Assistant Catering Manager (HC) Gauteng

Tsebo Solution is actively recruiting for a Assistant Catering Manager (HC) position in Gauteng. This is an excellent opportunity for professionals in the Hospitality / Hotel / Restaurant sector looking to advance their careers.

• Experience Level: 2 years • Educational Background: Matric or equivalent • Industry Focus: Hospitality / Hotel / Restaurant • Location Preference: in Gauteng

The Assistant Catering Manager (HC) position is an important role within the Hospitality / Hotel / Restaurant sector, offering meaningful career development and professional growth opportunities.

This role in Hospitality / Hotel / Restaurant offers valuable career progression opportunities aligned with your experience level and professional aspirations.

When applying for this Assistant Catering Manager (HC) position, ensure your CV highlights: • Relevant experience matching the 2 years requirement • Educational qualifications in line with Matric • Specific achievements in the Hospitality / Hotel / Restaurant field • Any certifications or specialized training

The Hospitality / Hotel / Restaurant sector in South Africa continues to show strong demand for skilled professionals. This position represents a valuable opportunity in the current job market.

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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.

Duties & 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    

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.  

+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.

Deadline:28th August,2026