Job Description

Tsebo is seeking an experienced Catering Manager to lead and manage catering operations. The successful candidate will ensure exceptional food quality, service delivery, and compliance with health and safety standards while driving operational excellence and client satisfaction.
As the leading integrated facilities solutions provider in Africa and the Middle East, operating in over 28 countries, with over 40 000 employees, the Tsebo Solutions Group enables businesses to optimise their efficiency and productivity, and become more successful. We take responsibility of our customers' non-core activities outside of their expertise, empowering them to focus on their core business. Our local expertise, global standards and innovative cross-divisional solutions, such as catering, cleaning, facility management and security, give us the edge to optimise our customers non-core operations, allowing them to enjoy reduced cost, risk and complexity.
Duties & Responsibilities

• Oversee daily catering operations and ensure service excellence.
• Plan and implement menus in collaboration with chefs to meet client requirements.
• Monitor and control food costs, labor costs, and operational expenses.
• Ensure compliance with HACCP and Tsebo's food safety standards.
• Manage stock levels, procurement, and supplier relationships.
• Recruit, train, and supervise catering staff to maintain high performance.
• Maintain strong client relationships and resolve queries or complaints promptly.
• Prepare operational and financial reports for management.
• Drive continuous improvement initiatives and sustainability practices.
• Coordinate with other departments for seamless event execution.
• Conduct regular audits and inspections to maintain quality standards.
• Develop and implement cost-saving strategies without compromising quality.
• Ensure accurate forecasting and budgeting for catering operations.
• Monitor staff performance and implement training programs for skills development.
• Manage compliance with Tsebo's internal audit requirements and client contracts.
• Handle escalated client issues and ensure timely resolution.
• Introduce innovative menu concepts and service enhancements to meet market trends.
• Ensure proper portion control and minimize food wastage.
• Maintain accurate records of inventory, costs, and operational performance.

Skills and Competencies

• Strong leadership and team management skills
• Menu planning and cost control expertise
• Knowledge of stock control and procurement processes
• Ability to manage budgets and financial reporting
• Excellent communication and client relationship management

Qualifications

• Diploma or Degree in Hospitality Management or related field.
• Minimum 5 years' experience in catering management, preferably in large-scale or contract catering.
• Strong knowledge of food safety standards (HACCP).
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure and manage multiple priorities.

Skills Required