35 Fast Food Crew jobs in South Africa

Main Purpose Of The Position
Provide effective supervision of team members in respect of policies, procedures and standards on product, administration, hygiene, maintenance, customer service, labour utilization and employee relations and relieve the Restaurant Manager (RM) when required to do so.

Key Responsibilities

• Assist Management in the achievement of CHAMPS (Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service) standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations.
• Manage shifts in accordance with Company policies and procedures including directing the activities of employees in maximising sales, operating efficiency and profitability.
• Allocate responsibilities to each employee on shift and monitor performance accordingly
• Ensure that all employees follow correct maintenance procedures in accordance with the established maintenance roster and advise RGM of any repairs or maintenance required
• Ensure that controls and procedures are implemented to protect the safety and security of employees, customers, property, and company funds are maintained by all employees on all shifts under supervision.
• Report to the RGM/RM any aspects of employee relations, customer service, health inspection issues that are likely to affect the operation of the restaurant.
• Assist the RGM/RM to implement restaurant training programmes for staff to enable them to maximise performance and realise their career potential.
• Support and demonstrate all company culture initiatives & principles acting as a role model and providing leadership as necessary.
• Drive culture in the restaurant by fostering and building engagement by adopting all Culture initiatives

Skills & Competencies

• Language skills
• Excellent command of the English language
• Strong communication skills
• Numerical skills
• Strong numeracy skills
• Basic understanding of financial information
• Computer literacy skills
• Intermediate MS Office skills (Teams, Excel, Word)
• Cognitive competencies
• Guest Orientation
• Coaching
• Delegate and follow-up
• Excellence orientation
• Listening and feedback
• Accountability and dependability
• People Development
• Planning and organising
• People competencies
• Treat team members fairly and with respect.
• Recognize and encourage team members using CHAMPS.
• Coach and support team members in their roles.
• Use team feedback to improve performance.
• Demonstrate teamwork by assisting and cross-training team members.
• Help hire, develop, and promote team members.
• Administer discipline and ensure compliance with regulations and policies.
• Foster positive teamwork and brand culture.
• Ensure comprehensive induction and safety training for all staff.
• Roster staff effectively according to labor schedules.
• Assist in preparing weekly labor schedules to meet budget.
• Customer competencies
• Model and teach compliance standards to drive CUSTOMER MANIA.
• Continuously coach team members on delivering CUSTOMER MANIA.
• Handle customer concerns promptly and help resolve issues.
• Complete compliance evaluations and implement improvements.
• Ensure customer satisfaction with a sense of urgency.
• Achieve compliance standards by exceeding CHAMPS expectations.
• Handle customer complaints effectively to ensure repeat business.
• Maintain accurate product levels and projection tools.
• Order supplies, check deliveries, and monitor stock levels.
• Complete store compliance checks each shift and take corrective action.
• Report serious customer complaints to the Restaurant General Manager.
• Profits & Sales competencies
• Communicate profitability goals and BSC results to team members.
• Adhere to cash handling and banking procedures.
• Maintain appropriate levels of labor, products, supplies, and equipment.
• Monitor and control costs to maximize profit performance.
• Report and rectify cost deviations.
• Order supplies, check deliveries, and monitor stock levels.
• Adhere to food, labor, and semi-variable standards each shift.
• Communicate sales targets and support team members to achieve them.
• Inform team members about marketing initiatives and promotions.
• Forecast restaurant needs and determine scheduling/labor needs.
• Encourage suggestive selling and upselling.
• Execute Local Store Marketing initiatives.

