Job Advert Summary    


We are recruiting for a Project Manager.  The Project Manager will be responsible for guiding the kitchen staff perform to efficiently, whilst establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff.  
Ensure high quality of food preparation, presentation and service is up to... Feedem standards by meeting all quality/star grading standards in all areas of responsibility.


Minimum Requirements    


Tertiary culinary qualification or Project Management Qualification.
Previous 8 years managerial experience advantageous
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 Back and Front of House
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 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
Maintain chefs office ie filing, typing of memos, issues, placing orders, food costing
Production planning


Closing Date    


2025/10/23 more

Job Advert Summary    


We are recruiting for a Catering Supervisor.  The Catering Supervisor will be responsible for providing a safe working environment, adhering to Occupational Health and Safety, and Food Safety Environmental procedures, and ensuring they are always understood and practiced by the team.


Minimum Requirements    


Must have Tertiary culinary qualification 
Must... have Previous 3-5 years supervisory experience advantageous
Excellent food skills required and 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
Must be able to work shifts and / or weekends


Duties and Responsibilities    


Responsible for supervising all aspects of meal preparation, clean-up, and general upkeep of the kitchen
Preparing food and all associated cooking (including special dietary meals, menu planning and portion controls)
Organising and supervising a food service, (preparing and cooking) portioning control of meals and provision of special dietary meals
Ensuring opening and closing down procedures are followed correctly
Maintaining good working relationships with team and colleagues as well as residents
Ensure that all team members comply to licensing legislation Organising and supervising a food service
Controlling hygiene, health and safety including security of the kitchen, its surrounds, and customer facing areas.
Ensuring that the catering areas cleanliness is followed using cleaning schedules


Closing Date    


2025/10/19 more

Job Advert Summary    


We are recruiting for a Catering Manager.  The Catering Manager will be responsible for the Management of the Coffeeshop, whilst establishing , and overseeing coffeeshop staff.  Ensure high quality of  presentation and service is up to Feedem standards by meeting all quality/star grading standards in all areas of responsibility.


Minimum Requirements  ...  


Tertiary culinary qualification 
Previous Coffeeshop Management experience
Previous 5 years managerial experience advantageous
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 operation of the Coffeeshop
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
Maintain chefs office ie filing, typing of memos, issues, placing orders, food costing
Production planning


Closing Date    


2025/09/17 more

Job Advert Summary    


We are recruiting for a Catering Manager.  The Catering Manager will be responsible for the Management of the Coffeeshop, whilst establishing , and overseeing coffeeshop staff.  Ensure high quality of  presentation and service is up to Feedem standards by meeting all quality/star grading standards in all areas of responsibility.


Minimum Requirements  ...  


Tertiary culinary qualification 
Previous Coffeeshop Management experience
Previous 5 years managerial experience advantageous
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 operation of the Coffeeshop
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
Maintain chefs office ie filing, typing of memos, issues, placing orders, food costing
Production planning


Closing Date    


2025/09/17 more

Job Advert Summary    


We are recruiting for a Functions Coordinator, to oversee overall management, planning and control of the functions and banqueting operation.
Maintaining 5 star standards set by both the company and the client within agreed budgetary limits. 


Minimum Requirements    

Skills and Competencies    


Computer proficiency.
Strong communication skills... verbally and written
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 banqueting 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


Closing Date    


2025/08/30 more

Job Advert Summary    


We are recruiting for a Barista to prepare and serve hot and cold beverages, including various types of coffee and tea.
The barista responsibilities include educating customers on our drinks menu, making recommendations based on their preferences, up-selling special items and taking orders. To be successful in this role, you should have customer service skills and... knowledge of how brewing equipment operates. 


Minimum Requirements    

Skills and Competencies


Must be able to work quickly and safely
Have good communication skills
Must be able to use simple arithmetic, follow directions, remember orders, read, and write
Must be able to work as part of a team.


