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Application to be submitted to:

Closing date: 28 March 2024

Scope & General Purpose of the Job:

This Project Manager position demands a unique combination of culinary excellence, business acumen, and entrepreneurial vision. The successful candidate will contribute to the success of CSG by delivering exceptional dining experiences while driving growth and innovation within the retail and culinary landscape.

Responsible to: Area Manager
Responsible for: Kitchen Staff
In communication with: Operations Manager, Area Manager, HR, Payroll and Finance Department

Education / Qualification and Experience Requirements:

Minimum Education / Qualification: Minimum Level / Years of Experience:
Food Services Management Diploma / or Equivalent 5 to 8 years' experience in similar role

Key Performance Areas:

  1. Product and Menu Design: Create and innovate menus that resonate with customer preferences, while adhering to cost considerations and maintaining impeccable presentation.
  2. Financial Management: Demonstrate a solid grasp of financial concepts to manage budgets effectively, control costs, and ensure profitability while delivering high-quality offerings.
  3. Budget and Reporting: Demonstrate a solid grasp of financial concepts to manage budgets effectively, control costs, and ensure profitability while delivering high-quality offerings.
  4. Hygiene, Safety, and Quality Standards: Uphold the highest standards of hygiene, safety, and quality, ensuring compliance with regulations and maintaining a safe environment for both customers and staff.
  5. Purchasing and Stock Control: Strategically manage purchasing, inventory, and stock control to optimize resources, minimise waste and ensure the availability of ingredients for a seamless operation.
  6. Management of Food Production, Service, and Functions: Oversee food production processes and service operations to ensure consistency, excellence, and customer satisfaction across various functions and events.
  7. Client Liaison and Retention: Build strong client relationships through effective communication and personalized service, fostering loyalty and repeat business.
  8. Risk Management: Identify potential risks in operations and implement proactive measures to mitigate them, ensuring smooth and uninterrupted service.
  9. Management of Human Resources (Subordinates): Lead, inspire, and guide kitchen staff, cultivating a motivated team focused on achieving goals and maintaining a positive work environment.


  1. Professional cooking skills
  2. Menu planning skills
  3. Communication skills
  4. Financial skills
  5. Interpersonal skills
  6. People management skills
  7. Planning and organizing skills
  8. Analytical skills

Additional Skills Requirements:

  1. Retail and Entrepreneurial Skills: The role of the Project Manager also encompasses skills associated with retail operations and an entrepreneurial mindset.
  2. Retail Acumen: Apply retail principles to enhance the customer experience, optimize product placement, and drive sales growth.
  3. Innovation and Adaptability: Embrace an entrepreneurial approach to adapt to changing market dynamics, identify emerging trends, and introduce innovative ideas to the menu and service offerings.
  4. Strong food background
  5. Well spoken – must be able to communicate in English
  6. Strong organisational and time management skills
  7. Be able to multitask
  8. Excellent Food hygiene and Health and safety skills – ISO 9001 advantageous
  9. Must be able to manage a large Catering Team on various sites
  10. Excellent Food trend knowledge
  11. Own reliable transport – will have to travel between units
  12. Computer and accounting system literate
  13. Able to start asap


  1. No Valid Driver’s License or Own Reliable Vehicle
  2. Insufficient Length of Service
  3. Lack of Sufficient Experience
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