Food Service Supervisor

University of Pretoria; Pretoria; On-site; ZAR 210,000 - 270,000; Full time

Benefits offered by this job

BESTMED medical aid scheme

UMVUZO medical aid scheme

Annual remuneration package based on appointment level

Job summary

A leading higher education institution in Pretoria seeks a Food Service Supervisor to operationally oversee dining halls and food outlets. The role involves managing stock, ensuring quality and safety compliance, and leading personnel while addressing client needs. Candidates should possess a National diploma in Food Service Management and have at least three years of relevant experience, with a strong understanding of business and leadership skills. This position offers comprehensive benefits and is focused on quality service delivery.

Qualifications

• Minimum of three years’ experience in food service / hospitality services.
• In-depth knowledge of food service operations and mass catering.
• Ability to work independently and lead a team.

Responsibilities

• Oversee stock management and ensure quality control of food items.
• Monitor the performance of food service personnel.
• Ensure compliance with health and safety regulations.
• Maintain cost control and service quality while meeting client needs.

Skills

Knowledge of food service operations

Good business aptitude

Administrative skills

Communication skills

Interpersonal skills

Leadership skills

Bilingual

Education

National diploma: Food Service Management

B Tech / degree in Hospitality

Tools

Computer literacy

Job description

UP Professional and Support, Department of Residence Affairs and Accommodation

FOOD SERVICE SUPERVISOR

PEROMNES POST LEVEL 10

In pursuit of the ideals of excellence and diversity, the University of Pretoria wishes to invite applications for the following vacancy.

The University of Pretoria's commitment to quality makes us one of the top research universities in the country and gives us a competitive advantage in international science and technology development.

Job Purpose

The role is responsible for the operational supervision of staff in the dining halls and food outlets. In addition, the incumbent must ensure:

• Efficient use of all resources;
• That regular and special meals comply with clients’ needs and UP policy, objectives, and guidelines;
• That item sales are operated within the UP policy, objectives and guidelines.

Responsibilities

• Stock management:
  • Calculate quantities and type of stock required for menu/item lists (master orders);
  • Place orders on time at the approved supplier;
  • Check the stock received in terms of quantity and quality. Check delivery note / invoice and sign accordingly. Follow up on the differences with the supplier, and ensure that the necessary corrections are made;
  • Ensure that the stock is stored according to food safety protocols;
  • Keep control, and record daily, the stock received and dispatched;
  • Dispatch stock by the prescribed menu/item lists. Ensure the accuracy of ingredients/items;
  • Ensure that the unused and excess stock are handled according to food safety protocols;
  • Conduct monthly stock takes, according to divisional rules.
• General Management:
  • Ensure that personnel of the Food Service Unit maintain a positive relationship with clients;
  • Address challenges / issues that may arise and make the necessary adjustments;
  • Assist clients with complaints, and ensure communication of unacceptable behaviour towards clients according to prescribed guidelines;
  • Assist in compiling manuals / regulations for use in the Food Service Unit;
  • Ensure that maintenance procedures are constantly applied and that inventory procedure is followed;
  • Ensure that workspace and equipment are optimally utilised – application of ergonomics;
  • Ensure that the work environment, activities, and personnel of the Unit comply with Safety and Hygiene regulations;
  • Control the wear and care of protective clothing to preserve the department’s image.
• Human Resource Management:
  • Plan work activities and supply constant guidelines to personnel about the execution of duties. Supply guidance / advice to personnel, where required;
  • Monitor continuous performance levels of personnel with a formal and approved performance management system;
  • Involve personnel in decision‑making processes within the Food Service Unit;
  • Control the quality of work activities of personnel with formal and informal quality control regulations;
  • Take steps, in a participating way, with clearly formulated goals, to improve work performance that does not meet standards;
  • Supply the necessary information/support to the Food Service Manager with regard to handling unacceptable work performance of personnel with performance management / disciplinary procedure guidelines;
  • Supply the necessary information/support to the Food Service Manager with regard to attending to grievances submitted by personnel with the aid of prescribed grievance procedure guidelines;
  • Attend to personnel queries, and inform the Food Service Manager if necessary;
  • Ensure that the work schedule is correct and consequently applied.
• Financial administration:
  • Ensure that purchases and other expenses are done according to guidelines;
  • Monitor prices with regard to items / menus and functions, and ensure that it complies with prescriptions;
  • Communicate financial deviations to the Food Service Manager;
  • Collate and submit monthly financial reports to the Manager: Food Services, Procurement and Inventory.
• Administration:
  • In regards to the Production Unit:
    • Contribute to the constant development, evaluation, and adjustments in terms of the standardisation of recipes and costing of cycle menus. Ensure that guidelines of the recipe database are followed;
    • Communicate development, evaluate results, and adjust suggestions to the Food Service Manager;
    • Provide constant constructive contributions, amendments and innovations to the menus, where necessary. Ensure that the correct procedures in terms of menu amendments are followed, and that information, changes, and / or amendments are communicated to the Food Service Manager in good time.
  • In regards to the Dining Hall Unit:
    • Plan a daily production schedule with the aid of meal statistics, menus, and stock on hand. Organise the execution thereof;
    • Check and ensure that the recipe and menu, as well as service guidelines are executed;
    • Ensure that dishes are ready in good time for serving;
    • Record meal statistics every month and give them to the Food Service Manager. Keep copies of statistics available, on file.
  • General and ad‑hoc:
    • Attend to functions according to prescribed guidelines;
    • In consultation with the Food Service Manager, discuss specific needs and preferences with the clients involved (i.e., students, house committees, staff) and do the necessary planning of the menus, stock, preparation of venue, décor, etc. Communicate instructions to personnel and monitor the execution thereof;
    • Ensure that the clients’ needs are constantly met and adjust where applicable;
    • Attend to special projects according to prescribed guidelines.