Qualifications    


Grade 12/ Matric
Must have 3-5 years experience in similar role 


Duties and Responsibilities    


Analyse recipes to assign prices to menu items, based on food and overhead costs.
Check the quantity and quality of received products.
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
Determine how beverages should be presented, and create decorative displays.
Monitor sanitation practices to ensure that employees follow standards and regulations.
May be required to assist with any other duties that may be outside scope of responsibility
Hands on involvement with the focus of improving the cooking and overall standards of meals served
Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality


Closing Date    


2025/12/31 more

Job Advert Summary    


We are recruiting for a Cashier to receive payments and issuing receipts as well as keeping track of all cash and credit transactions. To be successful in this role, you should have previous experience in a customer service position and good knowledge of how cash registers operate..


Minimum Requirements    


Matric / Grade 12 or equivalent
Customer Service... Qualification will be advantageous
2-5 years of experience and proven record in a catering enviroment
Ability to work within a team
Good communication skills


Duties and Responsibilities    


Manage transactions with customers using cash registers
Scan goods and ensure pricing is accurate
Collect payments whether in cash or credit
Issue receipts, refunds, and change 
Redeem stamps and coupons
Cross-sell products and introduce new ones
Resolve customer complaints, guide them and provide relevant information
Greet customers when entering or leaving the canteen
Maintain clean and tidy checkout areas
Track transactions on balance sheets and report any discrepancies


Closing Date    


2025/08/21 more

Job Advert Summary    


We are recruiting for a creative and proficient Cook in all aspects of food preparation, to overseeing and maintain complete control of the kitchen. The  Cook will be responsible for planning and directing food preparation and modifying menus or create new ones that meet quality standards of the Unit.


Minimum Requirements    


Proven experience as... cook
Experience in using cutting tools, cookware and bakeware
Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
Ability to follow all sanitation procedures
Ability to work in a team
Very good communication skills
Excellent physical condition and stamina
High school certificate or equivalent; certificate from a culinary school will be an advantage
With minimum of 3 years experience


Duties and Responsibilities    


Set up workstations with all needed ingredients and cooking equipment
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
Cook halaal food in various utensils or grillers
Check food while cooking to stir or turn
Ensure great presentation by dressing dishes before they are served
Keep a sanitized and orderly environment in the kitchen
Ensure all food and other items are stored properly
Check quality of ingredients
Monitor stock and place orders when there are shortage


Closing Date    


2025/08/21 more

Job Advert Summary    


We are recruiting for a Food Service Assistant to join our team. The Food Service Assistant assists the Cooks and Chefs with food productions and preparations, serves food, and keeps the dining area and kitchen clean.


Minimum Requirements    


Grade 12
1 -2-year experience in a similar role
Culinary qualification would be advantageous
Valid Drivers... License


Duties and Responsibilities    


Assists in the preparation of meals, especially salads and desserts
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


Closing Date    


2025/08/21 more

Job Advert Summary    


We are currently looking for a  Catering District Manager with Retirement experience  to oversee multiple catering units within an assigned district, ensuring they operate efficiently, profitably, and in alignment with company standards.
This role involves managing and guiding Catering Managers, monitoring performance metrics, maintaining food quality and safety... standards, and ensuring excellent client satisfaction across all units.


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.


Closing Date    


2025/08/21 more

Job Advert Summary    


We are recruiting for a Chef to overseeing and supervising production of food for our organisation. Works closely with executive chef to promote the company’s culture, mission and philosophy. 


Minimum Requirements    

Skills and Competencies


Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
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
Excellent food/Chef skills and background


Qualifications    


Relevant tertiary qualification and/or equivalent in the food industry
Minimum matric
Minimum of 2 years of experience in kitchen preparation and cooking.


