Catering Manager

SUMMARY:
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POSITION INFO:

Lead and manage all on-site catering operations within a large school campus, ensuring consistent delivery of high-quality food service, effective staff leadership, strict compliance with health and safety standards, and strong financial and operational control across multiple food service outlets.

Minimum Requirements & Qualifications:

• Matric (Grade 12)
• Related qualification in culinary or hospitality 
• 5 years experience managing high-volume food service operations
• Experience within a school or educational institution is advantageous
• Proven experience managing teams across multiple kitchens or service outlets
• In-depth knowledge of food safety, hygiene standards, and HACCP principles
• Experience with budgeting, food cost control, and operational financial management

Key Performance Areas:

• Full operational management of a large central kitchen and multiple satellite service points
• Ensure efficient, consistent daily food service to students and staff
• Recruit, train, schedule, supervise, and manage catering staff
• Plan and manage menus suitable for a school environment, including dietary and allergy requirements
• Control food costs, stock levels, ordering, waste reduction, and supplier performance
• Ensure full compliance with food safety, hygiene, and health regulations
• Implement and monitor HACCP and internal food safety procedures
• Manage budgets, operational reporting, and coordination with senior management
• Oversee kitchen equipment use, maintenance, and workflow efficiency
• Plan and deliver catering for school events, meetings, and functions