Job Description

Department
University of Venda -> Vice Chancellor and Principal -> Deputy Vice Chancellor: Teaching and Learning -> Faculty of Health Sciences
Job Title
FOOD SERVICE MANAGER
Post Level
Grade 8
Job Type
Support - Univen Funded
Closing Date
10/10/2025
Job Requirements

Bachelor's degree or equivalent in Hospitality Management/Food Service Management/Dietetics/Nutrition. At least 4 years of managing food and beverage operations. Food service management professional (FMP) accreditation will be an added advantage, but not compulsory. A driver's license is a requirement.

Skills and competencies

Ability to manage in a diverse environment with a focus on client and guest services. Knowledge of the South African and industry-specific laws. Knowledge of food, food hygiene, and food preparation. Good business and commercial acumen. Strong leadership and motivating skills. Ability to build strong relationships with guests and staff. The ability to think quickly, work in stressful circumstances, and stay calm in a crisis. Financial, budgeting, and stock-taking skills. Sound decision making and problem solving. Attention to detail. Ability to forecast supplies as needed High level of initiative.

Duties:

1. Management of canteen operations

Draw up plans for the canteen operations for approval by the Executive Dean/ Faculty Manager. Manage the implementation of operational plans and ensure that they are achieved. Managing inventory of food supplies and other consumables, ordering necessary supplies as needed, and receiving deliveries.

2. Budgetary and cost control

Draw up budgets for the canteen for presentation to management. Manage canteen budgets according to set principles of the budget control in conjunction with the canteen supervisors and chef Maintain high turnover in the canteen through sales control measures and ensure that sales records are kept up to date Manage stock procurement effectively, making sure that the canteen is adequately stocked all the time Managing inventory, stock, and asset register control. Payment of suppliers

3. Food Safety Compliance Management

Develop a food safety management plan Perform bi-annual food safety audits Ensure quarterly deep cleaning of kitchens and food service areas Ensure that quarterly swabs are done in the storerooms, kitchen, and food service areas. Ensure that all kitchen processes or food service areas adhere to Hazard Analysis and Critical Control Points (HACCP) principles. Ensure compliance with local (municipal by-laws), national (regulation R638), and international standards regarding food safety. Ensure regular training of staff/students on food safety practices

4.

Training of students

Ensure that the canteen meets the training needs of the Department of Nutrition through maintaining consistent high standards of food and beverage service, food preparation, health, and hygiene. Align strategic objectives of the Department of Nutrition with food and beverage training and operations requirements. In collaboration with the Department of Nutrition, prepare a WIL timetable for Nutrition (and Hospitality) students in the operational area.

5.

Administration and supervision of staff

Prepare monthly schedules for all operational areas as well as leave administration for all staff. Hiring and managing training and development needs of staff in conjunction with HR/ Faculty Manager to ensure high performance within the canteen Ensure the implementation of performance management processes in the unit. * Supervise allocation of responsibilities to ensure optimum utilisation of human resources.