Kitchen & F&B Operations Manager
Description
A registered non-profit company (NPC) established to create safe and inclusive spaces in which activists can come together to build more just cities, countries and planet.
To strategically lead and oversee the entire food and beverage function , ensuring exceptional guest experiences across the Kitchen and Café, and conferencing/evening services, seamless team coordination, and operational excellence from the kitchen operations to service delivery. Driving revenue sales for the Cafe & Kitchen
To apply, please send a CV by email to:
Key Responsibilities:
Leadership & Team Management
● Directly manage the Head Chef, Sous Chef, and FOH/Admin staff.
● Set performance expectations, conduct reviews, and drive team development.
● Facilitate weekly team meetings and ensure alignment across departments.
Operational Management
● Oversee daily kitchen and café operations, including events and conferencing.
● Create and refine SOPs for efficiency, safety, and consistency.
● Ensure compliance with health, safety, and labour regulations.
Menu & Culinary Collaboration
● Partner with the Chefs to ensure menus are creative by aligning to our food justice pillar, inclusive, seasonal, and cost-effective.
● Ensure adherence to portion control, food cost management, and waste reduction practices.
● On the job guidance to improve culinary skills and support cooking operational demands
Guest Experience & Service Quality
● Establish and uphold high standards of customer service.
● Oversee front-of-house team training and ensure consistent, warm, and professional guest interaction.
● Manage and review guest feedback systems.
Inventory & Procurement
● Lead stock-taking processes for food, beverages, disposables, and cleaning items.
● Approve purchasing orders and maintain supplier relationships.
● Forecast demand and ensure par level management.
Financial Oversight
● Monitor food and beverage cost percentages and profit margins.
● Identify and resolve cost leakages or inefficiencies.
● Support budgeting, forecasting, and expense reporting.
Compliance & Risk Management
● Maintain licenses, inspection reports, and SOP records.
● Conduct periodic internal audits and mitigate risks.
Innovation & Events
● Propose new culinary experiences, events, and sustainability initiatives.
● Stay abreast of industry trends and integrate innovative approaches.
Qualifications & Experience
● Minimum 5 years in senior culinary/hospitality operations roles.
● Proven experience as a professional chef (e.g., Head Chef or Executive Chef, Kitchen Manager).
● Hospitality Management or Culinary Arts qualification (NQF Level 5+ preferred).
● Solid track record managing teams, guest-facing environments, and F&B budgets.
Skills Profile
Technical Skills
● Food costing and GP margin tracking
● Menu engineering
● Stock control and procurement systems
● Computer literacy (POS systems, Excel, ordering platforms, invoice capture)
● Operational SOPs and health/safety compliance
Core Competencies
● Strategic thinking and decision-making
● Budgeting and business acumen
● Leadership and mentorship
● Project and change management
● Knowledge about plant based, gluten-free and vegan trends will be advantageous