Project Manager

Purpose of the Role

The successful candidate will be responsible for managing the assigned unit in alignment with the sector’s strategic objectives, contractual obligations, and regulatory requirements. This role involves overseeing food production processes, ensuring the delivery of high-quality food services to clients, and managing the execution of creative events and functions.

Education and Experience Requirements

• Relevant tertiary qualification in Food and Beverage Services, Hospitality, or Culinary Arts (preferred).
• Minimum of 10 years’ experience in hospital catering (essential).
• Proven experience operating in competitive and sensitive markets (mandatory).
• Project management experience within the hospitality or catering industry (advantageous).
• Demonstrated experience in implementing change programs and unit mobilization (beneficial).
• Familiarity with brand guideline compliance and delivering outcomes within established frameworks.
• Experience in costing, budgeting, forecasting, and invoicing (advantageous).
• Demonstrated ability in leading and managing successful teams or departments.
• A valid driver’s license is required.

Key Areas of Responsibility

Operational Management

Menu and Food Production Oversight

Financial and Administrative Control

Compliance and Governance

People Management

Client and Service Excellence

Knowledge, Skills, and Competencies

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