Duties and Responsibilities    


Analyse recipes to assign prices to menu items, based on food and overhead costs.
Check the quality of raw and cooked food products to ensure that standards are met.
Check the quantity and quality of received products.
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
Demonstrate new cooking techniques and equipment to staff.
Determine how food should be presented, and create decorative food displays.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Plan, direct, and supervise the food preparation and cooking activities of multiple units
Monitor sanitation practices to ensure that employees follow standards and regulations.
May be required to assist with any other duties that may be outside scope of responsibility
Hands on involvement with the focus of improving the cooking and overall standards of meals served
Ability to carry out on the job training with chefs and cooks for the unit
Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality


Closing Date    


2025/08/22 more

Job Advert Summary    


We are recruiting for a Catering Supervisor with Education  experience. The Catering Supervisor will be responsible for providing a safe working environment, adhering to Occupational Health and Safety, and Food Safety Environmental procedures, and ensuring they are always understood and practiced by the team.


Minimum Requirements    


Tertiary culinary... qualification or equivalent 
Must have Previous 3-5 years supervisory experience advantageous
Excellent food skills required and 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    


Responsible for supervising all aspects of meal preparation, clean-up, and general upkeep of the kitchen
Preparing food and all associated cooking (including special dietary meals, menu planning and portion controls)
Organising and supervising a food service, (preparing and cooking) portioning control of meals and provision of special dietary meals
Ensuring opening and closing down procedures are followed correctly
Maintaining good working relationships with team and colleagues as well as residents
Ensure that all team members comply to licensing legislation Organising and supervising a food service
Controlling hygiene, health and safety including security of the kitchen, its surrounds, and customer facing areas.
Ensuring that the catering areas cleanliness is followed using cleaning schedules


Closing Date    


2025/08/22 more

Job Advert Summary    


We are recruiting for a Assistant Catering Manager, to 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. 


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


Closing Date    


2025/09/07 more

Job Advert Summary    


We are recruiting for a Senior Sous Chef to overseeing kitchen staff and ensuring the quality of food is maintained. The Senior Sous Chef will be responsible for completing a variety of creative, organizational and leadership tasks to ensure the kitchen runs optimally and client's meals are satisfactory. 


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.


Closing Date    


2025/08/22 more

Job Advert Summary    


We are recruiting for a creative and proficient Senior Function Chef in all aspects of food preparation, to overseeing and maintain complete control of the kitchen. The Functions Executive Chef will be responsible for planning and directing food preparation and modifying menus or create new ones that meet quality standards of the Unit.


Minimum Requirements  ...  


Relevant tertiary qualification and/or equivalent in the food industry
Functions Experiance in a coporate enviroment 
Minimum of 8 years of experience as a Functions Executive Chef preparation and cooking
Proven working experience as an Executive Chef or Head Chef
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices


Duties and Responsibilities    


Plan and direct food preparation and functions
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customer


Closing Date    


2025/08/22 more

Job Advert Summary    


The Feedem Group seeks to appoint a Senior Operations Executive with Corporate experience who will be a key Executive, responsible for overseeing the daily operations and ensuring that the organisation's strategic goals and objectives are met.
The individual will play a vital role in the management and leadership of the organisation and will work closely with the COO... and executive team to develop strategies, improve operational efficiency, and drive organisational growth and development.


Minimum Requirements    


Proven Industry experience (10 years) in relevant role.
Proven senior management experience (5 years)
Bachelor's Degree in Business Administration, Operations Management, or a related field
Post-graduate qualification will be advantageous.
Experience working in hospitality industry.
Exceptional Leadership and Interpersonal skills.
Computer Literacy (Excel, Word, Powerpoint, Outlook)
Ability to work in fast paced environment.


Competencies Required


Operational Expertise: A strong understanding of all aspects of outsourced and contracted business. It emphasize continuous improvement across all aspects of Feedem and all organisational processes by creating a culture  where management and employees are invested in organisational outcomes and empowered to implement change.
Financial Acumen: Proficiency in financial management, budgeting and forecasting in order to optimise revenue, manage cost and ensure profitability.
Leadership and Management: Effective leadership skills to manage and motivate a large workforce. This includes skills in team building, conflict resolutions and performance management.
Problem Solving: Skilled in identifying problems, analysing data and implementing solutions to address operational challenges.
Risk Management: Assess and mitigate risks that may affect Feedems operations and make informed decisions to protect the organisation
Technology Savvy: Knowledge about technology trends and how they can be leveraged to improve operations.


