483 Catering jobs in South Africa

Overview

Roaring Fork Senior Living, Glenwood Spring’s premiere senior living community, is seeking an outgoing and organized Lead Server to join our team. The lead server is responsible for providing a quality dining experience for our residents and guests. They pride themselves on the happiness of their guests and maintains a positive attitude.

Ascent Living’s culture is centered on elevating senior living by creating a better life for our residents, their families and the team members who support them. We provide our teams with the resources to be successful and the opportunity to grow. Ascent Living cultivates an environment based on instilling trust, confidence and comfort. Roaring Fork Senior Living is an affiliate of Ascent Living Communities, Colorado’s premier boutique senior living company, and we are seeking applicants looking to build their career with us.

• 3 weeks of paid time off a year
• Medical insurance including vision and dental
• 100% employer paid life and long-term disability insurance
• Accident and short-term disability insurance
• 401(k) with employer match
• Sunny Day emergency savings account with employer match

• Manage the dining room staff during meal service
• Responsible for delegating, training, and scheduling the dining room servers
• Ensure cleanliness of the dining room and service stations
• Assist with serving as needed
• Handle the seating chart and make alterations as needed
• Make sure the dining room is clean and attractive immediately following meal service, with proper arrangement of tables and chairs, proper table decoration and settings, and clean carpets and floors.
• Responsible for inventorying the Front of House

• Minimum one year of serving experience
• Previous supervisor experience preferred
• Teamwork
• Good verbal communication skills
• Current ServSafe Certification preferred
• Due to the nature of the work performed by Ascent Living Communities, and that this position works with a vulnerable population, we do require a criminal background check be completed

$21.25 an hour, based on experience

Overview

Are you passionate about shaping the future of culinary education? The International Hotel School, Benoni Campus, is seeking a dynamic and dedicated Head of Department: Culinary Arts to manage the quality of provision, support and compliance within the Culinary Arts and Patisserie department.

• Patient and mentoring abilities – able to guide both students and staff with empathy and clarity.
• Problem solver – proactive in identifying challenges and implementing effective solutions.
• Service orientation – committed to delivering exceptional support to students and colleagues.
• Passion for student success – driven by a genuine desire to see students thrive academically and professionally.

• Minimum of a NQF 6 qualification in the hospitality area of specialization
• Scoped as a registered assessor for one of the institutional programme offerings
• 2 years team management experience
• Minimum 2 years lecturing experience
• Minimum 5 years Culinary Arts experience as a chef
• Knowledge of academic compliance within the vocational educational sector

• Proficient in computer software, apps, social media, and technology in general
• Stock control and inventory system proficiency
• Vocational, POE and practical assessment implementation and management skills

• Manage the CA department provision and success
• Responsible for reporting on stock and inventory control
• Conduct lectures and practical kitchen sessions
• Resolve student/sponsor queries, tracking, counselling and support
• Contribute towards curriculum improvement and development
• Apply assessment principles in line with the assessor code of conduct
• Invite industry guest speakers and arrange excursions
• Involvement in professional development activities for self and staff
• Research into industry trends
• Conduct induction and workplace foundation training

