Hospitality Management jobs in South Africa
F&B Operations Lead for Restaurant & Events
The Capital Hotels and Apartments
Front Office Manager — Guest Services & Reservations Lead
The Capital Hotels, Apartments & Resorts
Discover more opportunities than anywhere else. Find more jobs nowF&B Operations Lead — Assistant Manager
The Capital Hotels, Apartments & Resorts
Restaurant & Bar Leader: Elevate Guest Experiences
Marriott Hotels Resorts
Connect with headhunters to apply for similar jobsManager: National Sales
Cape Town International Convention Centre
District Manager - Living Lifestyle
Tsebo Solutions Group
Front Office Leader: Guest Experience & Team Coach
FAIRMONT
Front Office Lead - Guest Experience & Ops Coach
Accor Hotel
Lodge Front of House & Guest Experience Manager
Bushwise
Catering Operations Manager
Tsebo Solutions Group
National Sales Leader - Events & Revenue Growth
Cape Town International Convention Centre
Maintenance Manager — Resort Ops (Accommodation)
The Beekman Group
Onsite Operations Leader — Drive Efficiency & Impact
Bidvest Prestige
Assistant Catering Manager
Job summary
A leading catering and facilities management company is seeking a manager to oversee front of house staff in Cape Town. The role involves setting service delivery standards, managing staff rosters, maintaining health and safety records, and ensuring quality food service. Candidates should have 2-3 years in catering or hospitality management and relevant qualifications. Strong communication and client service skills are essential to foster a productive workforce and maintain high food quality standards.
Qualifications
- Minimum of 2–3 years’ experience in Catering or Hospitality Management.
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.
- Train and supervise staff.
Skills
Education
- 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
- Communication skills (verbal and written)
- Computer literate
- Organising and planning skills
- Interpersonal skills
- Team Player
- Excellent food skills
- Strong client and Customer service skills
- Minimum of 2–3 years’ experience in Catering or Hospitality Management.
- Relevant qualification in Hospitality Management or Culinary Arts.
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.