Attributes

• Strong literacy skills
• Strong organisational skills
• Team player
• Excellent planning and time management
• Sense of urgency
• Resilience, flexibility & commitment

Basic Requirements

• Grade 12 or equivalent qualification
• Minimum 2 years as a Team member
• Shift Supervisor Certified
• Clear Disciplinary record
• Own reliable transport
• Must be contactable 24/7 by means of a reliable cell phone
• Must be able to work shifts, public holidays and weekends due to the nature of the industry

Important Notes

• This job profile is subject to change and/or be altered to be in line with the requirements of the position that may vary from time to time and the employee will be duly informed of such amendments and/or changes and/or alterations made.
• The employee may be required to perform duties from time to time that is not specified in the job profile, depending of the nature of work and requirements by the company.
• The job profile is linked to individual performance reviews and/or appraisals, competency assessments and development plans
• Closing date for applications: 20 October 2024

MAIN PURPOSE OF THE POSITION:

Provide effective supervision of team members in respect of policies, procedures and standards on product, administration, hygiene, maintenance, customer service, labour utilization and employee relations and relieve the Restaurant Manager (RM) when required to do so.

KEY RESPONSIBILITIES:

Assist Management in the achievement of CHAMPS (Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service) standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations.

Manage shifts in accordance with Company policies and procedures including directing the activities of employees in maximising sales, operating efficiency and profitability.

Allocate responsibilities to each employee on shift and monitor performance accordingly

Ensure that all employees follow correct maintenance procedures in accordance with the established maintenance roster and advise RGM of any repairs or maintenance required

Ensure that controls and procedures are implemented to protect the safety and security of employees, customers, property, and company funds are maintained by all employees on all shifts under supervision.

Report to the RGM/RM any aspects of employee relations, customer service, health inspection issues that are likely to affect the operation of the restaurant.

Assist the RGM/RM to implement restaurant training programmes for staff to enable them to maximise performance and realise their career potential.

Support and demonstrate all company culture initiatives & principles acting as a role model and providing leadership as necessary.

Drive culture in the restaurant by fostering and building engagement by adopting all Culture initiatives

SKILLS & COMPETENCIES:

Language

Excellent command of the English language

Strong communication skills

Numerical

Strong numeracy skills

Basic understanding of financial information

Computer literacy

Intermediate MS Office skills (Teams, Excel, Word)

COGNITIVE COMPETENCIES:

Guest Orientation

Capacity to focus and achieve standards of service, which comply with the highest expectations of clients.

Coaching

Capacity to develop followers by providing them with clear and simple instructions, demonstrations and explanations and systematically exposing them to planned but increasingly challenging tasks

Delegate and follow-up

The capacity to delegate specific task, not to take control of all tasks, to implement follow up control actions and/ or coaching actions where necessary

Excellence orientation

Capacity to focus on and achieve standards of service which comply with the highest expectations of clients

Listening and feedback

To listen and understand what has been heard clearly and objectively, provide positive helpful and productive feedback to the team

Accountability and dependability

The ability and capacity to take responsibility for own actions, others can rely on you, loyal and steadfast

People Development

Capacity to appreciate people's development needs

Planning and organising

The capacity to arrange the availability and allocation of resources the utilisation of control systems as well as the delegation and coo-ordination of tasks and duties of individuals and groups.

To plan, prioritise and systemise the action in line with required resources.

Delegate and follow-up

The capacity to delegate specific task, not to take control of all tasks, to implement follow up control actions and/ or coaching actions where necessary

People

Demonstrates 'BELIEF IN PEOPLE' by treating each person on their team fairly and with respect

Recognise Team members frequently using CHAMPS and encourages them to recognize each other.

Coach and support Team Members and train them to do their jobs well.

Assist RGM/RM to use Team Member feedback, such as Voice of Champions, to improve restaurant performance.

Demonstrates 'TEAMWORK' by helping Team Members with their work, cross training them, effectively resolving their concerns.

Help RGM/RM to hire, develop and promote Team members

Assist to administer progressive discipline as needed, ensures compliance with all statutory regulations and in-house Company policies and procedures.

Encourage positive team work as per all Brand culture initiatives & principles

Assist RGM to ensure that all staff receive a comprehensive induction

Ensure that all restaurant staff is fully trained on all safety aspects

Ensure that the staff are effectively rostered to position as per the labour schedules

Assist Management and Restaurant Manager (RM) to ensure that all new staff receive a comprehensive induction and that all staff are correctly trained to perform those tasks assigned to them.

