As a leading workplace management solutions provider across Africa Middle East, operating in over 28 countries, with over 40,000 employees, Tsebo Solutions Group offers our clients improved workplace productivity that supports their success. At Tsebo, we believe that the local expertise of our people and the global standards by which we operate, enables u...
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Duties & Responsibilities
- To assist in the production of meals, snacks and functions, paying particular attention to the quality and presentation thereof.
- To ensure that all tasks and jobs are satisfactorily completed, assuming these duties when necessary.
- To assist with lunch service.
- To assist with the planning and costing of menus.
- To place orders with suppliers.
- To assist with the completion of all administrative returns, salary variations, etc.
- To issue stocks and received goods, checking quality, quantity and price, also ensuring that these stocks are correctly stored and rotated.
- To make regular inspections to ensure that company and statutory hygiene standards are maintained.
- 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 fully conversant with HACCP and NOSA regulations and report any defect to the manager.
- To be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
- To be security conscious at all times and ensure storerooms, safes and lockable areas are secure.
- To assist with stocktaking on a regular basis. 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.
Qualifications
- Be 21 years of age and have at least 2 years’ experience in the catering and / or restaurant industry on a supervisory level.
- Must have completed at least a standard 10 / secondary education
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Duties & Responsibilities
- To clean agreed designated areas, in accordance with laid-down procedures, morning/evening routines and hygiene requirements.
- To change table linen as required and ensure dirty or damaged linen is counted and exchanged for clean, usable items.
- To clean and refill cruet and condiment sets, order branded sauces and chutneys to ensure consistent supply.
- To ensure that flowers and table decorations are fresh and comply with agreed standards.
- To set tables to laid-down standards, ensuring that all items used are clean, undamaged and in a good state of repair.
- To ensure sideboards on stations are adequately stocked with replacement cutlery, linen or other established needs, be they food or equipment.
- To prepare salads, sandwiches, cheese boards and coffee to laid-down standards, when this is an agreed duty of the establishment.
- To take orders from customers and ensure these are given to the appropriate person to execute.
- To be totally familiar with the composition of all menu items.
- To serve food and beverages in accordance with laid-down standards, but above all in a professional, courteous manner.
- To clean tables and ensure they are cleaned as soon as it is apparent that customers have finished their food or drink with an acceptable balance between speed, yet allowing customers to finish their meal without feeling rushed.
- To ensure that customers are correctly charged, present the bill and take payment from the customer, in accordance with the procedures of the establishment.
- At all times to be aware of and practise good customer relations, assisting the guest in any way which does not adversely affect other customers.
- To attend to customer complaints satisfactorily.
- To report any suspicious packages or parcels to management without delay.
- To take part in any fire or evacuation drills and ensure complete familiarisation with all exits, including those normally used by customers, as well as fire escapes.
- To carry out on-the-job training to ensure subordinate staff can carry out their duties effectively.
- To be continually aware of, and maintain, the highest standards of personal hygiene and dress.
- To ensure that any subordinate staff adhere to, and maintain, the highest possible standards of personal hygiene and dress.
- To attend meetings and training courses as required.
Qualifications
- Must have completed at least a matric / national senior certificate
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Duties & Responsibilities
- Take full responsibility and management of the unit
- Need to be able to work in a demanding environment.
- Setting and management of service delivery standards
- Lead, motivate, train and develop a team of staff
- Implement and maintain operational controls in line within budgetary requirements
- Ensure quality of food preparation, presentation and service is up to standard by meeting all quality star grading standards in all areas of responsibility as per grading checklist
- Ensure all policies and procedures are complied with
- Daily HR and IR issues (including training, development & performance management)
- Analyse and pre-empt client needs and possible complaints
- Take responsibility for all functions by organising, preparing & co-ordinating.
- Management of all administration, finances, debtors, budgets, etc.
- Process paperwork and compile & understand weekly & monthly P & L
- Relationship building with the client and customers on a daily basis (essential)
- Must be able to work long hours and over weekends should there be a need
- Stay abreast of latest food trends and best practices
Qualifications
- National Senior Certificate
- Relevant Culinary Degree/Diploma or Certificate
- Minimum of 5 years’ experience Chef / Catering Manager within retail
- Experience in managing team of 20+ staff
- Functions / events experience
- Managing convenience store experience
- Own reliable transport
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Duties & Responsibilities
- Strategic Leadership: Develop and execute divisional strategy aligned with group goals. Identify new markets, services, and innovation opportunities.
