The main purpose of this role is to manage and coordinate the Nourish programme of the Sustainability Institute as a values-aligned and financially self-sustaining entity within the organisation. The programme includes a café that serves light meals and drinks, a children’s feeding scheme, venue rental and catering, and a small product line called Wild Harvest. The overall purpose of the Nourish Programme is to:

- nourish a sense of community through food by creating safe and inclusive spaces for children, students, staff, and the broader community to connect and build relationships across backgrounds, ages and cultures; and to
- nourish mind, body and soul through food by creating transformative learning experiences, serving food that is healthy and nutritious, and making people feel welcome and at home

The Nourish Programme does this by:
- Creating warm and welcoming spaces
- Offering the kind of food that makes all people feel welcome, included, and happy
- Abiding by the SI food principles that support a regenerative food system
- Creating learning opportunities

Responsibilities

The responsibility of the Nourish Programme Manager is to ensure that the Nourish Programme is financially self-sustaining while simultaneously achieving its main purpose, as listed above. The core areas of responsibility include:

1. Ensure financial health of entire portfolio (café, children’s feeding scheme, venue hire and catering, and Wild Harvest range), including but not limited to:
- Assume responsibility of pricing for products and services
- Assume responsibility of budgeting and monitoring expenses
- Assessing and improving profitability

2. Achieve the main purpose of the Nourish programme including but not limited to:
- Set goals to achieve the vision and mission
- Monitor and evaluate progress on goals and impact
- Apply and integrate the SI food philosophy and principles across the portfolio

3. Manage the Nourish Team including but not limited to:
- Appraise staff performance and provide feedback to improve productivity
- Train new and current staff on proper customer service practices, as well as other identified training areas
- Organise, lead and motivate the team

4. Co-ordinate and manage operations of entire portfolio to achieve the main purpose, and to maximise impact as well as efficiency (café, children’s feeding scheme, venue hire and catering, and Wild Harvest range) including but not limited to:
- Plan menus in consultation with Chefs and in line with SI food philosophy
- Respond efficiently and accurately to customer complaints and feedback
- Maintain stock levels and order new supplies as required
- Promote and market the income-generating aspects of the portfolio
- Handle administration and paperwork
- Manage and coordinate bookings and reservations for venue hire and catering
- Plan, coordinate and manage all events, including logistics, set-up, and take-down (events might be after-hours)

5. Strategic planning and implementation, including but not limited to:
- Instigate developmental initiatives that support the main purpose of the Nourish Programme, in support of the organisational vision and mission
- Assist with creating thought-leadership pieces on the unique and innovative elements within the programme that contribute to overall greater awareness of its existence and impact
- Work with other SI programmes to develop strategic alignment and embeddedness between the Nourish programme and the rest of the organisation

6. Integration, hosting and facilitation of educational activities, including but not limited to:
- Give tours to visiting groups
- Create educational activities related to food for children, staff, and students
- Maximise on educational potential of the entire portfolio as part of a learning institution

Qualifications & Experience

- A post-grade 12 qualification within business administration, hospitality management or culinary schooling
- Proven work experience in the hospitality industry, for example as a restaurant manager, restaurant general manager, catering manager or similar role
- A qualification (such as a short course, degree, or workshop) within food sustainability-related topics, or experience working for food sustainability initiatives
- Knowledge and experience in child nutrition is a plus
- Understanding of basic accounting and POS systems is a plus

Key attributes & Competencies

- Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and staff
- Strong leadership, motivational and people skills
- Acute financial management skills
- Solid understanding of hospitality procedures and best practices
- Entrepreneurial mindset – a self-starter that takes initiative, innovates, and has agency
- Passionate about regenerative food systems sustainability
- Lifelong learner
- High level of self-awareness and open to feedback and personal growth
- Commercial awareness
- Excellent customer service skills
- Detail-oriented
- Proficient in MS Office, Google Suite and relevant software such as POS systems
- Flexibility and problem-solving aptitude
- Excellent time management and organizational skills
- Outstanding communication (verbal and written) and interpersonal skills
- Ability to work in high-stress situations
- A well-developed palate for delicious food and an understanding of basic nutritional concepts for both children and adults

Application Deadline: 14 April 2021