Overview

Fast Food Franchise requires a Franchise Manager in Gauteng

• Managing a portfolio of restaurants
• Driving sustainability, sales, and profitability of sites
• Assist with the development and implementation of Franchisee specific business plans and budgets
• Driving compliance in line with Franchise Agreements
• Interpret monthly management accounts, benchmark, and suggest corrective actions where necessary.
• Signing off project plans and executing restaurant revamps
• Protect brand integrity via implementation and measurement of Standards of Operations Programs
• Identify and communicate formal training needs to the training department for training intervention.
• Identify in-store training needs and implement on-the-job training interventions and coaching.
• Assist franchisees in selecting and formulating locality marketing strategies in order to increase brand awareness and grow their business turnovers.
• Ensure implementation of national marketing campaigns.
• Enforce correct use of all supporting elements such as point of sale, premiums
• Act as brand custodian and ensure brand integrity is protected at all times via adherence to all requirements across key functions namely, Operations, Development, HR, Training, and Marketing
• Lease and rental negotiations with different property groups for various sites
• Monitor Turnover Performance, Achieve budgeted LOL growth per FM region, Achieve Budgeted turnover, LSM plan executed as per regional plan, and actively drive Brands Marketing strategy
• Financial presentations to the Management Team and the Franchisee network
• Customer Service, Weekly calls, Monthly feedback on restaurants performance, one on ones with individual franchisees (outside required Ops calls)
• Drive franchisee attendance and participation at all regional meetings
• Expense Budget, Accommodation expenses in line with Budget, Traveling expenses in line with budget, Show Expense control initiative
• Operations, archive all budgeted revamps for FM Region,
• Active participation in FM incentives
• Achieve restaurant targeted Training Status as per Brand requirement
• Regional Operations reviews, Health Regulations, Customer Complaints, and Leadership and teamwork
• Operations Campaign, Campaigned Actively Managed and Actively manage poor performing restaurants
• Drive Business profitability for franchisees and 100 % achievement of all store targets

• Business Diploma + Grade 12
• 3 years of multi-store experience in the Restaurant Industry as an Area / Regional / Franchise Manager
• Advanced Excel skills
• 5 years experience in GAAP / Micros
• 5 years of experience in Food Cost control, Labour control, Budgets, Expenses, and sales targets
• 5 years of Restaurant / Fast Food General Manager experience
• Must be able to travel daily
• Only SA citizens will be considered

Overview

Location: Mercure Nottingham Sherwood Hotel

Are you ready to take the next step in your hospitality career? Aimbridge Hospitality EMEA are now seeking a dynamic and driven Food & Beverage Supervisor to inspire our team and elevate the guest experience. This is your chance to join a vibrant hotel environment where your leadership and flair for service will make a real impact

Aimbridge Hospitality EMEA are a division of the global Aimbridge Hospitality brand. We’re passionate about connecting great people to great experiences in exciting destinations, working with brands such as Hilton, IHG, Accor, Marriott and everything in between. From the rich diversity of our people and locations to our “people first” approach to business, the Aimbridge experience is like no other.

As part of the Aimbridge team, you will have access to industry leading benefits that include

• Industry leading training and leadership development opportunities
• Hotel discounts portfolio wide – Staff rates and up to 50% discount on food & beverage and spa
• Access to Stream - Stream up to 40% pay as it is earned and set automatic savings to support your financial wellbeing
• 24/7 access to our employee assistance programme
• Uncapped incentives to reward you for your contributions
• Staff meals on duty
• Starting salary above national minimum wage
• Free staff parking

As Food and Beverage Supervisor you’ll be responsible for delivering when it comes to all things F&B, while supervising larget part of the hotels food and beverage operations. This includes partnering with the Food and Beverage Manager in recruiting and managing staff, ensuring high levels of customer service, developing menus, maintaining inventory and budgets, and enforcing health and safety regulations. You'll also also assist in monitoring industry trends, analysing sales and financial reports, and work with marketing and sales teams to promote the hotel's food and beverage offerings. The role requires exceptional communication, and organisational skills, as well as a strong knowledge of food and beverage standards and best practices.

You'll always work with Aimbridge’s four pillars of Food and Beverage in mind: People, Product, Guest, Performance.

• Prior experience in delivering first class service in a food and beverage environment
• A deep understanding of food and beverage industry standards and best practices.
• You’ll be an inspirational people orientated person, with first class communication, and organisational skills.
• You’ll be equipped with a commitment to delivering an exceptional guest experience and living through our brand standards
• Please note that we will only be accepting applicants who are age 18 or above

At Aimbridge, we recognise that people are the heart of our business. As a Global leader, we are committed to representing our global community and offering everyone ‘A Place to Grow’

So, click apply today, we’d love to welcome you to our inclusive team shaping the future of hospitality.

