Catering Supervisor - Corporate

at  Tsebo Group

ABOUT US

We are recruiting a Catering Supervisor to join our team. In this role you will be expected to assist the management team in the day to day operation of the business whilst helping deliver sales and profit targets. To motivate the team to an excellent level of customer care, ensure catering standards, policies and procedures are being adhered to at all times.
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.

SKILLS AND COMPETENCIES

• Be able to communicate and understand the predominant language(s) of the canteen’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions. Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work 45-50 hours per week.

QUALIFICATIONS

• Completed National Senior Certificate

• To take responsibility of the catering facility in the absence of the catering manager / front of house manager.
• Maintain operations standards of the kitchen including stock, cash and staff levels.
• To ensure the highest level of service is provided to all customers.
• Ensure all core standard procedures are adhered to at all times.
• Maintain an up-to-date knowledge of products and encourage staff to develop their product knowledge.
• Ensure the kitchen and front of house areas operate within health and safety and food safety regulations.
• To support promotional activity within the facility.
• To maintain an awareness and control of all security systems on site.
• To maintain a good working relationship with the company, customers.
• To report any maintenance issues within the department to the relevant parties.
• To carry out and maintain cash handling policies and general administrative duties.
• To be responsible for ongoing motivation of staff, leading by example.
• To manage staff and ensure they achieve their full potential.
• To assist and take part in regular team meetings as agreed with senior management.
• To be responsible for monitoring and developing of fixed and indefinite staff members.
• Monitoring of staff timekeeping and attendance.
• To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
• To ensure that the preparation of food is hygienic and that a “clean as you go” discipline is adhered to.
• To ensure that food in the bains-marie looks attractive at all times, re-garnishing where necessary or replenishing.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.