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Job Summary
To lead and manage all aspects of Canteen and Catering functions - from planning the menu, costing the dish, sourcing of ingredients and executing (cooking) and training staff how to prepare the dish, ensuring seamless planning, profitability, and customer satisfaction. The Canteen & Functions Manager will act as a second “business owner”, driving operational excellence, managing staff, and coordinating logistics with precision and passion. The candidate needs to have the knowledge and experience to ensure hygiene and food safety standards are maintained at all times. ?️ Key Duties & Responsibilities: ? Function Planning & Execution Non-negotiable: Candidate needs to have previous chef experience and should have the ability to introduce new dishes on a constant basis. A large portion of duties will be catering bite-size finger snacks for events up to 500 pax Please do not apply unless you have a minimum of 7 years work experience in this field + proficient past chef experience. Ability to take direction well, with a calm and composed demeanor, even in high-pressure situations. Liaise with clients to understand unique requirements for each function. Design bespoke menus tailored to event type, budget, and dietary needs. Plan and coordinate all logistics including venue setup, staffing, and timing. Source ingredients and supplies in line with menu and budget constraints. Calculate food costs and build margin estimates per function to ensure profitability. ** Oversee day-to-day operations, including opening and closing procedures ? Financial & Inventory Management Conduct weekly stock takes across kitchen and bar. Monitor inventory levels and place orders to avoid shortages or overstocking. Track food and beverage costs and implement cost-control measures. Oversee ordering and inventory management to prevent shortages or excess stock. Prepare post-function financial reports including margin analysis and cost breakdowns. ? Staff Management Supervise and schedule kitchen and front-of-house staff – 8 staff Provide leadership, training, and performance feedback to team members. Ensure staff are briefed and aligned with function goals and service standards. ? Communication & Stakeholder Engagement Collaborate with internal departments (kitchen, FOH, procurement, finance) to ensure smooth operations. Maintain clear and professional communication with clients, suppliers, and team members. Act as the primary point of contact for all function-related queries and decisions. ? Operational Excellence Uphold hygiene, safety, and quality standards. Troubleshoot issues on the spot and ensure customer satisfaction. Continuously improve processes and suggest innovations to enhance service delivery. ? Customer Service Ensure exceptional customer service and handle complaints or disputes professionally. Monitor and improve the overall customer experience, including food quality, ambiance, and service speed. Act as the face of the business by interacting with stakeholders and building relationships. Please only apply if you have Cooking and Management experience. ✅ Required Skills & Attributes: Proven experience in restaurant / Canteen / hospitality management (minimum 7 years). Strong understanding of food costing, margin calculation, and inventory control. Excellent menu planning and culinary coordination skills. Good communication and interpersonal abilities. Highly organized with strong attention to detail. Self-starter with entrepreneurial mindset—operates as if the business is their own. Ability to lead and motivate diverse teams under pressure. Proficient in stock management systems and basic financial reporting ? Qualifications: Diploma in Hospitality Management, Culinary Arts, or related field (advantageous). Food Safety Certification (advantageous). Experience with POS and inventory software (e.g., GAAP, Pilot, Scadsys or similar). Police Clearance 8 Years minimum Cooking and Management experience essential. Remuneration and Benefits: · Market Related (22K) DOE per month · +-3 Months Leave per Annum
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