Assist Management and Assistant Restaurant Manager (ARM) to prepare the weekly labour schedule to ensure that all shifts are properly staffed and ensure that labour costs are in line with budget.

Customer

Drives CUSTOMER MANIA by role modelling and teaching Team Members to compliance standards.

Continuously advise and coach Team Members from delivering CUSTOMER MANIA

Demonstrates leadership by handling customer concerns on the spot using and by helping Team Members resolve customer concerns.

Complete all Compliance evaluations and implement actions to ensure resolution of issues and drive consistent improvement.

Demonstrates a sense of urgency that ensures customer satisfaction

Achieve required Compliance standards by ensuring that Team members are focused on exceeding customer expectations for CHAMPS (cleanliness, hospitality, accuracy, maintenance, product and speed of service)

Handle customer complaints effectively with the intention to ensure returned business and further exceeding customer expectations

Ensures that the correct volume of product is prepared to meet the level of business and that the the product projection tools are accurately maintained

Ensures that the correct level of supplies is ordered, deliveries checked and that stock levels are monitored on a daily and weekly basis and any discrepancies fully investigated and reported to the RGM/RM

Ensures that the Store Compliance check-up is completed during each shift, with corrective action taken as necessary.

Handles customer complaints correctly and reports all serious complaints to the Restaurant General Manager.

Profits & Sales

Assist RGM/RM to effectively communicate profitability goals and BSC (balance score card) results to Team Members

Ensure that the cash handling and restaurant banking procedures are adhered to and cash register and equipment are maintained properly.

Ensure that all restaurant resources such as labour, products, supplies and equipment are at correct levels to minimise additional costs to meet varying volumes of business

Maximise restaurant profit performance by monitoring cost of sales, labor costs, controllable expenses to ensure that they are in line with targets set

Report deviations regarding costs and expenses and devise an action plan to rectify

Ensure that the correct levels of supplies are ordered, deliveries are checked and stock levels are monitored.

Ensure that food, labour and semi-variable standards are adhered to each shift

Communicate restaurant sales targets to Team Members to achieve sales budgets

Identify barriers and opportunities to enhance sales and coach and support Team Members to achieve goals set for the shift

Continuously inform Team Members regarding relevant marketing initiatives and product promotions.

Help RGM/RM to forecasts restaurant needs and determines scheduling / labour needs.

Ensure that Team Members suggestive sell and up sell

Ensure that Team Members adhere to and execute Local Store Marketing (LSM) initiatives.

ATTRIBUTES:

Strong literacy skills

High personal standards

Position requires working over weekends and during festive season

Strong commercial skills & business acumen

Strong coaching skills that can achieve results through the team in a collaborative fashion

Proven analytical ability

Strong organisational skills

Team player

Excellent planning and time management

Sense of urgency

Resilience

Flexibility

Commitment

MINIMUM REQUIREMENTS:

The ideal candidate will have the following background and competencies:

Min Qualification required

Grade 12 or equivalent qualification

Basic Requirements

Supervisory level experience - minimum of 2 years; fast food industry will be an advantage

Must be able to work shifts, public holidays and weekends due to the nature of the industry

Reliable, honest and hardworking and MUST have contactable references

Valid South African ID

Clear criminal record

Must be contactable 24/7 by means of a reliable cell phone

No criminal record

IMPORTANT NOTES:

• This job profile is subject to change and/or be altered to be in line with the requirements of the position that may vary from time to time and the employee will be duly informed of such amendments and/or changes and/or alterations made.
• The employee may be required to perform duties from time to time that is not specified in the job profile, depending of the nature of work and requirements by the company.
• The job profile is linked to individual performance reviews and/or appraisals, competency assessments and development plans.

Are you a visionary leader with a passion for operations and development stores? We're looking for an Area Coach to join our dynamic Leadership Team at KFC Rohloff Group. Drive our franchise group's growth and success through operating of company owned restaurants within a designated area (5-10 stores), maximization of sales, profits and efficiencies, implementation of marketing programme, attainment of Company operating standards for the customer, operations, facilities, employment practices, coaching, support and development of management and restaurant team members.