Duties and Responsibilities    

Operational Oversight 


Design and implementation of operational policies, procedures and best practice guidelines to maximise efficiency and productivity
Monitor and manage daily operations to ensure alignment with Feedems strategic goals
Streamline processes and workflows to improve operational performance 
Design and implement strategies to drive contract retention
Drive and implement strategies that enable and support the continuous upscaling of the business


Strategic Insight


Collaborate with COO and the executive team to develop and execute Feedems Strategic plan
Drive regional strategic decisions that subsequently translate into actional plans
Set comprehensive goals for performance growth 
Compile and submit monthly operational reports to the COO
Manage relationships with partners/ vendors


New Business and Organic Growth


Create and maintain a new regional business pipeline
Explore penetration into new business streams that will increase revenue
Manage the process of new business presentations and adapt proposals to correspond with client's needs


Financial Management 


Collaborate with the CFO and /or finance team to ensure the financial wellbeing of Feedem
Set and manage budgets, control costs and identify areas for cost saving and revenue generation
Ensure debtors status is monitored on a regular basis and that acceptable debtor's status is maintained 


Team Leadership


Build and lead high-performing teams
Create and foster organisational culture characterise by accountability, collaboration and innovation
Lead employees to encourage maximum performance and dedication


Quality Control and Process Improvement 


Establish and maintain quality control standards and continuous improvement processes
Continuously assess and improve operational process workflows to enhance efficiency and quality


Risk Management 


Assess and mitigate operational risks
Develop and implement contingency plans to address potential disruptions.


Compliance and Regulatory Oversight


Ensure that the organisation complies with all relevant laws, regulations and hospitality industry standards
Remain informed of changes in regulations that may impact Feedem


Stakeholder Relationships


Identify opportunities to enhance operational efficiency and client satisfaction, build and maintain strong relationships with key stakeholders, including customers, suppliers and regulatory agencies 
Represent Feedem in relevant industry associations and events


Closing Date    


2025/08/15 more

Job Advert Summary    


We are recruiting for a Cook to prepare meals and carry out duties to the requirements and satisfaction of the company and the client.


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
Ability to work within a... team


Duties and Responsibilities    


To liaise with Managers regarding menus and daily preparation requirements.
To prepare, cook and co-ordinate menu items for meals (vegetables, soups, desserts and salads) according to recipe specification and procedures.
To ensure that meals are ready and served at the specified times and in correct manner.
To clean and wash all small equipment used in cooking.
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


Closing Date    


2025/08/31 more

Job Advert Summary


We are recruiting for a Catering Manager in Retirment Sector.
The Catering Manager will be responsible for guiding the kitchen staff perform to efficiently, whilst establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff in Canteen environment.
Ensure high quality of food... preparation, presentation and service is up to Feedem standards by meeting all quality/star grading standards in all areas of responsibility.


Minimum Requirements


Tertiary culinary qualification or Chef diploma
Previous 5 years managerial experience in a Canteen Envirnment
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
Able to work manage multiple venues and functions at once
Ability to build and maintain a motivated team in a dynamic environment
Own transport & a valid driver's license required
Live or be able to travel to Bellville


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 and cash checks etc)
Oversee staff and payroll.


Closing Date


2025/08/24 more

Job Advert Summary


We are currently recruiting for a General Manager : Food and Beverage with Resturant experience to be responsible for overseeing all aspects of food and beverage in the organisation by ensuring high quality service standard.
Provide guidance by developing food and beverage team members and ensuring that policies, procedures and processes are implemented across... units.


