Assistant Catering Manager

Duties & Responsibilities

• Assist the Catering Manager in the overall management and performance of the catering unit.
• Ensure the delivery of high-quality food and service standards in accordance with Tsebo and client requirements.
• Supervise daily catering operations, ensuring efficient service delivery and operational excellence.
• Lead, motivate, and develop catering staff to achieve performance standards and operational objectives.
• Conduct daily staff briefings and ensure effective communication within the team.
• Assist with recruitment, onboarding, training, scheduling, and performance management of employees.
• Monitor staff attendance, productivity, grooming, and adherence to company policies.
• Ensure compliance with all food safety, HACCP, hygiene, health, safety, and environmental regulations.
• Conduct regular food quality and service audits and implement corrective actions where required.
• Monitor portion control, food wastage, and stock usage to maximize profitability.
• Assist with menu planning, recipe standardization, and food cost management.
• Manage stock ordering, receiving, storage, stock counts, and inventory control processes.
• Verify supplier deliveries and ensure products meet quality standards and specifications.
• Assist with budget control and ensure the achievement of financial targets and cost-saving initiatives.
• Analyze sales trends, consumption patterns, and operational reports to support decision-making.
• Support the preparation of monthly operational, financial, and client reports. Build and maintain strong relationships with clients, customers, and key stakeholders.
• Investigate and resolve customer complaints promptly and professionally.
• Ensure dining areas, kitchens, equipment, and storage facilities are maintained to the highest standards.
• Conduct routine inspections to ensure cleanliness, maintenance, and compliance requirements are met.
• Assist in implementing innovation and continuous improvement initiatives to enhance service delivery and customer experience.
• Support the implementation of Tsebo's strategic objectives, operational standards, and best practices.
• Manage special events, functions, conferences, and hospitality services when required.
• Ensure all company assets are controlled, safeguarded, and utilized effectively.
• Drive a culture of customer service excellence, teamwork, accountability, and operational efficiency.
• Stand in for the Catering Manager during periods of absence and assume full responsibility for unit operations.

Skills and Competencies

• Strong leadership and people management skills.
• Excellent customer service orientation.
• Good planning, organizing, and problem-solving abilities.
• Financial acumen with knowledge of budgeting and cost control.
• Knowledge of food safety, hygiene, and health and safety regulations.
• Computer literacy, including Microsoft Office applications.
• Effective communication and interpersonal skills.
• Ability to work under pressure and meet deadlines.

Qualifications

• Matric
• Relevant qualification in Hospitality Management, Catering Management, Food Service Management, or a related field will be advantageous.
• Minimum 3 years' experience in a catering, hospitality, or food services environment.