Purpose:
To standardize, optimize, and oversee all take-away food production processes across three branches, ensuring consistent quality, strict adherence to SOPs, and operational excellence in both the central kitchen and all take-away outlets.
Key Responsibilities:
- SOP Development & Enforcement
- Develop clear, detailed Standard Operating Procedures for every take-away task—from food preparation to packaging and delivery.
- Regularly review and update SOPs to ensure alignment with best practices and compliance standards.
- Drive strict adherence to SOPs across all stores with zero tolerance for unauthorized deviations.
- Recipe Management & Standardization
- Design, refine, and document recipes for all take-away and home replacement meals.
- Monitor compliance to recipe specifications and portion control, preventing recipe alterations.
- Maintain up-to-date recipe databases accessible to all kitchen and take-away staff.
- Quality Assurance & Compliance
- Conduct routine operational audits and quality checks to enforce SOP and recipe adherence.
- Identify and resolve quality or process issues immediately.
- Collaborate closely with food safety and health officers to maintain regulatory compliance.
- Take-Away Operations Oversight
- Act as the operational lead overseeing take-away functions across all branches, coordinating between the central kitchen and stores.
- Support and guide store management in take-away team operations and problem-solving.
HR Support & Staff Management
- Assist in hiring, onboarding, and training take-away staff focused on SOP compliance and hygiene.
- Enforce attendance, discipline, and performance standards within take-away teams.
- Facilitate ongoing employee development and skills training.
- Inventory & Supplier Coordination
- Collaborate with procurement to ensure ingredient consistency and availability.
- Monitor stock levels and optimize inventory to minimize waste.
- Cost Control & Budget Assistance
- Analyse food cost metrics, recommending efficiency improvements without compromising quality.
- Support budgeting for kitchen and take-away operations.
- Menu Innovation & Seasonal Adaptations
- Propose and test new menu items or seasonal offerings based on customer trends and sales insights.
- Adjust recipes seasonally while maintaining standardization.
- Training Program Development
- Create and deliver training programs and materials to ensure staff competency in SOPs and quality standards.
- Health, Safety & Hygiene Oversight
- Partner with OHS teams to ensure all take-away and kitchen areas comply with hygiene and safety regulations.
- Promote a culture of cleanliness, safety, and responsibility.
- Customer Feedback Management
- Track and analyse customer feedback regarding take-away products.
- Implement corrective measures promptly and communicate improvements to relevant teams.
- Reporting & Communication
- Provide timely operational, quality, and HR performance reports to executive management.
- Act as the communication bridge between kitchen, store management, and HR.
- Technology Utilization & Improvement
- Leverage or recommend operational tools (inventory management, scheduling software, quality tracking) to improve efficiency and accuracy.
Competencies & Qualities:
- Highly organized with strong attention to detail.
- Excellent leadership and coaching skills without formal managerial title.
- In-depth knowledge of food safety, hygiene, and compliance.
- Effective communicator and team collaborator.
- Analytical and data-driven mindset.
Proactive problem solver and operations optimizer
Education
Matric
Experience
Minimum three years experience
A Consultant will be in touch if you are shortlisted for the position. Please consider your application unsuccessful should you not have been contacted within 2 weeks. We will keep your CV on our database and contact you should you match the criteria of any other vacancies.
To apply for this job email your details to Sharonsmit@armstrongappointments.com