Job Description

Job Summary

Job Roles & Responsibilities

Additional Job Roles & Responsibilities

Additional Responsibilities 3

Job Knowledge

• Knowledge of legislative requirements relating to the catering industry.
• Working knowledge of relevant codes of practice/legislation and quality assurance systems.
• Food hygiene and first aid training /certification and evidence of continuous professional development.
• Knowledge of food service, food production and employee management.
• Knowledge of personal health standards.
• Experience in Food Service industry or large volume meal services.
• Strong leadership and team development skills.
• Solid written and verbal communication skills.
• Experience of a commercial approach, devising initiatives to improve the service to the customer.
• Extensive experience of managing a catering service and successfully leading a team of staff in a high volume food production outlet.
• Excellent interpersonal and customer facing skills and the ability to maintain professionalism, display patience, resilience and politeness within a pressurized environment.
• Ability to coordinate and organize the activities of catering personnel to ensure customer satisfaction and increased returns
• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

Competencies

Agility

AI Fluency

Catering L3

Food Presentation L3

Leadership

Quality

Quality and Safety L3

Resilience

Site Planning and Preparation L3

Vendor Management L3

Education

Bachelor's Degree in Hospitality or Food and Beverage related course