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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
- Ensure a high level of support to the canteen locations regarding technical systems.
- Serve as administrator for the POS database and inventory control applications.
- Versed in database management, site setup, and menu creation.
- Perform all item maintenance, menu changes, and price and category management for all locations.
- Actively involved in the openings of new locations, setup, and configuration.
- Develop close working relationships with management and staff, including understanding their business processes to better serve them with technology.
- Function as a problem-solving and escalation point for end-users.
- Prepare and present project status reports as requested
- Point of sale system clean up
Skills and Competencies
- Must Be able to handle large volumes of work, Have discretion and integrity
- Logical Thinking, Well Spoken and Self-Starter
- Assertive and Deadline oriented
- Excellent Communication Skills (verbal and written)
- Be able to work with a diverse Team
- Fully computer literate
- Client service orientated
- Flexibility with regard to working hours
Qualifications
- Relevant Degree/Diploma or Certificate
- Experience in a similar position is an advantage
- Requires 2-4 years point of sales systems experience
- 1 year of prior experience with various networking solutions
- Knowledge of Menutec and Plankomat will be advantageous
- Computer Literate
- Knowledge of MOCCA (Management of cash and cashless administration) system will be advantageous
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Duties & Responsibilities
- Ensure work schedules/job cards are in place for each position and relevant to site
- Ensure consistently high service standards are maintained for all services in scope with regular inspections.
- Ensure that staff are correctly and smartly dressed displaying a name badge. Highlight to sites the importance of upholding the company image at all times.
- Ensure that cleaning methodology are strictly adhered to in line with company policies, quality programmes and legislation
- Managing company assets by performing monthly spot checks on high value items. When checking assets ensure that equipment is kept in a good condition and repaired and serviced when required.
- Do daily checks and follow-ups.
- Report maintenance and safety concerns to the manager on a day to day basis.
- Maintain personal health, hygiene and professional appearance.
- To maintain a high standard of morale and motivation through good communication skills.
- May be required to assist with any other duties that may be outside scope of responsibility.
Skills and Competencies
- Minimum 2 years supervisory experience in a similar environment preferably in the cleaning industry.
- Must have experience in health and safety standards and management.
- Must have experience within healthcare.
- People Management Skills.
- Able to work independently and under pressure.
- Able to work long hours, after hours and some weekends.
- Ability to communicate, motivate, develop and coach staff at all levels.
- Good communication skills.
- Good stakeholder management skills.
Qualifications
- Grade 12/Matric.
- Relevant tertiary qualification related to management would be highly advantageous.
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Duties & Responsibilities
- Operate as part of a team with good interpersonal skills
- Maintaining high quality and hygiene standards as per TSAfrika standards
- Preparation and presentation of food
- Ensuring correct portion control are adhered to
- Ensuring the food is delivered timeously
- Assist with the planning of menus and stock control
- Flexible to work overtime when required
- Stay abreast with food trends as well as best practices.
Skills and Competencies
- Communication skills (verbal and written)
- Computer literate
- Organizing and planning skills
- Interpersonal skills
- Team Player
- Excellent food skills
- Strong client and customer service skills
- Good organizational skills
Qualifications
- Proven cooking experience
- Matric
- 1 -2-year experience in a similar role
- Culinary qualification would be advantageous
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Duties & Responsibilities
- Responsible for new business development within Corporate sector.
- Tele market, canvas and research sales leads.
- Lead a sales team including internal sales coordinators.
- Sell catering solutions to the market, identify prospects, assess client’s needs, submit proposals, negotiate and close the sale.
- Adhere to the adopted selling process with measurable monthly & quarterly target achievement.
- Deliver professional, innovative, realistic sales proposals and presentations which reflect the integrity, standards, procedures and ethics of the company.
- Build, promote & maintain relationships with existing & potential clients/corporate groups & ensure proper utilization of the CRM tools provided.
- Attend appropriate sales meetings, functions and networking opportunities.
- Prepare and present professional sales proposals at a senior level & work closely with operations in signing off financials & working solutions.
- Responsible for closing sales opportunities including involvement in contract terms and conditions.
- Growth of the division and the achievement of agreed sales budget.
- Ensure effective communication between operations/sales/PRO.
- Conduct accurate surveys & prepare financial feasibility.
- Manage the appointment and sales process (sales approach to be professional, exact and above reproach).
Skills and Competencies
- Computer proficient/literate.
- Willingness to sell large, complex outsourcing solutions/ services.
- Entrepreneurial Skill - devise strategies to expand business offering and footprint.
- Proven Leadership skills with strong negotiation skills and the ability to communicate and network at a senior level with more than average closing ratio.
- Able to manage the sales process from inquiry to organizing & closing.
- Interpersonal skills: Leadership & Relationship Building.
- Good Communication (written & verbal) - Strong presentation.
