staff receive necessary training on policies and procedures, and address competency gaps. 
• Effectively manage and report any deviations from established procedures. 
• Implement standard operating procedures and propose improvements, ensuring adherence to the correct approval process before implementation.

Equipment Management

• Manage fixed assets movement and disposal process
• Get authorisation from Management on movement or disposal of assets.
• Manage and maintain asset stock, ensure that assets are controlled and not abused
• Report any discrepancies to management
• Ensure accurate stock counts on assets on a daily, weekly and monthly basis and submit on time

Qualification:

• Matric
• Relevant tertiary qualification advantageous

Experience and Knowledge:

• Previous staff management experience
• Previous experience in stock management
• Health & Safety knowledge and experience
• In-depth knowledge of kitchen operations.

Skills and Attributes:

• Demonstrates strong leadership qualities to effectively lead and motivate kitchen staff.
• Good organisational skills to manage kitchen operations efficiently, and demonstrating excellent 
• Logical, critical thinking and problem solving abilities
• Exceptional leadership and interpersonal skills.
• Excellent organisational and time management skill
• Professional communication skills 

Specific Requirements

• Solid and positive references
• Clear health record
• Clear credit record
• No criminal record