Assistant Catering Manager - Johannesburg (HC)

Business Unit / Division:

Fedics

Job Type Classification:

Full Time

Location - Town / City:

Johannesburg

About Us:

We are in search of an Assistant Catering Manager to join our Healthcare space. In this role you would be required to assist the manager in the day-to-day management tasks of providing a catering service to the required standards. As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity . We specialise in Catering , Facilities Management , Cleaning and Hygiene , Pest Control , Protection , Energy , Procurement , Workspace Design , Engineering, Remote Camps , and more. Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients’ needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.

Duties & Responsibilities:

Key Responsibilities

• Assist in the planning, preparation, and delivery of high-quality meals, refreshments, and catering functions, ensuring exceptional presentation and customer satisfaction.
• Support the effective day-to-day operation of the catering unit, ensuring all tasks are completed efficiently and to the required standards.
• Oversee and actively participate in meal service periods, ensuring smooth service delivery and prompt resolution of operational issues.
• Assist in the development, planning, and costing of menus in line with client expectations, nutritional requirements, and budget targets.
• Manage supplier orders and liaise with vendors to ensure the timely procurement of quality products and services.
• Support the completion of administrative processes, including stock reports, payroll inputs, and other operational documentation.
• Receive, inspect, issue, and control stock, ensuring compliance with quality standards, accurate record-keeping, and effective stock rotation practices.
• Conduct regular inspections to ensure compliance with company policies, food safety legislation, hygiene standards, and operational procedures.
• Provide ongoing coaching, mentoring, and on-the-job training to team members, identifying talent and supporting employee development and succession planning.
• Maintain a thorough understanding of HACCP, NOSA, and all relevant food safety and health regulations, escalating any non-compliance or risks appropriately.
• Foster a positive and productive work environment by addressing staff concerns, supporting employee wellbeing, and assisting with disciplinary matters when required.
• Ensure the security of company assets, stock, storerooms, cash handling areas, and other controlled spaces.
• Coordinate and participate in regular stocktakes, investigating variances and implementing corrective actions where necessary.
• Attend and actively contribute to meetings, training sessions, and professional development initiatives.
• Assume responsibility for the catering operation in the absence of the Catering Manager, ensuring continuity of service and operational excellence.
• Participate in industry events, exhibitions, and training opportunities to remain informed of hospitality trends, innovations, and best practices.
• Drive a culture of customer service excellence, quality, safety, and continuous improvement across all catering activities.

Skills and Competencies:

Skills and Competencies

• Strong people skills with the ability to build positive working relationships across all levels of the business.
• Excellent organisational and time management skills, with the ability to prioritise tasks effectively in a fast-paced environment.
• High attention to detail and commitment to maintaining quality standards.
• Strong interpersonal, leadership, and supervisory skills, with the ability to motivate and develop team members.
• Flexibility to work shifts, irregular hours, weekends, and public holidays as operational requirements dictate.
• Excellent verbal and written communication skills.
• Professional appearance and presentation, with a strong focus on customer service excellence.
• Proficient in the use of computer systems and Microsoft Office applications.
• Strong planning, coordination, delegation, and problem-solving skills.
• Ability to negotiate effectively with suppliers and stakeholders.
• Capable of working under pressure while maintaining high standards of performance and service delivery.
• Sound financial and commercial awareness, including stock control, cost management, and budget adherence.
• Strong commitment to food safety, hygiene, health and safety, and statutory compliance requirements.
• Customer-focused mindset with the ability to identify and respond to client needs proactively.
• Ability to take initiative, make informed decisions, and assume responsibility in the absence of the Catering Manager.

Qualifications:

+2 years’ experience in the catering and / or restaurant industry on a supervisory level. Must have completed at least a Matric

Previous experience in an Healthcare environment would be highly advantageous.