Project Manager Northern Cape

BRIEF DESCRIPTION:-

The Project Manager role involves overseeing catering projects from initiation to completion, ensuring adherence to scope, timelines, budget, and quality standards. The primary responsibilities include managing project resources, maintaining client relationships, and ensuring compliance with company policies and food safety standards. Key requirements include strong project management skills, financial acumen, and experience in the catering and hospitality industry.

Job Title: Project Manager Company: Tsebo Solution

We are seeking a Project Manager for our Healthcare sector to manage the daily operations of specific contracts within the Catering Industry. The ideal candidate will ensure high-quality deliverables according to site-specific Service Level Agreements (SLAs), handle client relations, conduct site visits, and support the development of site management. The main responsibility is to ensure that projects are managed within budgeted costs and growth targets, while adhering to all standards in line with best practices.

Duties & Responsibilities    

Manage and lead catering projects from start to finish, ensuring adherence to agreed scope, timelines, budget, and quality standards. Provide strong leadership and direction to Catering Managers, site teams, and project stakeholders to meet project goals. Build and sustain strong client relationships, ensuring project outcomes meet client expectations and Tsebo service standards. Create and implement project plans, timelines, resource allocations, and risk management strategies for catering initiatives. Work with Operations Managers and business leaders to discover opportunities for growth, operational enhancements, and service improvements. Monitor project budgets, forecasts, and financial performance, ensuring compliance with financial guidelines. Prepare and present project progress reports, forecasts, and financial updates to key stakeholders and management. Ensure all catering projects comply with company policies, contractual obligations, food safety standards, and relevant legislation. Drive continuous improvement to boost operational efficiency, service quality, and customer satisfaction in catering projects. Oversee procurement, stock management, asset control, and cost-management activities related to projects. Identify, assess, and manage project risks and issues, implementing corrective actions as needed. Maintain quality assurance processes throughout project lifecycles, ensuring deliverables meet Tsebo standards. Support profit growth by identifying cost-saving opportunities and implementing commercially viable solutions. Manage project resources effectively, including workforce planning, contractor coordination, and resource utilization. Lead change management and project implementation activities across multiple catering sites as required. Facilitate stakeholder meetings, project reviews, and governance forums for alignment and effective communication. Manage human capital requirements for projects, including performance management, training, coaching, and employee development. Oversee the implementation and effective use of operational systems, including biometrics and other site management tools. Ensure the successful planning and execution of banqueting, event catering, hospitality functions, and VIP guest requirements. Maintain a strong understanding of kitchen operations, back-of-house functions, and catering service delivery to support project execution. Operate effectively in a fast-paced environment, managing multiple priorities to meet deadlines and business objectives. Perform any additional project-related duties as reasonably required to support operational and strategic business goals.

Skills and Competencies    

Strong project management, planning, and organizational skills. Sound business and financial acumen. Excellent client relationship and stakeholder management skills. Experience in catering, hospitality, banqueting, and VIP events. Strong leadership and team development capabilities. Proficiency in Microsoft Office, MyMarket, and MenuTech. Ability to manage budgets, analyze reports, and drive profitability. Excellent communication, presentation, and problem-solving skills. Knowledge of HACCP, food safety, health & safety, and quality standards. Ability to work under pressure, manage multiple priorities, and deliver results. Innovative mindset with a focus on continuous improvement and operational excellence. Flexible, adaptable, and customer-focused.

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

Deadline: 28th October, 2026