Job Description

Job Advert Summary

We are currently recruiting for a General Manager : Food and Beverage with Resturant experience to be responsible for overseeing all aspects of food and beverage in the organisation by ensuring high quality service standard. Provide guidance by developing food and beverage team members and ensuring that policies, procedures and processes are implemented across units.



Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5 000 people ranging from dieticians, chefs and human capital specialists to hygiene experts.



We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.



We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.

Minimum Requirements

Planning & Organising - Thinks ahead, effectively manages time, identifies priorities and risks to deliver quality outputs on time Lead people to Manage Change - provide people with a clear vision, direction and motivation towards achieving business objectives. Integrative Thinking - explores multiple approaches to generate creative solutions Promotes Collaboration and Stakeholder engagement Problem Solving and Analytical Skills Performance Driven and Self-Starter Excellent communication skills Ability to work under pressure Business Acumen

Duties and Responsibilities

Financial Management

Financial Planning, Budget Management and Stock Management Develop and manage the food and beverage budget, including revenue and expense forecasting, cost controls, and financial reporting. Oversee and Manage Gross Profit weekly in line with allocated Gross Profit targeted budget. Oversee and Manage Nett Profit weekly in line with allocated Nett Profit targeted budget. Report weekly and monthly debtors accounts and follow up with the stakeholders weekly/monthly to ensure timeous payments within the 60 days period. Check that the stock holding is in line with the stock limits/targets allocated per unit. Oversee food and beverage ordering, receiving, and inventory management, ensuring adequate stock levels and optimal pricing. Support with menu planning and pricing. Create and implement menus that are both appealing to customers and align with the company's budget.

Control and Organising

Provide the day-to-day management for the team to include planning, directing, and coordinating food service activities while providing feedback to the Operations Manager. Ensuring all F&B operational efforts in the units achieve the F&B strategy and objectives. Designs menus and works with Managers and chefs to develop new dishes and concepts to meet guest preferences and trends. Handle all Food and beverage inquiries and ensure timely follow-up on the same business day. Creating menus, ordering supplies, and managing staff Ensure that customers are satisfied with food and service Stay up to date with food and beverage industry trends, new product developments, and emerging technologies that can improve F&B operations. Direction and guidance with the planning of the menus should the needs arises. Weekly and Monthly Meetings and Reporting as and when required

Manage Risk

Maintain compliance with all food safety and sanitation regulations, including training staff on safe food handling and storage practices. Ensuring that food preparation and sanitation standards are being met by all staff member. As an appointed Section 16(2) assignee, ensure that Health and Occupational Safety Act and other applicable legislation is complied with. Risk Assessments are done at contract commencement and annually reviewed. Liaising with SHEQ Department on an ongoing basis on the development or review of the Health and Safety procedures and all legal documentation. Ensure each contract achieves a minimum of 85% in their audits and that corrective action plans are in effected for non-compliances. Ensure there is continuous improvement in contract health and safety compliance. Ensure employee safety and that all incidents / accidents are reported and investigated.

Leading and Managing People

Provide leadership and guidance to direct reports and team members within the units. Create a conducive environment which translates into productivity and high morale within the units. Inspire direct reports and team members to deliver on key performance areas. Adhere to legislative requirements, policies and procedures as well as systems. Headcount management on new recruits, terminations, promotions according to your service agreement. Management of labour turn over or attrition and the units. Lead and manage the end-to-end performance management process for direct reports bi-annually. Chair over disciplinary hearings on behalf of the organisation in alignment with statutory requirements and the policies and procedures of the organisation.

Managing Stakeholders

Manage Internal and external relationships Build and maintain effective support structure, relationships across units and clients for seamless interactions. * Keep relevant parties informed to encourage operational effectiveness and efficiency.