Catering Manager

Tsebo Solutions Group; Johannesburg; On-site; ZAR 420,000 - 660,000; Full time

Job summary

Tsebo Solutions Group in Johannesburg is seeking a Catering Operations Manager to lead day-to-day operations, ensuring high-quality food and service and strict adherence to HACCP and safety standards.

You will plan menus, manage budgets, control labour costs, supervise staff, and build strong client relationships through regular reviews and proactive service improvements.

Qualifications

• Minimum 3–5 years’ experience in catering or food service management.
• Experience managing teams in high-volume environments.
• Strong knowledge of food safety, hygiene, and health & safety legislation.
• Relevant catering or hospitality qualification preferred.

Responsibilities

• Manage day-to-day catering operations to ensure high-quality food and service.
• Ensure compliance with food safety, hygiene, and health & safety standards.
• Plan, cost, and manage menus in line with client expectations and budgets.
• Monitor food quality, portions, presentation and service standards.
• Control costs including labour and operations to meet targets.
• Prepare budgets, forecasts and cost reports.
• Manage stock, ordering, storage and wastage control.
• Recruit, train and schedule catering staff.
• Conduct performance management and disciplinary processes.
• Maintain client relationships and handle complaints professionally.
• Ensure payroll inputs and staff records are accurate.

Skills

Leadership

Menu planning

Cost control

Stock management

Budgeting

Communication

Education

Grade 12 or equivalent in catering/hospitality

Job description

Duties & 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

Skills and Competencies

• 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

Qualifications

• Minimum Grade 12 Relevant catering, hospitality, or food service qualification preferred
• Minimum 3–5 years’ experience in a catering or food service management role
• Proven experience managing teams in a high-volume food environment
• Sound knowledge of food safety, hygiene, and health & safety legislation