Catering Manager - Port Elizabeth

Duties & Responsibilities

• Manage the day-to-day catering operations to ensure consistent, high-quality food and service delivery
• Ensure full compliance with food safety, hygiene, health and safety, and statutory requirements at all times Implement and maintain HACCP systems, food safety audits, and corrective actions
• Plan, cost, and manage menus in line with client expectations, nutritional guidelines, and budget targets Monitor food quality, portion control, presentation, and service standards
• Control food, labour, and operational costs to achieve agreed financial targets
• Prepare and manage operational budgets, forecasts, and cost reports
• Manage stock ordering, storage, rotation, and wastage control
• Liaise with suppliers to ensure quality, pricing, and delivery standards are met
• Recruit, train, schedule, and manage catering staff to meet operational needs
• Conduct performance management, coaching, and disciplinary processes in line with company policies
• Ensure accurate completion of payroll inputs, timesheets, and staff records
• Build and maintain strong client relationships through regular communication and service reviews
• Handle customer complaints professionally and implement corrective actions
• Ensure cleanliness, maintenance, and correct use of catering equipment and facilities
• Conduct regular site inspections, risk assessments, and compliance checks Implement continuous improvement initiatives to enhance service quality and efficiency
• Ensure all company policies, procedures, and brand standards are followed
• Complete required operational, financial, and compliance reporting accurately and on time

Skills and Competencies

• Strong leadership and team management skills
• Menu planning and cost control expertise
• Knowledge of stock control and procurement processes
• Ability to manage budgets and financial reporting
• Excellent communication and client relationship management

Qualifications

• Minimum Grade 12 Relevant catering, hospitality, or food service qualification preferred
• Minimum 3–5 years’ experience in a catering or food service management role
• Proven experience managing teams in a high-volume food environment
• Sound knowledge of food safety, hygiene, and health & safety legislation