Minimum Requirements


Planning & Organising – Thinks ahead, effectively manages time, identifies priorities and risks to deliver quality outputs on time
Lead people to Manage Change – provide people with a clear vision, direction and motivation towards achieving business objectives.
Integrative Thinking – explores multiple approaches to generate creative solutions
Promotes Collaboration and Stakeholder engagement
Problem Solving and Analytical Skills
Performance Driven and Self-Starter
Excellent communication skills
Ability to work under pressure
Business Acumen


Duties and Responsibilities

Financial Management


Financial Planning, Budget Management and Stock Management
Develop and manage the food and beverage budget, including revenue and expense forecasting, cost controls, and financial reporting.
Oversee and Manage Gross Profit weekly in line with allocated Gross Profit targeted budget.
Oversee and Manage Nett Profit weekly in line with allocated Nett Profit targeted budget.
Report weekly and monthly debtors accounts and follow up with the stakeholders weekly/monthly to ensure timeous payments within the 60 days period.
Check that the stock holding is in line with the stock limits/targets allocated per unit.
Oversee food and beverage ordering, receiving, and inventory management, ensuring adequate stock levels and optimal pricing.
Support with menu planning and pricing.
Create and implement menus that are both appealing to customers and align with the company’s budget.


Control and Organising


Provide the day-to-day management for the team to include planning, directing, and coordinating food service activities while providing feedback to the Operations Manager.
Ensuring all F&B operational efforts in the units achieve the F&B strategy and objectives.
Designs menus and works with Managers and chefs to develop new dishes and concepts to meet guest preferences and trends.
Handle all Food and beverage inquiries and ensure timely follow-up on the same business day.
Creating menus, ordering supplies, and managing staff
Ensure that customers are satisfied with food and service
Stay up to date with food and beverage industry trends, new product developments, and emerging technologies that can improve F&B operations.
Direction and guidance with the planning of the menus should the needs arises.
Weekly and Monthly Meetings and Reporting as and when required


Manage Risk


Maintain compliance with all food safety and sanitation regulations, including training staff on safe food handling and storage practices.
Ensuring that food preparation and sanitation standards are being met by all staff member.
As an appointed Section 16(2) assignee, ensure that Health and Occupational Safety Act and other applicable legislation is complied with.
Risk Assessments are done at contract commencement and annually reviewed.
Liaising with SHEQ Department on an ongoing basis on the development or review of the Health and Safety procedures and all legal documentation.
Ensure each contract achieves a minimum of 85% in their audits and that corrective action plans are in effected for non-compliances.
Ensure there is continuous improvement in contract health and safety compliance.
Ensure employee safety and that all incidents / accidents are reported and investigated.


Leading and Managing People


Provide leadership and guidance to direct reports and team members within the units.
Create a conducive environment which translates into productivity and high morale within the units.
Inspire direct reports and team members to deliver on key performance areas.
Adhere to legislative requirements, policies and procedures as well as systems.
Headcount management on new recruits, terminations, promotions according to your service agreement.
Management of labour turn over or attrition and the units.
Lead and manage the end-to-end performance management process for direct reports bi-annually.
Chair over disciplinary hearings on behalf of the organisation in alignment with statutory requirements and the policies and procedures of the organisation.


Managing Stakeholders


Manage Internal and external relationships
Build and maintain effective support structure, relationships across units and clients for seamless interactions.
Keep relevant parties informed to encourage operational effectiveness and efficiency.


Closing Date


2025/08/29 more

Job Advert Summary


We are looking for a skilled ward hostess to take deliver meals and beverages to the wards.


Minimum Requirements

Skills and Competencies


Good command of English . An additional laguage will be advantageous
Endurance to walk and stand for long hours.
Shifts, weekend work and overtime may be required
Ability to remain calm and professional at all... times
Excellent interpersonal skills.
Trustworthy and Reliable
Have good personal hygiene
Good interpersonal and communication skills


Qualifications


Grade 12
1 - 2 year experience in a similar role.
previous experience as ward hostess will be advantageous


Duties and Responsibilities


be liaison between kitchen and ward
Ensure that menus are delivered and collected timeously
Take meal and beverage orders from customers and place these orders in the kitchen.
Make menu recommendations and inform patients of any specials requrements
Deliver meals and beverages rooms when they have been prepared.
Check that patients are satisfied with their meal.
Ensure changes are communicated to kitchen supervisor
Work closely with manager on possible risks


Closing Date


2025/08/23 more