Catering Project Manager

Duties & Responsibilities

• Lead and manage a large-scale catering operation, ensuring service excellence and operational efficiency across the site.
• Build, manage, and strengthen relationships with key client stakeholders and senior leadership teams.
• Drive financial performance through budgeting, forecasting, cost control, financial analysis, and profit growth initiatives.
• Ensure full compliance with Occupational Health & Safety legislation, food safety standards, hygiene requirements, and company policies.
• Oversee all food production and service delivery activities, ensuring consistent quality and customer satisfaction.
• Lead, develop, and motivate multidisciplinary teams through effective performance management, coaching, and succession planning.
• Implement and maintain operational controls, standard operating procedures, and quality assurance measures.
• Drive menu innovation and continuous improvement initiatives that enhance both customer experience and operational performance.
• Manage all aspects of administration, reporting, stock control, audits, budgets, and financial governance.

Skills and Competencies

• Stakeholder & Client Relationship Management
• Financial & Commercial Acumen
• Large-Scale Operations Management
• Culinary Expertise
• Health, Safety & Compliance Management
• Strategic Leadership
• Operational Excellence
• Team Development & Coaching
• Problem Solving & Decision Making
• Innovation & Continuous Improvement
• Results-Driven Mindset
• Exceptional Communication Skill

Qualifications

• Grade 12 / Matric.
• Relevant Hospitality Management qualification or equivalent tertiary qualification.
• Minimum 5 years' experience in a senior management role within contract catering, food service, hospitality, or a related sector.
• Proven experience managing large-scale, high-volume catering operations.
• Strong stakeholder and client relationship management experience.
• Demonstrated financial management expertise, including budgeting, forecasting, cost control, and profitability management.
• Strong culinary understanding and food production knowledge (non-negotiable).
• Comprehensive knowledge of Occupational Health & Safety, HACCP, food safety, and hygiene compliance.
• Excellent people management, communication, and leadership skills.
• Computer literacy and strong reporting capability.
• Valid driver's licence.