- Customer service orientated that is goal orientated and motivated to achieve sales budget
- Exceptionally well organized & natural multi - tasker (Able to work under pressure).
- •Self-starter with high work ethic and passion who needs little supervision
Qualifications
- Relevant qualification and / or equivalent
- Minimum 6 years sales/acquisition/business development experience
- Proven history of target achievement
- Strong understanding of business challenges and customer management with a track record of identifying and closing opportunities
- Knowledge of Catering Management industry - advantageous
- B2B experience mainly within soft services in Facilities Management. Catering management is a distinct preference in this position
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Duties & Responsibilities
- To ensure that the Company & Statutory regulations regarding cleanliness & hygiene are complied with within all tasks undertaken
- To ensure that the quality standards of both customer service and operating processes, health and safety standards and food standards are met
- Assists in the preparation of meals, especially salads and desserts
- Places entrees, salads, desserts and other food on the serving line
- Keeps the serving line well-stocked and clean
- May assist in training new employees
- Stores and records food leftovers
- Keeps canteen tables, kitchen and other areas clean and orderly
- To ensure that customer expectations are met within the provisions of the contract
- To ensure a high level of customer service within the area of responsibility
- Where applicable, to ensure that stock in the designated area of responsibility is counted and signed over to the correct staff on the following shift
- To carry out any reasonable request by management
- To report and where possible take action when faced with customer and client complaints or compliments
- To attend meetings and training courses as may be necessary
- Performs related work as assigned
- May be required to assist with any other duties that may be outside scope of responsibility
Skills and Competencies
- Interpersonal Skills: Client/customer interface
- Trustworthy and Reliable
- Attention to details
- Motivated
- Passion about service with a smile
- Must enjoy practical and methodical work
- Be honest and reliable
- Have good hand-eye coordination
- Be able to work quickly and safely
- Have good personal hygiene
- Be free from skin allergies to foods and detergents
- Have good communication skills
- Must be able to work as part of a team
- Customer service orientated
Qualifications
- Grade 11
- 1 -2-year experience in a similar role
- Culinary qualification would be advantageous
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Duties & Responsibilities
- 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 Tsebo Catering standards by meeting all quality star grading standards.
- Ensure all Tsebo Catering Solutions 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.
- 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.
Skills and Competencies
- Attention to detail
- Client service orientated
- Business management principles
- Excellent people skills
- Strong judgement and problem-solving skills
Qualifications
- 1-2 years previous experience within a commercial/ Industrial establishment.
- A minimum of 2 years management experience in catering.
- National Senior Certificate (Matric) and relevant qualification relating to Hospitality Management
- Computer literacy MS Excel and MS Word
- Financial acumen
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Duties & Responsibilities
- Oversee and maintain hygiene standards in the kitchen – Q PRO specific
- Implement new innovative and creative ideas(on meals and functions)
- Oversee and monitor the quality of food and presentation thereof
- Manage & train staff
- Quality & quantity controls on all food products.
- Keeping an update of market trends and reacting on these effectively and efficiently
- Any other duties as requested by management, within reason
Skills and Competencies
- Interpersonal skills
- Communication skills: verbal/written
- Customer centric
- Commitment and excellence
- Initiative
- Organising/planning skills
- Productivity driven
- Cost awareness
- Computer literacy
- Business acumen
- Prefabably previous experience in a retirement village
Qualifications
- Matric
- 2 years relevant work experience essential
- Tertiary qualification an advantage
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Duties & Responsibilities
- •To ensure that the Company’s and Statutory regulations regarding cleanliness are
- complied with within all tasks undertaken.
- Responsible for the cleanliness of the scullery.
- Ensure hygiene standards, health and safety standards are met at all times.
- To maintain the Company’s standard of hygiene and cleanliness of all crockery,
- cutlery, glassware, kitchen and dining room utensils.
- To ensure removal of refuse from scullery area.
- To assist in other areas of the unit when required and to attend to all reasonable
- requests made by management.
- Fridges in the walk-in cold rooms must be cleaned.
- No cleaning agents must be left in public areas.
- Safety signs/boards must be placed in areas where cleaning is in progress.
- Ensure that the outside area of the store is clean and inviting at all times.
- The back of the store must be clean and tidy at all times, and must comply with health
- regulations.
- The cleaner must assist in various other areas in the unit when it is not busy.
- Clean food preparation equipment, floors and other kitchen tools or areas.
- Clean walls and windows.
- Clean and disinfect laundry, kitchen, toilet and bathroom fixtures
- May be required to assist with any other duties that may be outside scope of
- responsibilities
Skills and Competencies
- Interpersonal Skills: Client/customer interface
- Trustworthy and Reliable
- Attention to details
- Motivated
- Must enjoy practical and methodical work
- Be honest and reliable
- Have good hand-eye coordination
- Be able to work quickly and safely
- Have good personal hygiene
- Be free from skin allergies to foods and detergents
- Have good communication skills
- Must be able to work as part of a team.
