Assistant Catering Manager

Duties & ResponsibilitiesAssist 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 CompetenciesStrong 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.