- Operational Excellence: Ensure consistent, high-quality service delivery across all sites. Lead workforce planning, training, and performance management.
- Financial Management: Oversee budgeting, forecasting, and profitability. Drive margin improvement and ensure accurate billing and revenue tracking.
- Supply Chain & Inventory: Manage procurement, supplier relationships, and automated inventory systems. Optimize stock levels and reduce wastage.
- Regulatory Compliance: Ensure full compliance with environmental, health, and pest control regulations. Maintain certifications and lead audit processes.
- Client & Stakeholder Engagement: Build strong relationships with key clients. Ensure high customer satisfaction and contract retention. Represent the division in executive meetings and industry forums.
- Innovation & Sustainability: Champion sustainable practices and explore new technologies to enhance service delivery and environmental impact.
- Team Leadership: Inspire and empower a team of senior managers across operations, sales, finance, and quality. Foster a culture of accountability, growth, and excellence.
Qualifications
- A Bachelor’s degree with additional postgraduate qualification in Business, Finance, Engineering, or related fields.
- Strong leadership, analytical, and communication skills.
- A seasoned leader with 8+ years’ experience in senior management.
- Proven success in strategic planning, financial oversight, and operational execution.
- Experience managing large, distributed teams and multi-site service delivery.
- Strong background in facilities, healthcare, hospitality, or hygiene services.
- Expertise in automated inventory systems, supply chain optimization, and client relationship management.
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Duties & Responsibilities
- Management of on-site front of house staff
- Setting and management of service delivery standards
- Training of all front of house staff
- Implement and maintain systems
- Stock controls and asset management.
- Analyse and pre-empt client needs and possible complaints
- Management of client satisfaction and contribute to quality control programs.
- Client / Customer relations – maintaining sound interpersonal relationship with the Client.
- Operational standards – Maintaining all operational standards as agreed
- Meeting all quality / star grading standards in all areas of responsibility, as per Fedics Grading checklist
- Ability to operate independently
- Proven leadership abilities
Qualifications
- Relevant tertiary qualification and/or equivalent level of competence, an advantage
- 2-3 years previous experience
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Duties & Responsibilities
- Preparation of high level quality meals, fast foods and sandwiches for branded outlets
- Maintain high hygiene and cleaning standards
- Assist with stock-takes at the unit
- Maintain excellent customer relationships
- Assures that warm, sincere contact is established with all customers
- Consistently provide exceptional customer service in compliance with the highest professional performance standard
- Preparation of each item quickly, but carefully to assure high quality and consistency.
- Keep loss prevention guide-lines in mind at all times, and assisting with stock-takes
- Adheres to appropriate standards of behaviour in the work-place.
- To carry out other special duties or work outside the normal daily routine but within the overall scope of the position.
Qualifications
go to method of application »
Duties & Responsibilities
- Take full responsibility and management of the unit
- Need to be able to work in a demanding environment
- Setting and management of service delivery standards
- Lead, motivate, train and develop a team of staff
- Implement and maintain operational controls in line within budgetary requirements
- Ensure quality of food preparation, presentation and service is up to Fedics standards
- Ensure all Fedics policies and procedures are complied with
- Daily HR and IR issues (including training, development & performance management)
- Analyse and pre-empt client needs and possible complaints
- Take responsibility for all functions by organising, preparing & co-ordinating
- Management of all administration, finances, debtors, budgets, etc.
- Process Fedics paperwork and compile & understand weekly & monthly P & L
- Relationship building with the client and customers on a daily basis (essential)
- Must be able to work long hours and over weekends should there be a need
- Stay abreast of latest food trends and best practices
Qualifications
- Matric and Culinary Tertiary qualifications
- Minimum of 5 yrs exp in a similar role/ Management exp Familiar accounting systems
- Previous experience in the Education Space would be highly advantageous.
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Duties & Responsibilities
Strategic Bid Leadership
- Lead the development and execution of bid strategies that align with Tsebo’s growth objectives across all divisions and regions, including Africa.
- Translate business goals into actionable bid plans that reflect Tsebo’s value proposition and competitive edge.
- Collaborate with divisional CEOs, Sales Directors, and Business Development Managers to shape winning bid strategies.
End-to-End Bid Management
- Oversee the full bid lifecycle, from opportunity identification and qualification to proposal development and submission.
- Ensure all bids are compelling, compliant, and tailored to client needs and market expectations.