• Manage the area in accordance with Company Policies and Procedures: including directing the activities of employees in maximising sales, customer service, operating standards, operating efficiency, and profit.
• Correct implementation of Employee and Customer Safety in restaurants: through monitoring of restaurant performance, enforcing standards, ensuring execution of procedures and allocation of financial resources.
• Investigating serious incidents and accidents and recommending appropriate corrective actions to the General Manager.
• Providing the appropriate training and resources to ensure customer and employee safety.
• Maximise sales and profit: through operational excellence, effective implementation of marketing promotions and identifying, recommending, and implementing sales growth opportunities, coordinate price changes, alert the General Manager to competitive activities within the area and recommend action.

• Advanced diplomas of bachelor’s degree.
• 4 to 6 years of experience in a management position QSR added benefit
• Financial acumen
• Leadership skills
• Planning skills
• Managing multiple stores
• Must be available on weekends and nights as appropriate to the needs of the business.
• Driver's License required.

• Competitive salary and bonuses.
• Comprehensive benefits.
• Collaborative, inclusive, and flexible work environment.

Overview

Main purpose of the Restaurant General Manager (RGM) position: Manage a quick service restaurant in accordance with the company policies and procedures through team management to ensure operational excellence.

• Achieve set standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service (CHAMPS).
• Manage Restaurant shifts in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, operating efficiency, and profitability.
• Forecast and schedule labour.
• Implementation of controls and procedures to protect the safety and security of employees, customers, property, and company funds.
• Manage stock and cost controls and maximise sales and profitability.
• Achieve Business Scorecard Targets and manage local store marketing activities.
• Employee Recruitment, Training and Development
• Living and leading with heart as a manager

• Prior managerial experience in the Hospitality and/or the Quick Service Restaurant (QSR) Industry. Minimum 3- 5 years.
• Proficiency in English, Numeracy and Computer Literacy (MS Office skills: Teams, Excel, Word).
• Grade 12 (NQF Level 4). An added tertiary qualification will be an advantage.
• A passion for product quality and the customer service experience, pride in the KFC Brand!
• It will be advantageous if you are based in: Cape Town/ Western Cape Areas
• Only suitable candidates will be contacted for an interview.

This job profile is subject to change and/or be altered to be in line with the requirements of the position that may vary from time to time and the employee will be duly informed of such amendments and/or changes and/or alterations made.

The employee may be required to perform duties from time to time that is not specified in the job profile, depending of the nature of work and requirements by the company.

We as a company are committed to Diversity, Equity, Inclusion and Belonging and will make an appointment in line with these points.

Overview

Main Purpose Of The Position: Provide effective supervision of team members in respect of policies, procedures and standards on product, administration, hygiene, maintenance, customer service, labour utilization and employee relations and relieve the Restaurant Manager (RM) when required to do so.

• Assist Management in the achievement of CHAMPS (Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service) standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations.
• Manage shifts in accordance with Company policies and procedures including directing the activities of employees in maximising sales, operating efficiency and profitability.
• Allocate responsibilities to each employee on shift and monitor performance accordingly.
• Ensure that all employees follow correct maintenance procedures in accordance with the established maintenance roster and advise RGM of any repairs or maintenance required.
• Ensure that controls and procedures are implemented to protect the safety and security of employees, customers, property, and company funds are maintained by all employees on all shifts under supervision.
• Report to the RGM/RM any aspects of employee relations, customer service, health inspection issues that are likely to affect the operation of the restaurant.
• Assist the RGM/RM to implement restaurant training programmes for staff to enable them to maximise performance and realise their career potential.
• Support and demonstrate all company culture initiatives & principles acting as a role model and providing leadership as necessary.
• Drive culture in the restaurant by fostering and building engagement by adopting all Culture initiatives

