Head of Catering at Servest SA

• Applications that meet the stated requirements are invited for a vacancy that exists for a dynamic and driven Head of Catering to join our team based at Servest Head Office in Midrand. This role reports directly to the COO.
• The successful incumbent will provide commercial leadership for the Catering Business Unit, with primary accountability for profitable revenue growth through new business development, strategic account expansion, and disciplined sales execution.
• The role is responsible for leading the end-to-end business unit to achieve agreed sales, revenue, gross profit, operating profit, and free cash-flow targets while ensuring operational excellence, food safety, service quality, client retention, and sustainable contract performance.
• The Head of Catering will translate market insights and organisational strategy into a differentiated catering proposition, a robust opportunity pipeline, and high-performing teams that deliver measurable value to clients and the organisation.

Minimum Requirements    
Qualifications:

• Minimum: Relevant bachelor’s degree or advanced diploma in Business Management, Commerce, Hospitality Management, Food Service Management or a related discipline.
• Ideal: Postgraduate qualification in business, strategy or marketing; recognised sales or key-account-management qualification.

Work Experience:

• Minimum 10 years’ progressive experience in contract catering, food services, hospitality or facilities services, including at least five years in a senior commercial or general-management role.
• Proven record of originating, shaping, pricing, negotiating and closing complex, high-value B2B contracts and tenders.
• Demonstrated P&L accountability, multi-site leadership, mobilisation of new contracts and delivery of profitable growth.
• Leading cross-functional bid, solution-design and mobilisation teams.

Specialist Skills and Knowledge

• Sales strategy, market segmentation, prospecting, pipeline governance, opportunity qualification and forecasting.
• Consultative solution selling, value-proposition development, executive presentations, negotiation and contract closure.
• Tender management, commercial modelling, pricing, margin analysis, contract risk assessment and mobilisation planning.
• Strong knowledge of contract catering operations, food-cost control, labour productivity, supply-chain practices, food safety, quality and occupational health and safety requirements.
• Financial acumen covering budgets, P&L, working capital, cash flow, capital expenditure and return on investment.
• CRM discipline, data-led decision-making, competitor analysis and performance reporting.
• Executive leadership, stakeholder management, coaching, change leadership and cross-functional collaboration.
• Excellent written, verbal, presentation and influencing capability.

Duties & Responsibilities    

• Lead the growth and profitability of the Catering Business Unit through strategic business development, account expansion, tender management, and the delivery of agreed sales and revenue targets.
• Develop and execute business unit strategies aligned to organisational objectives, market trends, client needs, and sustainable growth plans.
• Build and maintain strong relationships with key clients, decision-makers, consultants, and strategic partners to drive new business opportunities and client retention.
• Oversee the preparation and submission of competitive tenders, commercial proposals, contract negotiations, and solution development to secure profitable business.
• Drive operational excellence across all catering contracts, ensuring service quality, food safety, compliance, client satisfaction, and effective contract mobilisation.
• Assume full accountability for the Business Unit's financial performance, including revenue growth, profitability, budgeting, forecasting, cost control, working capital, and cash flow management.
• Lead, develop, and inspire high-performing teams through effective performance management, coaching, succession planning, and talent development initiatives.
• Monitor and report on sales, financial, operational, client, safety, quality, and people performance metrics, implementing corrective actions where required.
• Foster a culture of innovation, continuous improvement, accountability, and service excellence across the Business Unit.
• Ensure sound governance, risk management, legislative compliance, and adherence to contractual obligations, company policies, and industry standards.

Deadline:14th October,2026