Assistant Catering Manager - Umhlanga

Tsebo Solutions Group; Durban; On-site; ZAR 220,000 - 300,000; Full time

Job summary

Tsebo Solutions Group in Durban, South Africa, seeks an experienced catering supervisor to support daily operations and manage service staff.

You will ensure food quality, hygiene, and presentation, monitor costs, assist with menu planning, stock control, and admin duties such as records and reports.

The role demands strong organisational skills, leadership, customer focus, and ability to perform under pressure in a fast-paced environment.

Qualifications

• Strong organisational and planning skills required.
• Ability to supervise and motivate a team.
• Excellent communication and interpersonal skills.
• Customer-focused mindset essential.
• Basic understanding of financials and stock control.
• Ability to work under pressure in a fast-paced setting.
• Attention to detail and commitment to quality.
• Presentable grooming and presentation required.
• Competent with computers and basic software.
• Able to negotiate, organise, delegate and manage workload.

Responsibilities

• Support the Catering Manager in overseeing daily catering operations.
• Supervise and coordinate kitchen and service staff for smooth service delivery.
• Maintain high standards of food quality, hygiene, and presentation.
• Ensure compliance with health, safety, and food safety regulations (HACCP).
• Assist with menu planning, stock control, and ordering of supplies.
• Monitor and control costs in line with budget requirements; address client queries promptly.
• Assist with staff training, scheduling, and performance management.
• Maintain accurate records including stock, waste, and financial reports.
• Support continuous improvement initiatives within the unit.
• Assist with administrative returns, salary variations, etc.

Skills

Organisational skills

Team supervision

Communication

Customer focus

Financial & stock control

Under pressure

Attention to detail

Grooming & presentation

Computer literacy

Negotiation & delegation

Education

Grade 12 / Matric

Hospitality/Catering qualification

Job description

Duties & Responsibilities

• Support the Catering Manager in overseeing daily catering operations
• Supervise and coordinate kitchen and service staff to ensure smooth service delivery
• Maintain high standards of food quality, hygiene, and presentation
• Ensure compliance with health, safety, and food safety regulations (HACCP)
• Assist with menu planning, stock control, and ordering of supplies
• Monitor and control costs in line with budget requirementsi>Ensure excellent customer service and promptly address client queries or concerns
• Assist with staff training, scheduling, and performance management
• Maintain accurate records, including stock, waste, and financial reports
• Support continuous improvement initiatives within the unit
• To assist with the completion of all administrative returns, salary variations, etc.
• To carry out regular On-the-Job Training sessions, be constantly aware of staff who have potential for development and ensure that these people are highlighted for promotion.
• To be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
• To attend meetings and training courses as required.
• To assume control of the restaurant and use own initiative in the absence of the Manager.
• To take part in catering exhibitions, thus gaining further knowledge and experience.

Skills and Competencies

• Strong organisational and planning skills
• Ability to supervise and motivate a team
• Good communication and interpersonal skills
• Customer-focused mindset
• Basic financial and stock control understanding
• Ability to work under pressure in a fast-paced environment
• Attention to detail and commitment to quality
• Must have good grooming and presentation skills.
• Must be comfortable working with computers.
• Must able to negotiate, organise, delegate and work under pressure.

Qualifications

• Grade 12 (Matric) or equivalent
• Relevant qualification in Hospitality or Catering Management (advantageous)
• 3 years’ experience in the catering on a supervisory level
• Knowledge of food safety standards and regulations