• Language skills
• Excellent command of the English language
• Strong communication skills
• Numerical skills
• Strong numeracy skills
• Basic understanding of financial information
• Computer literacy skills
• Intermediate MS Office skills (Teams, Excel, Word)
• Cognitive competencies
• Guest Orientation
• Coaching
• Delegate and follow-up
• Excellence orientation
• Listening and feedback
• Accountability and dependability
• People Development
• Planning and organising
• People competencies
• Treat team members fairly and with respect.
• Recognize and encourage team members using CHAMPS.
• Coach and support team members in their roles.
• Use team feedback to improve performance.
• Demonstrate teamwork by assisting and cross-training team members.
• Help hire, develop, and promote team members.
• Administer discipline and ensure compliance with regulations and policies.
• Foster positive teamwork and brand culture.
• Ensure comprehensive induction and safety training for all staff.
• Roster staff effectively according to labor schedules.
• Assist in preparing weekly labor schedules to meet budget.
• Customer competencies
• Model and teach compliance standards to drive CUSTOMER MANIA.
• Continuously coach team members on delivering CUSTOMER MANIA.
• Handle customer concerns promptly and help resolve issues.
• Complete compliance evaluations and implement improvements.
• Ensure customer satisfaction with a sense of urgency.
• Achieve compliance standards by exceeding CHAMPS expectations.
• Handle customer complaints effectively to ensure repeat business.
• Maintain accurate product levels and projection tools.
• Order supplies, check deliveries, and monitor stock levels.
• Complete store compliance checks each shift and take corrective action.
• Report serious customer complaints to the Restaurant General Manager.
• Profits & Sales competencies
• Communicate profitability goals and BSC results to team members.
• Adhere to cash handling and banking procedures.
• Maintain appropriate levels of labor, products, supplies, and equipment.
• Monitor and control costs to maximize profit performance.
• Report and rectify cost deviations.
• Order supplies, check deliveries, and monitor stock levels.
• Adhere to food, labor, and semi-variable standards each shift.
• Communicate sales targets and support team members to achieve them.
• Inform team members about marketing initiatives and promotions.
• Forecast restaurant needs and determine scheduling/labor needs.
• Encourage suggestive selling and upselling.
• Execute Local Store Marketing initiatives.

• Strong literacy skills
• Strong organisational skills
• Team player
• Excellent planning and time management
• Sense of urgency
• Resilience, flexibility & commitment

• Grade 12 or equivalent qualification
• Minimum 2 years as a Team member
• Shift Supervisor Certified
• Clear Disciplinary record
• Own reliable transport
• Must be contactable 24/7 by means of a reliable cell phone
• Must be able to work shifts, public holidays and weekends due to the nature of the industry

• This job profile is subject to change and/or be altered to be in line with the requirements of the position that may vary from time to time and the employee will be duly informed of such amendments and/or changes and/or alterations made.
• The employee may be required to perform duties from time to time that is not specified in the job profile, depending of the nature of work and requirements by the company.
• The job profile is linked to individual performance reviews and/or appraisals, competency assessments and development plans
• Closing date for applications: 20 October 2024

We are actively seeking exceptional talent to assist us in expanding the reach of the world's favourite fried chicken brand throughout this continent. If you're confident you have what it takes to join our Finger Lickin' Good family, take the next step and apply now.

• Manage the area in accordance with Company Policies and Procedures: including directing the activities of employees in maximising sales, customer service, operating standards, operating efficiency, and profit.
• Correct implementation of Employee and Customer Safety in restaurants: through monitoring of restaurant performance, enforcing standards, ensuring execution of procedures and allocation of financial resources.
• Investigating serious incidents and accidents and recommending appropriate corrective actions to the General Manager.
• Providing the appropriate training and resources to ensure customer and employee safety.
• Maximise sales and profit: through operational excellence, effective implementation of marketing promotions and identifying, recommending, and implementing sales growth opportunities, coordinate price changes, alert the General Manager to competitive activities within the area and recommend action.

• Diploma or degree in a relevant field

• Minimum 4 years’ experience in a similar role
• Experience in running Quick Service Restaurants- advantageous.