Duties & Responsibilities

• Take full responsibility and management of the unit
• Need to be able to work in a demanding environment
• Setting and management of service delivery standards
• Lead, motivate, train and develop a team of staff
• Implement and maintain operational controls in line within budgetary requirements
• Ensure quality of food preparation, presentation and service is up to Fedics standards
• Ensure all Fedics policies and procedures are complied with
• Daily HR and IR issues (including training, development & performance management)
• Analyse and pre-empt client needs and possible complaints
• Take responsibility for all functions by organising, preparing & co-ordinating
• Management of all administration, finances, debtors, budgets, etc.
• Process Fedics paperwork and compile & understand weekly & monthly P & L
• Relationship building with the client and customers on a daily basis (essential)
• Must be able to work long hours and over weekends should there be a need
• Stay abreast of latest food trends and best practices

• Strong Business Acumen
• Interpersonal skills
• Time Management skills
• Computer Skills
• Honest and reliable
• Attention to detail
• Innovative approach to streamlining systems
• Communication & organisational skills
• Accuracy

• Matric and Culinary Tertiary qualifications
• Minimum of 5 yrs exp in a similar role/ Management exp Familiar accounting systems
• Previous experience would be highly advantageous.

Overview

We are recruiting for a Catering Manager in a Corporate Sector. The Catering Manager will be responsible for guiding the kitchen staff to perform to efficiency, establish standard menu options and recipes, order the food and supplies necessary to make these dishes, and oversee kitchen and line staff at two sites Mount Edgecombe. Ensure high quality of food preparation, presentation and service is up to Feedem standards by meeting all quality / star grading standards in all areas of responsibility.

• Guide kitchen staff to perform to efficiency, establish standard menu options and recipes.
• Order the food and supplies necessary to prepare these dishes.
• Oversee kitchen and line staff at two sites Mount Edgecombe.
• Ensure high quality of food preparation, presentation and service is up to Feedem standards by meeting all quality / star grading standards in all areas of responsibility.

Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5 000 people ranging from dieticians, chefs and human capital specialists to hygiene experts.

We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.

We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.

Be among the first 25 applicants

The successful candidate will oversee all food service activities, including managing daily kitchen operations, implementing production processes, controlling food and labor costs, and ensuring compliance with HACCP standards.

• Relevant tertiary qualification in food and beverage services or culinary arts.
• At least 3 years of progressive kitchen management experience.
• Experience working within budget guidelines to achieve results.
• Experience in high-volume, complex foodservice operations is highly desirable.
• Hospitality experience is an advantage.
• Knowledge of HSE regulations is beneficial.
• Understanding of special diets is essential.
• Healthcare sector experience is required.

• Familiarity with catering environments ranging from fine dining to casual restaurants.
• Knowledge of South African laws and industry regulations.
• Strong customer service and management skills.
• Excellent communication abilities.
• Proficiency in managing functions and balancing budgets to reduce costs.
• Computer literacy.
• Understanding of HSE standards.

• Assist in managing daily operations of the assigned unit.
• Support the implementation of production processes.
• Help manage food and labor costs.
• Maintain overall understanding of HACCP standards.
• Contribute to menu development and planning.
• Manage kitchen staff and brigade.
• Support strategic and daily operational management.

Empact Group is committed to employment equity and prioritizes candidates in line with legislation. By applying, you consent to the secure storage of your personal data in accordance with the Protection of Personal Information Act (POPI).

Overview

The Capital Hotels stands for equal opportunity while transforming the Hospitality Industry into a modern aspirational industry. Our dedicated staff believe in offering the highest level of guest service with dignity and integrity. Our staff are our everything!

WHY WORK FOR US? Our staff feel respected, appreciated, heard, successful and secure. We operate with a culture where managers don’t manage managers; we are all simply doers. Decisions regarding our best employees are fast, with talent recognised and promoted quickly. We recruit on experience but promote on values — the core of which is rigor and disciplined thought.

The F&B Supervisor is responsible for supervising and coordinating the daily activities for the Restaurant, Bar/s, Room Service, Conferencing and Functions at the Hotel. The position is primarily concerned with two main functional activities: supervision and front of house. The F&B Supervisor is second-in-charge to the F&B Manager and takes charge and runs the F&B operations in the absence of the F&B Manager.