Qualifications
- Matric
- Previous experience working in a Retirement Village as a General Assistant
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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
Skills and Competencies
- Strong judgement and problem solving skills
- Excellent people skills
- Strong interpersonal and communicative skills (verbal and written)
- Flexibility with regards to working hours
- Attention to detail
- Client service orientated
- Business management principles
- Fully computer literate
- Excellent food skills
Qualifications
- Matric
- Relevant Degree/Diploma or Certificate
- Own motorvehicle
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 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
Skills and Competencies
- Strong judgement and problem solving skills
- Excellent people skills
- Strong interpersonal and communicative skills (verbal and written)
- Flexibility with regards to working hours
- Attention to detail
- Client service orientated
- Business management principles
- Fully computer literate
- Excellent food skills
Qualifications
- Matric
- Relevant Degree/Diploma or Certificate
- Own motorvehicle
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Duties & Responsibilities
- Analyse recipes to assign prices to menu items, based on food and overhead costs.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
- Demonstrate new cooking techniques and equipment to staff.
- Determine how food should be presented, and create decorative food displays.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Plan, direct, and supervise the food preparation and cooking activities of multiple units
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- May be required to assist with any other duties that may be outside scope of responsibility.
- Hands on involvement with the focus of improving the cooking and overall standards of meals served.
- Ability to carry out on the job training with chefs and cooks for the unit.
- Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality.
Skills and Competencies
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
- Strong judgement and problem solving skills
- Excellent people skills
- Strong interpersonal and communicative skills (verbal and written)
- Flexibility with regards to working hours
- Attention to detail
- Client service orientated
- Business management principles
- Fully computer literate
- Demonstrate experience in a high volume environment
- 3-4 years relevant exeperience is essential
Qualifications
- Matric
- Diploma in Professional Cookery/ Relevant qualification
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Duties & Responsibilities
- To ensure that all menus are constantly updated, paying special attention to seasonal availability.
- To ensure that all menus are correctly calculated to ensure maximum gross profit.
- To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.
- To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
- To liaise with management daily regarding special requirements, exec functions, etc.
- To ensure that all statutory hygiene requirements are diligently followed.
- To ensure that maintenance problems are promptly reported.
- To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.
- To ensure that all documents are passed to management immediately for processing.
- To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
- To constantly update your knowledge and skills for the good of the establishment.
- To assist with regular stocktakes as and when required.
Skills and Competencies
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
- Be able to reach, bend, stoop and frequently lift up to 20kg,
- Be able to work in a standing position for long periods of time (up to 9 hours).
Qualifications
- A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
- Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
- At least 6 months experience in a similar capacity.
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Duties & Responsibilities
- Operational Delivery:
- Review and pull reports on visitor and client bookings for the day
- Attend to meeting room booking requirements
- Provide information about amenities, area and venues
- Ensure that all visitors are assisted and supplied a Visitor access card and registered in the visitor book
- Anticipate client needs and build rapport with clients
- Offer assistance with certain tasks (e.g. taking messages, catering requirements, etc)
- Ensure compliance with health and quality standards
- Liaise with Facilities Manager to oversee, monitor and ensure costs are contained within budgets (OPEX and CAPEX).
- Review and report on monthly variance reports.
- Ensure compliance with TFS policies and procedures related to financial management, controls and expenditure authorization levels.
- Monitor & report all building maintenance work orders on a daily basis and drive completion of such tasks
- Ensure all requests to purchase followed by a quotation.
- Ensure all suppliers submit invoices timeously with service reports where necessary.
- On satisfactory completion of job or delivery, request an original invoice and ensure it logged on CAFM system
- Adhere to cut off dates stipulated by TFS and the client. Liaise with TFS finance team on payments to suppliers
- Liaise with TFS Managers to ensure all contract documentation is maintained and updated including OHS
- Ensure leave forms are captured on the system
- Ensure ongoing implementation of TFS’s quality management system known as IMS for all policies and procedures related to Quality, Environment and Health & Safety
- Supplier management and payment reconciliations are up to date to avoid suspension of services
- Communicate terms of trade to suppliers to ensure compliance whenever required
- Obtain statements from suppliers, do reconciliations before it is forward to TFS HQ finance
- Oversee day to day running of all Soft & Technical Services
- Monitor certain technical equipment such as the HVAC and UPS system
- Carry out random walk around with or without suppliers.
- Carry out formal and informal supplier review with management of supplier.
- Manage stock and carry out weekly stock takes
-
- Contractual Delivery:
- Ensure all SAGE financial policies and procedures are complied with.
- Ensure that where services are recovered internally the appropriate information, controls and systems are in place are adhered to.