• Financial acumen
• Leadership skills
• Planning skills
• Managing multiple stores
• Must be available on weekends and nights as appropriate to the needs of the business.
• Driver's License required.

We are committed to Diversity, Equity, Inclusion, and Belonging and will make an appointment in line with these objectives.

Provide effective supervision of team members in respect of policies, procedures and standards on product, administration, hygiene, maintenance, customer service, labour utilization and employee relations and relieve the Restaurant Manager (RM) when required to do so.

KEY RESPONSIBILITIES :

1. Assist Management in the achievement of CHAMPS (Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service) standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations.
2. Manage shifts in accordance with Company policies and procedures including directing the activities of employees in maximising sales, operating efficiency and profitability.
3. Allocate responsibilities to each employee on shift and monitor performance accordingly.
4. Ensure that all employees follow correct maintenance procedures in accordance with the established maintenance roster and advise RGM of any repairs or maintenance required.
5. Ensure that controls and procedures are implemented to protect the safety and security of employees, customers, property, and company funds are maintained by all employees on all shifts under supervision.
6. Report to the RGM / RM any aspects of employee relations, customer service, health inspection issues that are likely to affect the operation of the restaurant.
7. Assist the RGM / RM to implement restaurant training programmes for staff to enable them to maximise performance and realise their career potential.
8. Support and demonstrate all company culture initiatives & principles acting as a role model and providing leadership as necessary.
9. Drive culture in the restaurant by fostering and building engagement by adopting all Culture initiatives.

SKILLS & COMPETENCIES :

1. Language: Excellent command of the English language.
2. Numerical: Basic understanding of financial information.
3. Guest Orientation: Capacity to focus and achieve standards of service, which comply with the highest expectations of clients.
4. Coaching: Capacity to develop followers by providing them with clear and simple instructions, demonstrations and explanations and systematically exposing them to planned but increasingly challenging tasks.
5. Delegate and follow-up: The capacity to delegate specific tasks, not to take control of all tasks, to implement follow up control actions and/or coaching actions where necessary.
6. Excellence orientation: Capacity to focus on and achieve standards of service which comply with the highest expectations of clients.
7. Listening and feedback: To listen and understand what has been heard clearly and objectively, provide positive helpful and productive feedback to the team.
8. Accountability and dependability: The ability and capacity to take responsibility for own actions, others can rely on you, loyal and steadfast.
9. People Development: Capacity to appreciate people's development needs.
10. Planning and organising: The capacity to arrange the availability and allocation of resources the utilisation of control systems as well as the delegation and co-ordination of tasks and duties of individuals and groups.
11. People: Demonstrates 'BELIEF IN PEOPLE' by treating each person on their team fairly and with respect.

MINIMUM REQUIREMENTS :

1. Supervisory level experience - minimum of 2 years; fast food industry will be an advantage.
2. Must be able to work shifts, public holidays and weekends due to the nature of the industry.
3. Reliable, honest and hardworking and MUST have contactable references.
4. Valid South African ID.
5. Clear criminal record.
6. Must be contactable 24 / 7 by means of a reliable cell phone.

IMPORTANT NOTES :

• This job profile is subject to change and/or be altered to be in line with the requirements of the position that may vary from time to time and the employee will be duly informed of such amendments and/or changes.
• The employee may be required to perform duties from time to time that are not specified in the job profile, depending on the nature of work and requirements by the company.
• The job profile is linked to individual performance reviews and/or appraisals, competency assessments and development plans.

Department

University of Venda -> Vice Chancellor and Principal -> Deputy Vice Chancellor: Teaching and Learning -> Faculty of Health Sciences

Job Title

FOOD SERVICE MANAGER

Post Level

Grade 8

Job Type

Support - Univen Funded

Closing Date

10/10/2025

Job Requirements

• Bachelor's degree or equivalent in Hospitality Management/Food Service Management/Dietetics/Nutrition.
• At least 4 years of managing food and beverage operations.
• Food service management professional (FMP) accreditation will be an added advantage, but not compulsory.
• A driver's license is a requirement.

