Catering Manager - Chamdor

Tsebo Solutions Group; Krugersdorp; On-site; ZAR 180,000 - 260,000; Full time

Job summary

Tsebo Solutions Group is seeking a Catering Supervisor to oversee daily operations, supervise staff, and ensure top-quality food, hygiene, and presentation in a fast-paced environment.

You will ensure HACCP compliance, assist with menu planning, manage stocks, monitor costs, and deliver excellent customer service while coordinating training and development of the team.

Qualifications

• Grade 12 or equivalent.
• Relevant hospitality or catering qualification advantageous.
• 3 years’ experience in catering on a supervisory level.
• Knowledge of food safety standards and regulations (HACCP).

Responsibilities

• Support and oversee 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 requirements.
• 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.
• Assist with administrative returns, salary variations, etc.
• Conduct On-the-Job Training sessions and develop staff for promotion.
• Report problems or disciplinary breaches to the manager.
• Attend meetings and training courses as required.
• Take part in catering exhibitions to gain further knowledge and experience.

Skills

Team supervision

Customer service

Cost control

Food safety HACCP

Stock management

Staff training

Communication

Computer skills

Education

Grade 12

Hospitality/Catering qualification (advantageous)

Tools

POS systems

MS Office / Computer literacy

Job description

Duties & Responsibilities

• Support and 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 requirements
• Ensure excellent customer service and promptly address client queries or concerns
• Assist with staff training, scheduling, and performance managementli>
• 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