Assistant Catering Manager

Tsebo Solutions Group; Pietermaritzburg; On-site; ZAR 25 000 - 45 000; Full time

Job summary

An established industry player seeks a dedicated supervisor to manage front of house operations in the catering sector. In this dynamic role, you will oversee staff management, maintain high service delivery standards, and ensure compliance with health and safety regulations. Your leadership will create a productive and comfortable working environment while ensuring food quality aligns with contractual agreements. If you have a passion for the catering industry and a knack for customer service, this opportunity is perfect for you to make a significant impact.

Qualifications

• 2+ years’ experience in the catering and/or restaurant industry at a supervisory level.

Responsibilities

• Manage on-site front of house staff and service delivery standards.
• Ensure cleanliness of kitchen and dining area at all times.
• Supervise, lead, and motivate employees for quality control.

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

National Senior Certificate

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

+2 years’ experience in the catering and / or restaurant industry on a supervisory level.

Must have completed at least a National Senior Certificate