Assistant Catering Manager

About Us

We are seeking an Assistant Catering Manager to join our team. This role involves supporting the manager with daily management tasks to ensure our catering service meets required standards. Additionally, you will help supervise kitchen operations, oversee health and safety protocols, and maintain all necessary documentation, even in the absence of the Catering Manager and Chef.

As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients’ needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.

• Support the Catering Manager in overseeing daily catering operations
• Supervise and coordinate kitchen and service staff to ensure smooth service delivery
• Maintain high standards of food quality, hygiene, and presentation
• Ensure compliance with health, safety, and food safety regulations (HACCP)
• Assist with menu planning, stock control, and ordering of supplies
• Monitor and control costs in line with budget requirements
• Ensure excellent customer service and promptly address client queries or concerns
• Assist with staff training, scheduling, and performance management
• Maintain accurate records, including stock, waste, and financial reports
• Support continuous improvement initiatives within the unit
• To assist with the completion of all administrative returns, salary variations, etc.
• 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 sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
• 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.

• Grade 12 (Matric) or equivalent
• Relevant qualification in Hospitality or Catering Management (advantageous)
• 3 years’ experience in the catering on a supervisory level
• Knowledge of food safety standards and regulations

• Strong organisational and planning skills
• Ability to supervise and motivate a team
• Good communication and interpersonal skills
• Customer-focused mindset
• Basic financial and stock control understanding
• Ability to work under pressure in a fast-paced environment
• Attention to detail and commitment to quality
• Must have good grooming and presentation skills.
• Must be comfortable working with computers.
• Must able to negotiate, organise, delegate and work under pressure.