Catering jobs in Centurion, Gauteng

Company: Farm2Fork (F2F)

Location: Kyalami, Johannesburg

Division: Agrigrow

Reporting Structure: Restaurant Manager

Position Overview

Farm2Fork is seeking an organised, hands-on Front of House Coordinator to coordinate customer service, manage stock and support daily kitchen operations.

The successful candidate will ensure that front of house and kitchen teams work together efficiently, stock is accurately controlled, and customers receive prompt, professional service. The role requires strong administration, team coordination and practical assistant kitchen management skills.

Key Responsibilities

Front of House Operations and Customer Service

• Coordinate daily front of house activities, including service preparation, staff allocation and opening and closing procedures.
• Ensure customer areas, service counters and dining spaces are clean, organised and ready for service.
• Welcome and assist customers, respond to enquiries and resolve complaints professionally.
• Coordinate orders with the kitchen to ensure accuracy, timely preparation and efficient service.
• Communicate menu changes, unavailable items, specials and dietary requests to service staff.
• Monitor service standards and address delays or operational challenges promptly.
• Support catering functions and events with service preparation and coordination.

Stock Control and Management

• Monitor food, beverage, packaging, cleaning supplies and other operational stock.
• Maintain accurate records of stock received, issued, transferred, returned and written off.
• Conduct regular stock counts, reconcile physical quantities against records and investigate discrepancies.
• Monitor minimum stock levels and prepare replenishment requests to prevent shortages and unnecessary overstocking.
• Receive deliveries and verify quantities, quality, expiry dates and pricing against orders and delivery documents.
• Report damaged, incorrect or short deliveries and coordinate returns or replacements.
• Ensure stock is labelled, dated, securely stored and rotated using first-in, first-out or first-expiry, first-out principles, as appropriate.
• Track wastage, spoilage and breakages, and recommend corrective action.
• Control stock issuing and monitor usage against sales, production requirements and portion standards.
• Prepare stock reports and highlight unusual usage, losses or slow-moving items.

Assistant Kitchen Management Support

• Assist the Kitchen Manager or Head Chef with daily kitchen planning and operational coordination.
• Communicate expected customer volumes, bookings and event requirements to the kitchen team.
• Help coordinate preparation schedules and ensure ingredients, packaging and equipment are available.
• Support adherence to approved recipes, portion sizes and food presentation standards.
• Assist with kitchen staff allocation, shift handovers and task follow-ups.
• Monitor order flow and coordinate with front of house staff during busy service periods.
• Assist with checking cleaning schedules, storage conditions and temperature records.
• Report equipment faults and follow up on maintenance requirements.
• Support menu availability planning by identifying shortages and coordinating approved alternatives with the kitchen lead.

Staff Coordination and Supervision

• Allocate daily duties to front of house staff and support kitchen staffing arrangements.
• Conduct service briefings covering menu availability, bookings, customer requirements and operational priorities.
• Monitor attendance, presentation, hygiene and completion of assigned duties.
• Assist with onboarding and practical training for new staff.
• Encourage teamwork and clear communication between kitchen, service and management teams.
• Escalate staffing, performance or disciplinary concerns to the relevant manager.
• Hygiene, Food Safety and Operational Standards
• Monitor cleanliness and hygiene across service areas, storage spaces and relevant kitchen work areas.
• Support safe food handling, appropriate storage and the prevention of cross-contamination.
• Ensure customer allergy and dietary information is accurately communicated to the kitchen.
• Check that cleaning materials are stored separately from food and used appropriately.
• Complete operational checklists and report hazards, incidents or non-compliance promptly.
• Support safe working practices and readiness for internal inspections.

Administration and Cost Control

• Maintain stock sheets, wastage logs, purchase requests and daily operational records.
• Liaise with suppliers regarding orders, delivery schedules and discrepancies within delegated authority.
• Assist with monitoring food costs, consumable usage and other controllable expenses.
• Support point-of-sale operations, cash-up checks and sales reconciliation where assigned.
• Follow approval procedures for purchases, refunds, discounts and stock adjustments.
• Provide management with updates on stock availability, service issues and maintenance needs.

Minimum Requirements

• Matric / Grade 12.
• Qualification in Hospitality Management, Food and Beverage Operations, Catering Management or a related field would be advantageous.
• At least 2–3 years’ relevant experience in a restaurant, catering, hospitality or food service environment.
• Practical experience in stock receiving, stock counts, reconciliation, ordering and wastage control.
• Experience coordinating front of house operations and supervising staff.
• Experience supporting a Kitchen Manager, Head Chef or kitchen operations team.
• Working knowledge of food safety, hygiene, stock rotation and food storage practices.
• Proficiency in Microsoft Office, particularly Excel.
• Experience using point-of-sale and stock management systems would be advantageous.
• Availability to work shifts, weekends, public holidays and events as required.

Essential Skills and Competencies

• Stock accuracy: Strong numeracy, recordkeeping and attention to detail.
• Inventory planning: Ability to anticipate stock needs and prevent shortages.
• Kitchen coordination: Understanding of food preparation workflows, portion control and service timing.
• Customer service: Professional, approachable communication and effective complaint handling.
• Team supervision: Ability to allocate work, guide staff and follow up on standards.
• Organisation: Ability to coordinate several tasks and priorities during busy service periods.
• Cost awareness: Ability to identify wastage, stock losses and unnecessary expenditure.
• Problem-solving: Practical decision-making and timely escalation of issues.
• Integrity: Accountability when handling stock, cash and company resources.
• Adaptability: Willingness to assist across front of house and kitchen support functions.

Key Performance Indicators

• Accurate stock records and timely completion of stock counts.
• Stock discrepancies investigated and reported promptly.
• Reduced avoidable wastage, spoilage and stock shortages.
• Efficient order coordination and timely customer service.
• Positive customer feedback and effective complaint resolution.
• Consistent completion of hygiene, opening and closing checklists.
• Accurate, timely operational reports and purchase requests.
• Effective communication and teamwork between front of house and kitchen staff.

Pay: R6 000,00 - R10 000,00 per month

Work Location: In person