• Matric
• Hospitality Qualification or Similar
• 1 - 2 Years proven Food and Beverage Supervisory experience
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Friendly, courteous and service-orientated
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills

Please note that relocation costs will be at your own expense if your application is successful and you reside outside of the city where the Hotel is located.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Restaurants

Overview

FOOD AND BEVERAGE SUPERVISOR

To supervise and control the Food and Beverage allocated areas and its staff members and to ensure that all duties are performed correctly and in a timely manner in accordance with the set standard of The Oyster Box with the intention of ensuring that the highest standard of performance and service is achieved by all Ocean Terrace staff. Also responsible to operate within the policies and procedures as set out in the operating manual.

• Hotelschool qualification and equivalent preferred
• 2 years experience in a similar position within a 4 or 5-star establishment
• Previous experience in food and beverage operations with a good understanding of culinary arts, food trends and beverage service
• Supervisory or managerial experience in a similar role is typically required
• Knowledge of Micros point of sale system
• Proficiency in Microsoft Office

• Ability to effectively listen and verbally communicate in English with all levels of staff, management and guests
• Ability to make decisions and work independently
• Excellent organizational skills
• Excellent leadership ability

• Guest Satisfaction
  • Aggregate scores from guest surveys or reviews related to food and beverage services
  • Measure satisfaction with the fine dining experience if applicable
• Revenue and Profitability
  • Track the monthly growth in food and beverage revenue
  • Evaluate the profitability of the food and beverage department aiming for high margins
• Menu Excellence
  • Introduce and measure the success of innovative and unique menu items
  • Monitor sales and profitability of high end and specialty beverages
• Service Quality
  • Evaluate the efficiency of service in turning over the tables without compromising quality
  • Maintain an optimal ratio to ensure attentive service
• Event and Banqueting Management
  • Evaluate the success of special events and banquets in terms of revenue and guest satisfaction
  • Event Execution Efficiency: Measure the efficiency of event planning and execution
• Waste Reduction and Sustainability
  • Waste Reduction targets: Set and monitor targets for reducing food and beverage wastage
  • Sustainability Initiatives: Implement and assess sustainability practices in food and beverage operations
• Upselling and Cross-selling
  • Measure the success of upselling strategies to enhance guest spending
  • Evaluate the success of cross-selling initiatives across different F&B offerings
• Staff Training and Development
  • Invest in continuous training to maintain high service standards
  • Track staff certifications in areas like wine knowledge or culinary expertise
• Mystery Shopper Scores
  • Mystery Shopper Evaluations: Use independent evaluations to measure adherence to service and quality standards
• Awards and Recognition
  • Aim for and measure the attainment of prestigious awards in the hospitality industry
  • Acknowledge and track staff members receiving accolades and recognition
• Revenue and Profitability
  • Measure the overall revenue generated from food and beverage sales
  • Evaluate the profitability of the food and beverage department by calculating the profit margin
• Inventory Management
  • Evaluate how quickly inventory is used and replaced
  • Efforts to minimize food and beverage wastage
• Staff Productivity
  • Assess the efficiency of staff utilisation in relation to business demand
  • Monitor the training hours provided to staff for continuous improvement
• Compliance and Quality
  • Ensure compliance with health and safety regulations
  • Monitor adherence to quality standards in food and beverage preparation and service
• Wine and Beverage Program
  • Curating an impressive wine and beverage program to complement the culinary offerings
  • Training staff on wine pairing and maintaining a well-stocked bar
• Continuous Improvement
  • Identifying areas of improvement and implementing initiatives to enhance overall efficiency and guest satisfaction
  • Staying updated on industry trends and incorporating best practices into operation

The Oyster Box Hotel is committed to achieving an inclusive and diverse workforce that reflects the demographics of South Africa with our Employment Equity objectives; preference will be given to candidates from designated groups as defined by the South African Employment Equity Act.

If you wish to be considered for this position please forward your CV together with an internal job application to the P&C Office or email:

Required Experience: Manager

Asset Management, Data Management, Fire, Jboss, Accounts Payable, Application Support

Full-Time

years

1