Food Service Manager

Position Summary

The Food Service Manager’s responsibilities include but are not limited to, building and managing client relationships and ensuring client satisfaction, preparing cycle menus, ensuring sufficient stock orders, ensuring equipment is maintained and in working order, overseeing food preparation, portion sizes, and the overall presentation of food. Inspect supplies, equipment, and work areas. Ensure employees comply with health and food safety standards and regulations.

As this Position forms part of the HSFA contract, you will be required to to work and relieve at other HSFA units

Key Responsibilities

KPA 1: Menu planning, cost and stock management/ control
- Customised 5 week menu cycle as per company, unit and dietetic requirements in conjunction with the unit budget
- Update the buying manual prices
- GERAFIN
- do daily issue sheets
- complete daily income sheets
- enter reasons for variation of daily GP when GP is 2% above or below budgeted GP
- send income summary and UT account monthly
- Stores/ Fridge/ Freezers according to SOP
- Standardize recipes according to the cycle menu system
- Compile a master order from recipes for each cycle
- Control purchases, issues and stock as per company requirements
- Oversee the storekeeper regarding reporting on and addressing any budgetary deviations and give feedback on the monthly UT summary. Further draft action plan for implementation if budget GP’s aren’t met.
- Oversee the storekeeper on completion and submission of weekly orders and stock receipt
- Plan and do cost calculations for functions
- Oversee the storekeeper and or supervisor on full daily spot checks/ counts, weekly and monthly stock take/ counts
- Ensure control of petty cash
- Ensure that special dietary requirements are adhered to and employees walk the extra mile with this
- Monitor preparation and work methods according to recipes and ingredients used
- Administer portion control
- Oversee and plan all external client meals Eg GERATEC frozen meals, Blue Nova staff meals
- Manage/ oversee the coffee shop in terms of:

- ensuring that the shop is sufficiently stocked at all times
- Ensure proper cash up and stock controls are in place
- Coffee shop costing
- Ensure efficient operations and sufficient employees in the coffee shop at all times

KPA 2: Build customer relationships and ensure client satisfaction
- Monitor client satisfaction feedback
- Be present in the dining room and/ or satellite dining room during all meal times
- Daily contact and communication with the unit manager and sisters
- Daily communication with residents regarding service standards and quality
- Take immediate corrective measures and actions when required
- Arrange resident’s meetings according to unit requirements
- Participate and involve the team and residents in meaningful engagement activities
- Environmental awareness: recycle and waste management as well as recycling surplus foods
- Attend all applicable client contact sessions
- Monitor all external client feedback

KPA 3: Personnel Management and administration
- Lead by example at all times
- Uphold and live by the company values at all times
- Plan, monitor and control employee attendance and registers/ clock cards
- Plan and manage employee leave
- Facilitate and record daily, weekly and monthly personnel meetings
- Plan and execute correct recruitment through Induction and exit programmes
- Carry out daily employee management and delegate when or where necessary
- Conduct monthly personnel planning to be able to execute the monthly action plan
- Manage employee performance according to company disciplinary procedures
- Keep employee files up to date
- Manage and promote teamwork and employee motivation
- Create a positive working environment beneficial to productivity, profitability and quality of work
- Work in and as part of a team to achieve excellence in Relationship Directed Support
- Drive a performance culture in line with HR directives

KPA 4: Training
- Adhere to training schedules set by Support office and ensure deadlines are met
- Show interest in personal and employee development
- Conduct on the job training
- Development log books in place
- Identify skills gaps and recommend additional training required to upskill employees and succession plan
- Attend all required meetings and scheduled training by ensuring the necessary cover at the unit and by means of own transport

KPA 5: Management and control of cutlery, crockery and other assets
- Complete annual inventory stock of kitchen equipment
- Conduct monthly stock take of crockery and cutlery
- Manage and control the use of crockery, cutlery and related equipment
- Keep records of all breakages
- Arrange for any replacements/ repairs of the above to be done as per company and client requirements

KPA 6: Manage hygiene, safety and quality control programmes
- Conduct daily, weekly and monthly planning of all food service tasks for the unit
- Execute and manage fo