Assistant Catering Manager

Tsebo Solutions Group; Cape Town; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A leading catering and facilities management company is seeking a manager to oversee front of house staff in Cape Town. The role involves setting service delivery standards, managing staff rosters, maintaining health and safety records, and ensuring quality food service. Candidates should have 2-3 years in catering or hospitality management and relevant qualifications. Strong communication and client service skills are essential to foster a productive workforce and maintain high food quality standards.

Qualifications

• Minimum of 2–3 years’ experience in Catering or Hospitality Management.

Responsibilities

• Management of on-site front of house staff.
• Setting and management of service delivery standards.
• Mange rosters, time-sheets and shifts of all staff and monthly submission to Catering Manager for approval.
• Maintain HSE records required by both the client and Q-pro.
• Determine and implement corrective and proactive action plans for any non-compliance.
• Support the implementation of the Business Plan for the Unit.
• Ensure that the kitchen and dining area is clean at all times.
• Train and supervise staff.

Skills

Communication skills (verbal and written)

Computer literate

Organising and planning skills

Interpersonal skills

Team Player

Excellent food skills

Strong client and Customer service skills

Education

Relevant qualification in Hospitality Management or Culinary Arts

Job description

Duties & Responsibilities

• Management of on‑site front of house staff
• Setting and management of service delivery standards
• Mange rosters, time‑sheets and shifts of all staff and monthly submission to Catering Manager for approval
• Maintain HSE records required by both the client and Q‑pro
• Determine and implement corrective and proactive action plans for any non‑compliance
• Support the implementation of the Business Plan for the Unit
• Ensure that the kitchen and dining area is clean at all times
• Good staff relations to maintain a comfortable and productive working environment for all concerned
• Visibility in service area at peak meal times
• Manage Customer & Client relationship
• Ensure all staff are inducted in using all equipment in the kitchen
• Report negligence and damage of kitchen equipment
• Responsible for equipment maintenance budget
• Food quality must be in line with the contractual agreements.
• Ensure that wastage is minimal
• Make sure staff are in proper uniform at all times
• Train and supervise staff
• Quality Control
• Supervise, lead and motivate employees
• Must be able to work shifts

Skills and Competencies

• Communication skills (verbal and written)
• Computer literate
• Organising and planning skills
• Interpersonal skills
• Team Player
• Excellent food skills
• Strong client and Customer service skills

Qualifications

• Minimum of 2–3 years’ experience in Catering or Hospitality Management.
• Relevant qualification in Hospitality Management or Culinary Arts.