Minimum Requirements

• National diploma: Food Service Management.
• A minimum of three years’ experience in food service / hospitality services.

Required Competencies (skills, Knowledge and Behavioural Attributes)

• Knowledge:
  • Have in‑depth knowledge of food service operations and mass catering.
• Technical competencies:
  • Good business aptitude and insight;
  • Administrative skills;
  • Computer literacy and good numerical skills;
  • Communication skills (including bilingual);
  • Numerical skills and reasoning.
• Behavioural competencies:
  • Ability to work independently;
  • Interpersonal skills: communication, conflict management, and group work;
  • Leadership skills;
  • Organisational skills;
  • Responsible;
  • Reliable;
  • Punctual.

Added Advantages And Preferences

• B Tech / degree in Hospitality;
• Five years’ experience in general supervision, with specific reference to food services / hospitality services;
• Valid code 8 (B) driver’s licence.

The annual remuneration package will be commensurate with the incumbent’s level of appointment, as determined by UP policy guidelines. UP subscribes to the BESTMED and UMVUZO medical aid schemes and contributes 50% of the applicable monthly premium.

Applicants are requested to apply online at www.up.ac.za, and follow the link: Careers@UP.

In Applying For This Post, Please Attach

• A comprehensive CV;
• Certified copies of qualifications;
• Names, e‑mail addresses and telephone details of three referees whom we have permission to contact.

CLOSING DATE: 08 April 2026. No application will be considered after the closing date, or if it does not comply with at least the minimum requirements.

ENQUIRIES: Ms Fiki Nhliziyo, [e-mail] for application‑related enquiries, and Natalie Abrahams, Tel: [phone], [e-mail] , for enquiries relating to the post content.

Should you not hear from the University of Pretoria by 01 June 2026, please accept that your application has been unsuccessful.

The University of Pretoria is committed to equality, employment equity and diversity.

In accordance with the Employment Equity Plan of the University and its Employment Equity goals and targets, preference may be given, but is not limited to candidates from under‑represented designated groups.

All candidates who comply with the requirements for appointment are invited to apply.

By applying for this vacancy, the candidates consent to undergo verification of personal credentials and related information including, but not limited to, qualifications, criminal record, credit record, current and historic disciplinary proceedings as part of the selection process.

The University of Pretoria reserves the right to not fill the advertised positions.