Job Vacancies at Feedem

Skills and Competencies

• Culinary Qualification advantageous
• Experience as a Assistant Cateriing / Chef in a very educational envorinment
• Entrepreneurial Skills.
• Organizing and Planning ability.
• Marketing and promotion skills.
• Interpersonal skills: Leadership & Relationship Building
• Good Communication (written & verbal).
• Customer service orientated.
• Financial acumen.
• Passionate, good attitude, driven, energetic & commitment to service excellence.

Qualifications    

• Matric
• Relevant qualification
• Must be computer literate (MS Office)
• 3 - 5 years’ experience in a similar role
• Strong in functions and coordination

Duties and Responsibilities

• Oversee overall management, planning, and control of the functions and Kitchen operation - maintaining 5-star standards set by both the company and the client within agreed budgetary limits.
• Manage all client events, quoting on function requirements and function bookings.
• Manage and report functions reservations.
• Sufficient monitoring of operations during service times.
• Assist in control of production costs.
• To liaise or ensure correspondence with clients both verbally and electronically
• Assist the Management team as required.
• Build and maintain customer and client relationships.
• Supervise & maintain quality and service at all times to the highest level.
• Ensure that all control measures are in place for all revenue/cash handling/stock control and invoicing all clients after functions.
• Debtors control and follow up on payments.
• Ensure all Feedem policies and procedures are complied with.
• Assist in Special Projects.
• Taking stock of food items when requested to do so
• Ensuring the smooth management of the banqueting
• Required to work overtime when requested
• Ensure operations are in accordance with Feedem standard

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Minimum Requirements

• Tertiary culinary Degree or Project Management Qualificcation.
• Previous 8 -15 years managerial experience in the B&I or Corporate sector advantageous
• Excellent food skills required.
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
• Strong admin skills
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver's license 

Duties and Responsibilities

• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
• Understand and maintain all financial aspects of the business – budgeting, forecasting.
• Weekly visits to units according to time plan which is to be handed to Operations Manager during the preceding week. Clients to be
• visited while calling at the units. Prepare and present SLA and/or agreements with clients as required.
• Comprehensive checking of all weekly returns compiled by unit management. Training and guidance to ensure management complete administration accurately.
• Unit visit objectives to include increase turnover, staff motivation, retention and organic growth. Restructure staffing and staffing levels to obtain optimum efficiency.
• Adherence of all close-off dates as per present system regarding administration systems and information received from the units.
• Spot stock and cash check on at least one unit per week.
• Implementation of the company administration manual as well as regular meetings at contracts regarding matters delegated to you on an ongoing basis.
• To assist/attend functions as and when required.
• Assist Sales team with tenders/ proposals and rebids.
• Assist/co-ordinate kitchen upgrades.
• Client entertainment and relationship building.
• Co-ordinate client/customer and surveys and consequent follow-ups.
• Attend catering forum/ canteen committee meetings or management meetings as required.
• Conduct monthly catering managers meeting.
• Attend a selection of catering unit monthly meetings.
• To report and take action where appropriate, on any complaints, accident, theft, loss, damage, fire, or unfit food.

go to method of application »

Minimum Requirements

• Tertiary culinary Degree or Project Management Qualificcation.
• Previous 8 -15 years managerial experience in the B&I or Corporate sector advantageous
• Excellent food skills required.
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
• Strong admin skills
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver's license 

Duties and Responsibilities

• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
• Understand and maintain all financial aspects of the business – budgeting, forecasting.
• Weekly visits to units according to time plan which is to be handed to Operations Manager during the preceding week. Clients to be
• visited while calling at the units. Prepare and present SLA and/or agreements with clients as required.
• Comprehensive checking of all weekly returns compiled by unit management. Training and guidance to ensure management complete administration accurately.
• Unit visit objectives to include increase turnover, staff motivation, retention and organic growth. Restructure staffing and staffing levels to obtain optimum efficiency.
• Adherence of all close-off dates as per present system regarding administration systems and information received from the units.
• Spot stock and cash check on at least one unit per week.
• Implementation of the company administration manual as well as regular meetings at contracts regarding matters delegated to you on an ongoing basis.
• To assist/attend functions as and when required.
• Assist Sales team with tenders/ proposals and rebids.
• Assist/co-ordinate kitchen upgrades.
• Client entertainment and relationship building.
• Co-ordinate client/customer and surveys and consequent follow-ups.
• Attend catering forum/ canteen committee meetings or management meetings as required.
• Conduct monthly catering managers meeting.
• Attend a selection of catering unit monthly meetings.
• To report and take action where appropriate, on any complaints, accident, theft, loss, damage, fire, or unfit food.