Catering Manager (Grahamstown)

• Manage the day-to-day operations of the catering business, ensuring seamless service delivery.
  
• Lead, supervise, and motivate catering, kitchen, and service staff to achieve operational excellence.
  
• Coordinate catering events, functions, and client requirements from planning through to execution.
  
• Monitor food quality, presentation, and service standards to ensure customer satisfaction.
  
• Manage stock control, purchasing, supplier relationships, and inventory levels.
  
• Develop and implement cost-control measures to maximize profitability and minimize waste.
  
• Ensure compliance with food safety, health, hygiene, and company policies.
  
• Prepare operational reports, budgets, and forecasts while monitoring financial performance.
  
• Handle client enquiries, resolve service issues, and maintain strong customer relationships.
  
• Schedule staff shifts and manage workforce planning to meet operational demands.
  

Requirements

• Diploma or Degree in Hospitality Management, Catering Management, Food Service Management, or a related field will be advantageous. 
  
• Minimum 3-5 years' experience in a catering, hospitality, or food service management role.
  
• Proven experience managing large teams and multiple catering operations.
  
• Strong knowledge of food safety regulations, hygiene standards, and health & safety requirements.
  
• Strong financial acumen with experience managing budgets, stock, and cost controls.
  
• Proficient in Microsoft Office and administrative reporting.
  
• Ability to work flexible hours, including weekends and special events when required.
  
• Valid driver's license will be advantageous.