Catering Manager Johannesburg South

Salary: Market Related Job Type: Permanent Sectors: Hospitality General Reference: 197034 Employment Equity Position Job Type: Permanent Sectors: Hospitality General Reference: 197034 Employment Equity Position Sectors: Hospitality General Reference: 197034 Employment Equity Position Reference: 197034 Employment Equity Position

Employer: Empact Group

Main Purpose of the job:Successful incumbent in this role, will be focusing on food service and day to day operations in the kitchen, including menu planning, working on specialised diets, staff supervision functions and logistics. Catering Manager are required to understand budgets ensure compliance on health and safety standards (HACCP). Maintain good relations with clients and guarantee exceptional customer service. Education and Experience required:Tertiary qualification in Food & Beverage Services or Culinary ArtsMinimum 3 years’ progressive kitchen management experienceProven track record of delivering results within budgetHigh-volume, complex foodservice experienceSpecial diets knowledgeStrong understanding of HSE regulations (advantageous)Excellent leadership, communication, and customer service skillsComputer literacy and solid HACCP knowledgeKnowledge, Skills and Competencies:Deep understanding of food hygiene, HACCP principles, and local health regulations. Comprehensive knowledge of food preparation, different cuisines, dietary restrictions, and standardized recipe scaling. Knowledge of business management, strategic planning, resource allocation, and profit margins. Understanding of different service styles (e.g., plated, buffet, cocktail) and catering equipment. Financial acumen to balance budgets, manage inventory, price menus, and minimize waste. Strong organizational and planning skills to synchronize vendors, staff, and event timelines. Experience with event management software, scheduling systems, and inventory POS tools. Exceptional verbal and written communication to coordinate seamlessly with clients, kitchen brigades, and front-of-house staff. Ability to lead, motivate, and delegate tasks effectively to kitchen and serving staff. High emotional intelligence to assess client needs, handle feedback, and exceed customer expectations. Quick, critical thinking to resolve unexpected issues under pressure. The capacity to multitask and ensure all meal services and event schedules are executed on timeKey areas of responsibility:Overseeing daily kitchen operations in a high-volume settingImplementing and monitoring production processesManaging food and labour costs within budgetMaintaining full compliance with HACCP standardsPlanning and developing menus for varied dietary requirementsLeading, motivating, and managing the kitchen brigadeSupporting strategic and day-to-day operational decisionsStrong understanding of HSE regulations (advantageous)Excellent leadership, communication, and customer service skillsComputer literacy and solid HACCP knowledge