Talent Pool: Assistant Catering Manager - B&I

Tsebo Solutions Group; Stellenbosch; On-site; ZAR 20 000 - 30 000; Full time

Job summary

An established industry player is looking for a dedicated individual to join their team in a supervisory role. This position involves assisting in meal production, ensuring high standards of quality and presentation, and managing stock and orders. The ideal candidate will have a passion for working with people, strong organizational skills, and the ability to work under pressure. This role offers a unique opportunity to grow within the catering and restaurant industry while contributing to a dynamic team environment. If you thrive in a fast-paced setting and enjoy taking initiative, this could be the perfect fit for you.

Qualifications

• Minimum 2 years' experience in catering or restaurant industry on a supervisory level.
• Completed at least standard 10 / secondary education.

Responsibilities

• Assist in meal production, ensuring quality and presentation.
• Manage stock, orders, and administrative tasks.
• Conduct training sessions and maintain hygiene standards.

Skills

Organisational Skills

Interpersonal Skills

Attention to Detail

Communication Skills

Supervisory Skills

Negotiation Skills

Education

Standard 10 / Secondary Education

2 Years Experience in Catering/Restaurant Industry

Job description

Duties & Responsibilities

• To assist in the production of meals, snacks and functions, paying particular attention to the quality and presentation thereof.
• To ensure that all tasks and jobs are satisfactorily completed, assuming these duties when necessary.
• To assist with lunch service.
• To assist with the planning and costing of menus.
• To place orders with suppliers.
• To assist with the completion of all administrative returns, salary variations, etc.
• To issue stocks and received goods, checking quality, quantity and price, also ensuring that these stocks are correctly stored and rotated.
• To make regular inspections to ensure that company and statutory hygiene standards are maintained.
• 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 fully conversant with HACCP and NOSA regulations and report any defect to the manager.
• To be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
• To be security conscious at all times and ensure storerooms, safes and lockable areas are secure.
• To assist with stocktaking on a regular basis. 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

• Must enjoy working with people.
• Must have good organisational skills.
• Be able to pay attention to detail.
• Have good interpersonal and supervisory skills.
• Be able to work irregular hours, on weekends and public holidays.
• Must have good communication skills.
• Must have good grooming and presentation skills.
• Must be comfortable working with computers
• Must able to negotiate, organise, delegate and work under pressure.
  
  

Qualifications

• Be 21 years of age and have at least 2 years’ experience in the catering and / or restaurant industry on a supervisory level.
• Must have completed at least a standard 10 / secondary education