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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
- To provide effective leadership to catering manager and their team of catering staff
- To ensure the company image is projected through excellent client relationships, quality of service, product and productivity
- Develop medium and long-term strategies to grow the business in conjunction with the operations manager
- Comply with the divisions budgetary requirements within the financial guidelines
- Understand and maintain all financial aspects of the business – budgeting, forecasting
- Understand and implement company standards, policies and procedures in line with legislation
- To work and operate in a stressful environment and perform well under pressure
- Ensure quality control is in accordance with the company standards
- Oversee cash management (control of debtors, stock checks and cash checks etc)
- Effect profit growth in all areas of responsibility
- Meeting agreed deadlines with regards to submission of forecasts, profit and loss’s etc
- Human resources management (including I.R, training and development) and performance management
- Operational standards – Maintain and improve on operational standards as agreed
- Meeting all quality / star grading standards within the areas of responsibility, as per Tsebo Grading checklist and KRAs within the Performance Management Scheme
- Ensure smooth running of Biometrics system
- May be required to assist with any other duties that may be outside scope of responsibility
- Strong banqueting/function background & handling of VIP guests
- Understand back of house and kitchen brigade
Skills and Competencies
- Sound business acumen
- Excellent client relations
- Experience in upmarket functions and events management
- Experience in high quality mass production
- Previous experience in the food service industry essential
- Operational Standards: Performance management, financial analysis, computer proficiency & human resources
- Mymarket and Menutec proficiency
- Entrepreneurial skills: Strategic management, Outcome focus & productivity
- Interpersonal Skills: Client/customer interface, managing group process, communication skills (verbal and written) & organizational skills
- Strong presentation skills
- Flexibility with respect to working hours
- Ability to build and maintain a motivated team in a dynamic environment
- Innovative approach to streamlining systems
- Good Understanding of HACCP/Health and safety as they will form part of the BP HS&E forum
- Food Background
Qualifications
- Minimum of 5 years’ experience in a similar environment
- 2-3 years project management experience
- Minimum matric
- Relevant tertiary qualifications and/or equivalent knowledge of legislation relevant to the industry
- Business Management principles, including proven financial skills
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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
- 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
- Matric
- Relevant Degree/Diploma or Certificate
- Own motorvehicle
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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.
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.
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Duties & Responsibilities
- To provide effective support to the catering catering staff
- To ensure the company image is projected through excellent client relationships, quality of service, product and productivity
- Comply with the divisions budgetary requirements within the financial guidelines
- Understand and maintain all financial aspects of the business – budgeting, forecasting
- Understand and implement company standards, policies and procedures in line with legislation
- To work and operate in a stressful environment and perform well under pressure
- Ensure quality control is in accordance with the company standards
- Oversee cash management (control of debtors, stock checks and cash checks etc)
- Effect profit growth in all areas of responsibility
- Human resources management (including I.R., training and development) and performance management
- Operational standards – Maintain and improve on operational standards as agreed
- Meeting all quality / star grading standards within the areas of responsibility, as per Tsebo Grading checklist and KRAs within the Performance Management Scheme
- Ensure smooth running of Biometrics system
- May be required to assist with any other duties that may be outside scope of responsibility
- Strong banqueting/function background & handling of VIP guests
- Understand back of house and kitchen brigade
Qualifications
- Minimum of 2 years’ experience as a Catering Manager in a similar environment
- Minimum matric
- Relevant tertiary qualifications and/or equivalent knowledge of legislation relevant to the industry
- Business Management principles, including proven financial skills
go to method of application »
Duties & Responsibilities
- To provide effective leadership to catering managers and their team of catering staff
- To ensure the company image is projected through excellent client relationships, quality of service, product and productivity
- Develop medium and long-term strategies to grow the business in conjunction with the operations manager as well as the district manager
- Comply with the divisions budgetary requirements within the financial guidelines
- Understand and maintain all financial aspects of the business – budgeting, forecasting
- Understand and implement company standards, policies and procedures in line with legislation
- To work and operate in a stressful environment and perform well under pressure
- Ensure quality control is in accordance with the company standards
- Oversee cash management (control of debtors, stock checks and cash checks etc)
- Effect profit growth in all areas of responsibility
- Meeting agreed deadlines with regards to submission of forecasts, profit and loss’s etc
- Human resources management (including I.R., training and development) and performance management
- Operational standards – Maintain and improve on operational standards as agreed
- Meeting all quality / star grading standards within the areas of responsibility, as per Tsebo Grading checklist and
- KRAs within the Performance Management Scheme
- Ensure smooth running of Biometrics system
- May be required to assist with any other duties that may be outside scope of responsibility
- Strong banqueting/function background & handling of VIP guests
- Understand back of house and kitchen brigade
Qualifications
- Minimum of 5 years’ experience in a similar environment
- 2-3 years project management experience
- Minimum matric
- Relevant tertiary qualifications and/or equivalent knowledge of legislation relevant to the industry
- Business Management principles, including proven financial skills
go to method of application »
Duties & Responsibilities
- Co-ordinates and controls investigation and inspection procedures / applications.
- Executes procedures and applications associated with promoting and maintaining Health and Safety awareness at the sites
- Ensures statutory requirements are complied with and concerns, methodologies and approaches impacting
- Health and Safety are discussed prior to approving corrective measures or appropriate actions.
- Attends to specific administrative information processing and reporting requirements.
- To always be aware of situations that affect the safety of persons and ensure adherence of the OHS Act are adhered to at all times.
- Review and ensure compliance of our obligations and responsibilities regarding the OHS Act and statutory requirements. Ensure that all mechanisms, policies and procedures are in place.
- Ensure continuous improvement and the efficiency and effectiveness of the SHE system.
- Conduct unannounced inspections, audits and investigations to assess staff readiness and to specifically
- Identify where corrective actions are needed.
- Ensure administrative procedures and deadlines are adhered to and records maintained to facilitate resolution of enquiries and / or queries.
- Execute the process of collecting food samples as per QA documentation requirement
- Maintain orderly filing system of relevant records and reports as per Qpro requirements.
- Ensure that the Company’s standard on cleanliness and hygiene is adhered to
Qualifications
- Grade 12 / Tertiary Qualification Essential
- SAMTRAC and /or a recognised Health & Safety Qualification
- 2 years job related experience
- Experience in managing a SHE system
- Knowledge of all OSH Act Policies and Procedures
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Duties & Responsibilities
- Previous experience with food handling & Tea Service
- Strong hygiene and quality standards
- Excellent customer relations Skills
- Ability to work as part of a team in a pressurised environment
- Attention to detail
- Proven knowledge of TsAfrika controls
- Flexible in terms of working hours – must be able to work shifts and weekends if required
- Reliable and Dedicated
- Well organised and motivated Self Starter
- Well-presented and well spoken
- Good Team Worker
- Creative Flair advantageous
- Maintain high hygiene and cleaning standards
- Assist in implementation and enhancement of all controls in the unit
- Maintain excellent customer relationships
Qualifications
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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
Qualifications
- Matric
- 1 -2-year experience in a similar role
- Culinary qualification would be advantageous
Method of Application
Use the link(s) below to apply on company website.
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