Catering Manager
Facilities Management, Business Services
Minimum Requirements
- Minimum Grade 12 Relevant catering, hospitality, or food service qualification preferred
- Minimum 3–5 years’ Experience d Catering Manager to lead and manage catering operations.
- The successful candidate will ensure exceptional food quality, service delivery, and compliance with health and safety standards while driving operational excellence and client satisfaction.
- As the leading integrated facilities solutions provider in Africa and the Middle East, operating in over 28 countries, with over 40 000 employees, the Tsebo Solutions Group enables businesses to optimise their efficiency and productivity, and become more successful.
- We take responsibility of our customers’ non-core activities outside of their expertise, empowering them to focus on their core business.
- Our local expertise, global standards and innovative cross-divisional solutions, such as catering, cleaning, facility management and security, give us the edge to optimise our customers non-core operations, allowing them to enjoy reduced cost, risk and complexity.
- Strong leadership and team management skills
- Menu planning and cost control expertise
- Knowledge of stock control and procurement processes
- Ability to manage budgets and financial reporting
- Excellent communication and client relationship management
- Manage the day-to-day catering operations to ensure consistent, high-quality food and service delivery
- Ensure full compliance with food safety, hygiene, health and safety, and statutory requirements at all times Implement and maintain HACCP systems, food safety audits, and corrective actions
- Plan, cost, and manage menus in line with client expectations, nutritional guidelines, and budget targets Monitor food quality, portion control, presentation, and service standards
- Control food, labour, and operational costs to achieve agreed financial targets
- Prepare and manage operational budgets, forecasts, and cost reports
- Manage stock ordering, storage, rotation, and wastage control
- Liaise with suppliers to ensure quality, pricing, and delivery standards are met
- Recruit, train, schedule, and manage catering staff to meet operational needs
- Conduct performance management, coaching, and disciplinary processes in line with company policies
- Ensure accurate completion of payroll inputs, timesheets, and staff records
- Build and maintain strong client relationships through regular communication and service reviews
- Handle customer complaints professionally and implement corrective actions
- Ensure cleanliness, maintenance, and correct use of catering equipment and facilities
- Conduct regular site inspections, risk assessments, and compliance checks Implement continuous improvement initiatives to enhance service quality and efficiency
- Ensure all company policies, procedures, and brand standards are followed
- Complete required operational, financial, and compliance reporting accurately and on time
- Minimum 3–5 years’ Experience d Catering Manager to lead and manage catering operations. The successful candidate will ensure exceptional food quality, service delivery, and compliance with health and safety standards while driving operational excellence and client satisfaction.
- d Catering Manager to lead and manage catering operations. The successful candidate will ensure exceptional food quality, service delivery, and compliance with health and safety standards while driving operational excellence and client satisfaction.
Responsibilities
- Manage the day-to-day catering operations to ensure consistent, high-quality food and service delivery
- Ensure full compliance with food safety, hygiene, health and safety, and statutory requirements at all times Implement and maintain HACCP systems, food safety audits, and corrective actions
- Plan, cost, and manage menus in line with client expectations, nutritional guidelines, and budget targets Monitor food quality, portion control, presentation, and service standards
- Control food, labour, and operational costs to achieve agreed financial targets
- Prepare and manage operational budgets, forecasts, and cost reports
- Manage stock ordering, storage, rotation, and wastage control
- Liaise with suppliers to ensure quality, pricing, and delivery standards are met
- Recruit, train, schedule, and manage catering staff to meet operational needs
- Conduct performance management, coaching, and disciplinary processes in line with company policies
- Ensure accurate completion of payroll inputs, timesheets, and staff records
- Build and maintain strong client relationships through regular communication and service reviews
- Handle customer complaints professionally and implement corrective actions
- Ensure cleanliness, maintenance, and correct use of catering equipment and facilities
- Conduct regular site inspections, risk assessments, and compliance checks Implement continuous improvement initiatives to enhance service quality and efficiency
- Ensure all company policies, procedures, and brand standards are followed
- Complete required operational, financial, and compliance reporting accurately and on time
