The successful candidates’ responsibilities will include, but are not limited to:

• Stock management:
  • Calculate quantities and type of stock required for menu / item lists (master orders); 
  • Place orders on time at the approved supplier; 
  • Check the stock received about quantity and quality. Check delivery note / invoice and sign accordingly. Follow up on the differences with the supplier, and ensure that the necessary corrections are made; 
  • Ensure that the stock is stored according to food safety protocols; 
  • Keep control, and record daily, the stock received and dispatched;
  • Dispatch stock by the prescribed menu / item lists. Ensure the accuracy of ingredients / items; 
  • Ensure that the unused and excess stock are handled according to food safety protocols;
  • Conduct monthly stock takes, according to divisional rules;

• General management: 
  • Ensure that personnel of the Food Service Unit maintain a positive relationship with clients; 
  • Address challenges / issues that may arise, and make the necessary adjustments;
  • Assist clients with complaints, and ensure communication of unacceptable behaviour towards clients according to prescribed guidelines;
  • Assist in compiling manuals / regulations for use in the Food Service Unit;
  • Ensure that maintenance procedures are constantly applied and that inventory procedure is followed;
  • Ensure that workspace and equipment are optimally utilised – application of ergonomics;
  • Ensure that the work environment, activities, and personnel of the Unit comply with Safety and Hygiene regulations;
  • Control the wear and care of protective clothing to preserve the department’s image;

• Human Resource management: 
  • Plan work activities and supply constant guidelines to personnel about the execution of duties. Supply guidance / advice to personnel, where required;
  • Monitor continuous performance levels of personnel with a formal and approved performance management system;
  • Involve personnel in decision-making processes within the Food Service Unit;
  • Control the quality of work activities of personnel with formal and informal quality control regulations;
  • Take steps, in a participating way, with clearly formulated goals, to improve work performance that does not meet standards;
  • Supply the necessary information/support to the Food Service Manager with regard to handling unacceptable work performance of personnel with performance management/disciplinary procedure guidelines;
  • Supply the necessary information / support to the Food Service Manager with regard to attending to grievances submitted by personnel with the aid of prescribed grievance procedure guidelines;
  • Attend to personnel queries, and inform the Food Service Manager if necessary; 
  • Ensure that the work schedule is correct and consequently applied; 

• Financial administration: 
  • Ensure that purchases and other expenses are done according to guidelines;
  • Monitor prices with regard to items / menus and functions, and ensure that it complies with prescriptions;
  • Communicate financial deviations to the Food Service Manager;
  • Collate and submit monthly financial reports to the Manager: Food Services, Procurement and Inventory; 

• Administration:
  • In regards to the Production Unit:  
    • Contribute to the constant development, evaluation, and adjustments in terms of the standardization of recipes and costing of cycle menus. Ensure that guidelines of the recipe database are followed;
    • Communicate development, evaluate results, and adjust suggestions to the Food Service Manager;
    • Provide constant constructive contributions, amendments and innovations to the menus, where necessary.  Ensure that the correct procedures in terms of menu amendments are followed, and that information, changes, and / or amendments are communicated to the Food Service Manager in good time;

• In regards to the Dining Hall Unit:
  • Plan a daily production schedule with the aid of meal statistics, menus, and stock on hand. Organize the execution thereof;
  • Check and ensure that the recipe and menu, as well as service guidelines are executed;
  • Ensure that dishes are ready in good time for serving;
  • Record meal statistics every month and give them to the Food Service Manager. Keep copies of statistics available, on file;

• General and ad-hoc:
  • Attend to functions according to prescribed guidelines;
  • In consultation with the Food Service Manager, discuss specific needs and preferences with the clients involved (i.e. students, house committees, staff) and do the necessary planning of the menus, stock, preparation of venue, décor, etc. Communicate instructions to personnel and monitor the execution thereof.
  • Ensure that the clients’ needs are constantly met and adjust where applicable;
  • Attend to special projects according to prescribed guidelines.

MINIMUM REQUIREMENTS:

• National diploma: Food Service Management; with
• A minimum of three years’ experience in food service / hospitality services.

REQUIRED COMPETENCIES (SKILLS, KNOWLEDGE AND BEHAVIOURAL ATTRIBUTES):

• Knowledge:
  • Have in-depth knowledge of food service operations and mass catering;
• Technical competencies:
  • Good business aptitude and insight;
  • Administrative skills;
  • Computer literacy and good numerical skills;
  • Communication skills (including bilingual);
  • Numerical skills and reasoning.;
• Behavioural competencies
  • Ability to work independently;
  • Interpersonal skills: communication, conflict management, and group work;
  • Leadership skills;
  • Organisational skills;
  • Responsible;
  • Reliable;
  • Punctual.

ADDED ADVANTAGES AND PREFERENCES:

• B Tech / degree in Hospitality; with
• Five years’ experience in general supervision, with specific reference to food services / hospitality services;
• Valid code 8 (B) driver’s license.