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Job Summary
Tsebo is seeking a dynamic and service‑driven Supervisor To supervise daily catering operations on-site, ensuring quality food production, excellent customer service, cost control, effective staff supervision, and full compliance with Tsebo standards, food safety legislation, and client service level agreements (SLAs). This role requires a strong focus on driving sales growth ; enhancing the customer experience, and maintaining exceptional client relationships . The Catering Manager will oversee operational efficiency, conduct regular site visits, and support the development and performance of on‑site management teams. Effective budget management, innovation, and adherence to operational best practices are essential for success in this role. Key Responsibilities Supervise day-to-day catering operations for all meal services on shift. Ensure meals are prepared, portioned, presented, and served according to Tsebo standards and client expectations. Monitor food quality, taste, presentation, and portion control throughout service. Ensure sufficient mise-en-place and readiness before each service. Oversee set-up of serveries, buffets, counters, and dining areas before and after service. Coordinate with the kitchen team to manage special diets, allergies, and specific client requests. Assist with basic menu implementation and promotional activities as guided by the Catering Manager / Unit Manager. Supervise catering staff on shift and allocate duties according to operational requirements. Enforce strict adherence to food safety, hygiene, and HACCP requirements at all times. Assist with daily, weekly, and monthly stock counts as required. Monitor stock levels during the shift and report shortages or variances to the manage Qualifications and Experience Matric (essential) Hospitality or Catering qualification (advantageous) Matric / Grade 12. 2–3 years’ experience in a catering, hospitality, or food service environment, with at least 1 year in a supervisory role (advantageous). Knowledge of food safety, hygiene standards, and HACCP. Experience working in a high-volume catering environment (corporate, healthcare, education, industrial or similar). Computer literate
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