Catering Operations Lead | Team, Quality & Budgets

Tsebo Solutions Group; Secunda; On-site; ZAR 360,000 - 540,000; Full time

Job summary

Tsebo Solutions Group is seeking an experienced Catering Manager in Secunda to lead and develop a high-performing team, ensuring service delivery standards and client satisfaction.

You will oversee budget controls, P&L, administration and daily client relations while staying aligned with Tsebo policies and industry best practices. Strong leadership and culinary operations knowledge are essential.

Qualifications

• 3+ years management experience in catering.
• 1-2 years experience in a Commercial/ Industrial setting.
• Strong attention to detail and client service orientation.
• Proficient in MS Excel and Word.
• Ability to manage budgets and P&L.

Responsibilities

• Set and monitor service delivery standards.
• Lead, train and develop a staff team.
• Maintain operations controls within budget.
• Ensure Tsebo Catering standards in food prep, presentation and service.
• Ensure compliance with Tsebo policies.
• Handle HR and IR issues, including training and performance management.
• Analyze client needs and address complaints.
• Coordinate functions and manage administration, finances and debtors.
• Prepare monthly P&L and client relationship management.
• Stay updated on food trends.

Skills

Attention to detail

Client service oriented

Business management principles

Excellent people skills

Strong judgement & problem-solving

Commercial/Industrial exp

Catering management exp

MS Excel

MS Word

Education

National Senior Certificate (Matric)

Hospitality Management / F&B qualification

Tools

MS Excel

MS Word

Job description

Tsebo Solutions Group is seeking an experienced Catering Manager in Secunda to lead and develop a high-performing team, ensuring service delivery standards and client satisfaction.

You will oversee budget controls, P&L, administration and daily client relations while staying aligned with Tsebo policies and industry best practices. Strong leadership and culinary operations knowledge are essential.