Category Manager - Midrand at Servest SA

Job Context    

• Servest Catering ,a business unit within the Servest Group Pty Ltd has a position for a Catergory Manager.As the Procurement Category Manager, you will be responsible for developing and executing comprehensive procurement strategies for assigned business unit, considering market trends, supplier capabilities, and business requirements, identifying, evaluating, and managing suppliers to establish strong partnerships and ensure the delivery of high-quality goods and services. You will also be required to implement cost-saving measures, negotiate favourable contracts, and drive value for money in procurement decisions and oversee contract negotiations, terms, and conditions to secure favourable agreements and manage contract renewals.

Minimum Requirements    

• Matric
• Bachelor’s degree in Business Administration, Hospitality, Procurement , Supply chain or related field
• 5-10 years of experience in catering or foodservice management, with a proven track record of driving revenue growth and profitability
• 2-3 years Project management experience in food industry
• 2-3 years Operational Finance experience
• Strong understanding of vendor management, procurement, and supply chain management
• Excellent communication, negotiation, interpersonal skills and Proficient in Microsoft suite.
• Has a solid understanding of rebate-based contracts.
• Ability to manage multiple projects and priorities in a fast-paced, deadline-driven environment
• Experience with marketing and sales strategies in the foodservice industry
• Certification in Procurement or Supply Chain Management (e.g., CSCP, CIPS) advantageous
• Exposure to Spend Analysis Software and Contract Management Software
• 5 years of relevant experience

Duties & Responsibilities    

KEY PERFORMANCE AREAS

• Supplier Management
• Supplier database Management
• Supplier Applications, Contracts and SLA’S
• Audit Purchase Orders – where applicable
• Cost Savings- By initiating and implementing cost saving projects within the business unit.
• Supply Chain Resilience – By ensuring there is always an alternative in every category to withstand disruptions.
• Quality Management Systems- Maintain updated documentation as per IMS 9001:2015

RESPONSIBILITIES

• Develop and implement catering strategy and roadmap to drive growth and profitability
• Manage catering portfolio, including product development, pricing, and positioning
• Collaborate with vendors and internal stakeholders to ensure effective product sourcing and vendor management
• Monitor and analyze market trends and competition to inform business decisions
• Create and maintain strong relationships with key customers and partners
• Administration of tenders.
• Develop and execute marketing campaigns to drive sales and customer engagement
• Manage catering team, including training, coaching, and performance management
• Know the South African foodstuffs, Cosmetic and Disinfectant Act,1972 (FCD)