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