Skills and competencies

• Ability to manage in a diverse environment with a focus on client and guest services.
• Knowledge of the South African and industry-specific laws.
• Knowledge of food, food hygiene, and food preparation.
• Good business and commercial acumen.
• Strong leadership and motivating skills.
• Ability to build strong relationships with guests and staff.
• The ability to think quickly, work in stressful circumstances, and stay calm in a crisis.
• Financial, budgeting, and stock-taking skills.
• Sound decision making and problem solving.
• Attention to detail.
• Ability to forecast supplies as needed
• High level of initiative.

Duties:

1. Management of canteen operations

• Draw up plans for the canteen operations for approval by the Executive Dean/ Faculty Manager.
• Manage the implementation of operational plans and ensure that they are achieved.
• Managing inventory of food supplies and other consumables, ordering necessary supplies as needed, and receiving deliveries.

2. Budgetary and cost control

• Draw up budgets for the canteen for presentation to management.
• Manage canteen budgets according to set principles of the budget control in conjunction with the canteen supervisors and chef
• Maintain high turnover in the canteen through sales control measures and ensure that sales records are kept up to date
• Manage stock procurement effectively, making sure that the canteen is adequately stocked all the time
• Managing inventory, stock, and asset register control.
• Payment of suppliers

3. Food Safety Compliance Management

• Develop a food safety management plan
• Perform bi-annual food safety audits
• Ensure quarterly deep cleaning of kitchens and food service areas
• Ensure that quarterly swabs are done in the storerooms, kitchen, and food service areas.
• Ensure that all kitchen processes or food service areas adhere to Hazard Analysis and Critical Control Points (HACCP) principles.
• Ensure compliance with local (municipal by-laws), national (regulation R638), and international standards regarding food safety.
• Ensure regular training of staff/students on food safety practices

4. Training of students

• Ensure that the canteen meets the training needs of the Department of Nutrition through maintaining consistent high standards of food and beverage service, food preparation, health, and hygiene.
• Align strategic objectives of the Department of Nutrition with food and beverage training and operations requirements.
• In collaboration with the Department of Nutrition, prepare a WIL timetable for Nutrition (and Hospitality) students in the operational area.

5. Administration and supervision of staff

• Prepare monthly schedules for all operational areas as well as leave administration for all staff.
• Hiring and managing training and development needs of staff in conjunction with HR/ Faculty Manager to ensure high performance within the canteen
• Ensure the implementation of performance management processes in the unit.
• Supervise allocation of responsibilities to ensure optimum utilisation of human resources.

People are the foundation of our business. Stellenbosch Hotel is committed to treating everyone with fairness, respect, and an appreciation for their individuality. We seek out and collaborate with individuals who align with our values and demonstrate a strong potential for growth and development. By fostering an environment of clear roles, open communication, wellness, alignment, and transparency, we empower one another to thrive. This approach inspires pride, cultivates loyalty, and builds lasting relationships.

Food Service Ambassador

Stellenbosch | On-site

Fixed-term contract

The main part of your role will be to ensure our guests receive world-class service, award-winning cuisine and memorable experiences at our conference & events, room service, bars, restaurants, and lounge.

As our Food Service Ambassador, you will work in any food and beverage outlet, such as room service, lounge, restaurant and conference & events. Preparing the area for service, warmly welcoming and seating guests, and providing attentive service throughout their dining or conference experience will be part of your role. You will excel at creating personalised guest experiences, skillfully upselling products, and consistently meeting targets.

With your Matric Certificate, you have relevant experience at an upmarket restaurant in a 4* environment. Having worked across multiple functions, you have a background in using Pilotas well as food and beverage service operations skills, and youre able to work shifts. Your neat and professional appearance accompanies excellent communication and selling skills.

To apply, please click the apply button

Please apply by no later than close of business on03 October 2025.

If you have not heard from us within 2 weeks after the closing date of this advert, please deem your application as unsuccessful.

Preference will be given to candidates who meet the requirements of our Employment Equity Plan