Catering Manager
Botswana
Key Responsibilities:
Ensure that costing and issue sheets are captured daily and furnished to the Camp Manager for approval.
Monitor food costs and GP's on the management accounts in accordance with the site budget and ensure that SMC forecasted GP's are in line with actual daily GP's.
Monitor participation per meal and use it to forecast meal quantities to prevent stock over issues.
Oversee the menu planning and implementation according to budget and client specifications and the translation into stock requirements.
Ensure stock orders are placed one month in advance with the Supply Planner, including supporting documentation.
Ensure that all meals are cooked and made in accordance with menu specifications and approved recipes.
Ensure that the menu cycle is correctly followed and that orders take logistics challenges and time constraints into account and that the 60-day menu cycle is adhered to.
Organise and manage special functions on behalf of the client.
Manage the catering staff work schedule including the daily per shift attendance of staff and overtime management in accordance with the site budget.
Ensure all catering and kitchen equipment is in working order and that a preventative maintenance plan is in place and adhered to in accordance with the HSEQ or site-specific reporting template.
Required Qualifications and Skills:
Recognised qualification in Catering and Hotel Management
8 years catering experience in an industrial kitchen of which 4 years should be at supervisory or management level.
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