Food Service Manager

Purpose of the Position

The Food Service Manager is responsible for managing the day-to-day food service operations of the unit. The role ensures that meals are nutritious, appealing, cost-effective and prepared according to GERATEC’s quality, hygiene and food safety standards. The Food Service Manager is also responsible for employee leadership, financial and stock control, resident satisfaction and the continuous improvement of the overall dining experience.

Key Responsibilities

Food Service Operations

• Manage the daily preparation, production and service of meals.

• Implement and maintain a customised four-week menu cycle that meets residents’ dietary requirements and approved budgets.

• Ensure consistent use of standardised recipes, appropriate portion control and attractive food presentation.

• Monitor the quality, taste, texture and temperature of meals before service.

• Ensure meals are prepared and delivered according to the required service times.

• Maintain a visible management presence in dining areas during meal service.

Cost, Stock and Financial Management

• Manage food costs and gross profit within the approved budget.

• Compile food orders and oversee purchasing, receiving and issuing procedures.

• Complete and verify daily issue sheets and other required operational records.

• Conduct regular stock counts and investigate discrepancies.

• Ensure that storerooms, refrigerators and freezers are correctly organised, monitored and maintained.

• Identify opportunities to reduce food waste and improve operational efficiency.

Food Safety, Hygiene and Compliance

• Ensure compliance with food safety, hygiene, occupational health and safety requirements.

• Maintain high standards of cleanliness throughout kitchens, storerooms and food service areas.

• Ensure that food is stored, prepared and served according to approved procedures.

• Conduct regular inspections and address any areas of non-compliance.

• Monitor equipment condition and report maintenance requirements promptly.

Employee Management and Development

• Lead, support and motivate food service and kitchen employees.

• Plan employee duties and ensure effective workflow and productivity.

• Monitor attendance, timekeeping and employee performance.

• Conduct monthly employee meetings, training sessions and performance discussions.

• Identify development needs and provide practical, hands-on coaching.

• Promote teamwork, accountability and a resident-centred service culture.

Resident and Client Satisfaction

• Engage respectfully with residents and respond promptly to feedback or concerns.

• Conduct scheduled resident feedback meetings and implement agreed improvements.

• Monitor resident satisfaction with meals and dining services.

• Work closely with the client, dietitian and other relevant stakeholders.

• Support special events and meaningful dining experiences for residents.

Minimum Requirements

Recommended for inclusion in the advertisement, as formal qualifications and experience are not specified in the workplan.

• Relevant qualification in Food Service Management, Hospitality Management, Professional Cookery or a related field.

• At least three years’ supervisory or management experience within a food service, catering or hospitality environment.

• Sound knowledge of menu planning, food production, portion control and special dietary requirements.

• Experience in budgeting, gross profit management, stock control and food purchasing.

• Good understanding of food safety, hygiene and occupational health and safety requirements.

• Computer literacy and the ability to complete operational and financial reports.

• Experience within older-person services, healthcare or retirement living will be advantageous.

Key Competencies and Personal Attributes

• Strong leadership and employee-management skills.

• Excellent culinary and kitchen-management knowledge.

• Effective planning, organisation and time management.

• Strong communication and interpersonal skills.

• Empathy and a genuine commitment to resident wellbeing.

• Attention to detail and a consistent focus on quality.

• Financial awareness and strong problem-solving ability.

• Adaptability, accountability and a continuous-improvement mindset.

Working Requirements

The successful candidate must be willing to work according to the operational needs of the unit, including meal-service periods, special functions and occasional weekends or public holidays.

Send your CV to ***email_hidden*** .