- Manage complex tender responses, coordinating input from multiple stakeholders under tight deadlines.
Innovation and Process Optimization
- Introduce and implement innovative tools and methodologies, including AI-based solutions, to enhance bid quality, speed, and consistency.
- Standardize bid office procedures across divisions and regions to ensure efficiency and compliance.
Stakeholder Engagement and Collaboration
- Build strong relationships with internal and external stakeholders, including clients, advisors, and partners.
- Guide and mentor Business Development Managers and bid team members to deliver high-quality submissions.
- Facilitate cross-functional collaboration to ensure alignment between bid strategies and broader sales goals.
Proposal and Presentation Excellence
- Create professional, visually striking proposals and presentations that adhere to Tsebo’s branding and standards.
- Ensure executive summaries and key messaging are clear, persuasive, and aligned with client expectations.
Market Intelligence and Competitor Analysis
- Establish and manage systems to monitor competitor activity and market trends.
- Provide regular insights and reports to executive leadership to inform strategic decisions.
Governance and Compliance
- Ensure all bids meet legal, regulatory, and industry standards across operating regions.
- Maintain accurate records of bid activity, certifications, and memberships.
Team Leadership and Development
- Recruit, mentor, and manage a team of Bid Specialists, Coordinators, and Designers.
- Foster a culture of excellence, innovation, and continuous improvement.
- Conduct performance reviews and support career development within the bid team.
Qualifications
- Relevant degree or diploma in Communications, Journalism, Linguistics, or Sales & Marketing
- Minimum 10 years in a similar or related role
- Proven project management and stakeholder engagement experience
- Exceptional written and verbal communication skills
- Strong commercial acumen and ability to work under pressure
- Experience managing bids across African markets
- Proficiency in Microsoft Office and PowerPoint; graphics software knowledge is a plus
- APMP Foundation Certificate (advantageous)
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Duties & Responsibilities
Strategic Learning Design & Delivery
- Develop and maintain curriculum frameworks and learning programmes tailored to operational needs. Ensure alignment with corporate objectives, industry best practices, and regulatory standards (PSIRA, SASSETA, SAPS, NKP).
Compliance & Reporting
- Compile and submit the annual Workplace Skills Plan (WSP) and Annual Training Report (ATR) to SASSETA. Ensure ISO compliance and audit readiness. Maintain and integrate the Learner Management System (LMS) with business operations.
Learnerships & Skills Development
- Implement and manage learnership programmes that support BBBEE scorecard requirements. Source and manage training materials and providers, ensuring quality, relevance, and compliance.
Training Administration & Budget Management
- Oversee training budgets and monitor spend in line with BEE requirements. Analyse variances, ensure audit compliance, and provide strategic input on management development needs across business units.
Operational Training Execution
- Identify skills gaps and facilitate targeted training interventions. Monitor effectiveness through feedback, certification rates, and diversity metrics. Ensure quality assurance of learning content and delivery.
Leadership & Team Management
- Lead and support a national team of training professionals. Foster a culture of continuous learning, performance excellence, and professional development.
SHEQ Standards Compliance
- Ensure adherence to ISO 18788, 9001, 14001 & 45001 standards and the Thorburn Safety, Health, Environmental and Quality (SHEQ) Management System.
Qualifications
- Relevant HR or Training qualification (degree or diploma)
- Moderator and Assessor accreditation (preferred)
- PSIRA Grade C and Instructor accreditation
- Proven experience in developing and implementing national training strategies
- Familiarity with SASSETA, PSIRA, and Skills Development legislation
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Duties & Responsibilities
- All aspects of purchasing, food preparation & presentation.
- Deputize in the CM’s absence if necessary.
- Promote the professional growth and development of the culinary team.
- Ensure that all staff are familiar with the day's requirements.
- Give and take culinary direction in a positive and impactful manner
- Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
- Make sure that the necessary stocks are on hand at the right quality and quantity.
- Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
- Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedics company standard.
- Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
- Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
- To ensure that all maintenance problems are timeously reported and followed up.
- Guarantee that all communications between service areas and kitchen run smoothly.
- To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
- To attend seminars and training courses as and when directed.
- To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
- Stay abreast with food trends as well as best practices.
Qualifications
- Matric certificate and culinary qualification/diploma
- Exposure to upmarket function catering
- Good at controlling costs & doing menu planning
- Strong functions experience
- Must have 2-3 years’ experience in a similar position
- Computer literate & excellent communication skill
Method of Application
Use the link(s) below to apply on company website.
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