-
- Customer Focus:
- Work with teams to develop and maintain a customer-focused attitude toward activities, concentrating on those that most strongly contribute toward improving customer lifetime value.
- Interact with client to provide and process information in response to inquiries, concerns and requests about products and services.
- Conduct client satisfaction surveys to ensure clients are satisfied with the products and services.
- Keep up to date with business developments and strategic objectives within the environment.
- Provide advice on general changes and compliance within the workplace management framework when required.
- Work with processes and procedures in such a way that operational efficiencies and performance are enhanced.
- Attend to and resolve all customer queries timeously or escalate when necessary.
- Follow up and follow through on all escalated queries timeously.
- Manage conflict.
-
- Reporting:
- Assist with preparation of monthly reporting within set timeframes for distributing to the relevant parties.
- Update and maintain all relevant records
- Compile and prepare stats as and when required by your manager
Skills and Competencies
- MS Office Suite
- Knowledge of equipment, materials and suppliers used in facilities management.
- Good understanding of the utilisation of the INFO system.
- Good OHS knowledge/Background
- Proficiency in English; knowledge of additional languages is a plus
- A customer-oriented and professional attitude
- Outstanding communication skills
- Excellent organizational and time-management skills
- Hospitality and customer centric focus.
- Bilingual
- Knowledge and understanding of SLA
- High degree of computer literacy (MS Word, Power Point, Excel)
- Excellent report writing skills
- Problem solving and Analytical Skills
- Financial and business acumen
Behavioural Qualities
- Emotional Intelligence: ability to work with colleagues who have different ways of behaving and interacting.
- Resilience: ability to cope with setbacks.
- Ability to work unsupervised and within a team.
- Self-disciplined, motivated, energetic self –starter with an exemplary work ethos.
- Capability to interact with both internal and external customers at all levels.
- Ability to maintain confidentiality.
- Attention to detail with a methodical and structural approach.
- Results focussed and professionalism
- Ability to multitask
- Ability to follow established procedures.
- Ability to work under pressure.
- Project a professional and competent image at all times when on duty.
- Customer centricity.
- Ability to deliver high quality and proactive service to internal customers
- Ability to effectively manage systems.
- Ability to use own initiative and to operate with no management support when required
- Must be an extrovert and be approachable at all levels in the working environment
Qualifications
- Grade 12
- A building/facility qualification or experience would be an advantage
- Computer literacy on MS Office and Infor EAM.
- Valid Driver’s licence
- Minimum 3 years’ experience in a similar environment.
go to method of application »
Duties & Responsibilities
- Oversee and maintain hygiene standards in the kitchen – Q PRO specific
- Implement new innovative and creative ideas (on meals and functions)
- Oversee and monitor the quality of food and presentation thereof
- Manage & train staff
- Quality & quantity controls on all food products.
- Keeping an update of market trends and reacting on these effectively and efficiently
- Responsible for food budgets and to achieve their requirements
- Guarantee that all communications between service areas and kitchen run smoothly
Skills and Competencies
- Interpersonal skills
- Communication skills: verbal and written
- Customer focused
- Commitment and excellence
- Initiative
- Organising/planning skills
- Productivity driven
- Cost awareness
- Computer literacy
- Business acumen
- Leadership
- Attention to detail
Qualifications
- Matric
- Diploma in Professional Cookery/ Relevant qualification
- 3-6 years relevant exeperience is essential
go to method of application »
Duties & Responsibilities
- To ensure that the Company & Statutory regulations regarding cleanliness & hygiene are complied with within all tasks undertaken.
- To ensure that the quality standards of both customer service and operating processes, health and safety standards and food standards are met.
- Assists in the preparation of meals, especially salads and desserts.
- Places entrees, salads, desserts and other food on the serving line.
- Keeps the serving line well-stocked and clean.
- May assist in training new employees.
- Stores and records food leftovers.
- Keeps canteen tables, kitchen and other areas clean and orderly.
- To ensure that customer expectations are met within the provisions of the contract.
- To ensure a high level of customer service within the area of responsibility.
- Where applicable, to ensure that stock in the designated area of responsibility is counted and signed over to the correct staff on the following shift.
- To carry out any reasonable request by management.
- To report and where possible take action when faced with customer and client complaints or compliments.
- To attend meetings and training courses as may be necessary.
- Performs related work as assigned.
Skills and Competencies
- Must enjoy practical and methodical work
- Be honest and reliable
- Have good hand-eye coordination
- Be able to work quickly and safely
- Have good personal hygiene
- Be free from skin allergies to foods and detergents
- Have good communication skills
- Must be able to work as part of a team.
- Must have the stamina to work 45-50 hours per week.
- Be able to bend, stand and lift.
Qualifications
- Be 18 years of age Must have completed at least a National Senior Certficate
Method of Application
Use the link(s) below to apply on company website.
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