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Job Summary
Tsebo is looking for a Catering Manager to manage, lead, and develop the catering operation on-site, ensuring the delivery of high-quality food, excellent client service, sound financial performance, and full compliance with Tsebo operating standards, food safety regulations, and service level agreements (SLAs). The Catering Manager is responsible for operational leadership, people management, financial control, and client relationship management. Tsebo Solutions Group is Africa’s leading integrated workplace management solutions provider, offering catering, cleaning, security, energy, and facilities services. Our catering division provides high‑quality, nutritious meals that support productivity and wellbeing across multiple industries. We empower our teams through training, development, and a strong culture of service excellence. Key responsibilities: Oversee and manage all daily catering operations on-site. Ensure high-quality meal production, menu execution, portion control, presentation, and service standards. Implement Tsebo policies, SOPs, and food safety systems (HACCP, hygiene, QMS). Ensure effective scheduling, planning, and availability of resources for smooth service. Maintain optimal stock levels and ensure correct receiving, storage, and issuing processes. Manage equipment care, maintenance, and compliance with health & safety requirements. Lead operational readiness for audits and inspections. Qualifications and Experience: Matric / Grade 12 (essential). A relevant tertiary qualification in Hospitality / Catering / Food Service Management (advantageous). Minimum 3–5 years’ experience in catering or hospitality management. Proven leadership experience in managing teams in a high-volume catering environment. Strong understanding of food production, menu planning, costing, and stock control. Strong financial acumen and the ability to interpret budgets and cost reports. Excellent communication, client engagement, and problem-solving skills. Ability to work flexible hours, including weekends and public holidays, based on operational needs.
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