Current Job Openings at Tsebo Solution

Duties & Responsibilities

• Manage overall performance of all bookkeepers
• Ensure Business Information Files are kept on all customers and updated as and when required
• Obtain signed client invoice checklist from bookkeepers and manage submission of client invoices within stipulated timelines
• Ensure that all order sheets are updated with new pricing and distributed to Bookkeepers
• Manage month end sign off with team and ensure that profit and loss sheets are accurate with detailed explanations on unit performance against budget and forecast
• Ensure that capex submitted is correct, summarized on capex submission sheet and submitted to finance - ensure that Bookkeepers maintain copies of these documents in BIS file
• Co-ordinate all new unit openings and related tasks as set out in the Finance Training Manual
• Finance controller is responsible for certain allocated key account client invoices and statements
• Periodically review supplier statements to ensure that all invoices on statement were captured in Ax
• Manage accurate daily debtors’ allocations through engagement with bookkeepers and relevant operations teams
• Finance Controller to set up weekly debtors’ meetings with team. Get feedback and commitment dates. Forward all feedback to Senior Financial Controller for cash flow forecasting
• Generate monthly journals from bookkeepers on AX
• Communicate purchasing budgets and govern adherence thereto
• Monitoring monthly deadlines and take necessary action if needed
• Ensure compliance to company Finance processes, policies and procedures
• Support and maintain accuracy of financial systems and master data information
• Ensure that all EFT requisitions have been received, summarize on EFT submission sheet and submit to finance for payment
• Generate monthly bonus and leave journals as per unit requirement on AX
• Accrual account and prepayments reconciliation to be done at month end and send to Senior Financial Controller for review
• Ensure correct coding of all sundry creditors for example stannic charges
• Compile the Business Review document and submit to the General Manager to provide explanations and general commentary. Allow adequate time for completion before Business Review, normally around 7 working days after month end
• Preparations and submission of monthly forecast to Senior Financial Controller
• Maintain effective working relationships with team, internal and external clients
• Liaising and supporting the internal & external auditors when required
• Manage annual budget process and ensure accurate completion of budget templates and meeting of deadlines
• Send out deadlines for the month on document submission and sign off time lines

Skills and Competencies

• Strong analytical and administrative skills
• Solid reconciliation experience
• Strong People management skills
• Debtors’ management
• Detailed understanding of the workings of Income Statements and how it impacts business
• Budget and Forecasting experience key
• Must be Computer literate (MS Excel, MS Outlook)
• Excellent customer relations skills
• Ability to communicate with all levels of management
• Accuracy
• Ability to work under own and company deadlines
• Ability to plan, organise and control own work effort
• Must have initiative, and problem solving skills
• Must be service oriented
• Be able to work independently as well as within a team
• Must be punctual and reliable Big picture thinking with a high tolerance to stress
• Ability to ensure clear communication channels Strong process orientation about financial discipline

Qualifications

• Matric
• Accounting Diploma
• Strong Accounting principles
• Accounting / Finance Degree would be an advantage
• Minimum 3 years in a similar position
• Computer literacy (Accounting Packages, MS Word, Excel, MS Outlook, Dynamics 365)

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Duties & Responsibilities

• To assist in the production of meals, snacks and functions, paying particular attention to the quality and presentation thereof.
• To ensure that all tasks and jobs are satisfactorily completed, assuming these duties when necessary.
• To assist with lunch service.
• To assist with the planning and costing of menus.
• To place orders with suppliers.
• To assist with the completion of all administrative returns, salary variations, etc.
• To issue stocks and received goods, checking quality, quantity and price, also ensuring that these stocks are correctly stored and rotated.
• To make regular inspections to ensure that company and statutory hygiene standards are maintained.
• To carry out regular On-the-Job Training sessions, be constantly aware of staff who have potential for development and ensure that these people are highlighted for promotion.
• To be fully conversant with HACCP and NOSA regulations and report any defect to the manager.
• To be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
• To be security conscious at all times and ensure storerooms, safes and lockable areas are secure.
• To assist with stocktaking on a regular basis. To attend meetings and training courses as required.
• To assume control of the restaurant and use own initiative in the absence of the Manager.
• To take part in catering exhibitions, thus gaining further knowledge and experience.

Skills and Competencies

• Must enjoy working with people.
• Must have good organisational skills.
• Be able to pay attention to detail.
• Have good interpersonal and supervisory skills.
• Be able to work irregular hours, on weekends and public holidays.
• Must have good communication skills.
• Must have good grooming and presentation skills.
• Must be comfortable working with computers
• Must able to negotiate, organise, delegate and work under pressure.

Qualifications

• Be 21 years of age and have at least 2 years’ experience in the catering and / or restaurant industry on a supervisory level.
• Must have completed at least a standard 10 / secondary education

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Duties & Responsibilities

• To assist in the production of meals, snacks and functions, paying particular attention to the quality and presentation thereof.
• To ensure that all tasks and jobs are satisfactorily completed, assuming these duties when necessary.
• To assist with lunch service.
• To assist with the planning and costing of menus.
• To place orders with suppliers.
• To assist with the completion of all administrative returns, salary variations, etc.
• To issue stocks and received goods, checking quality, quantity and price, also ensuring that these stocks are correctly stored and rotated.
• To make regular inspections to ensure that company and statutory hygiene standards are maintained.
• To carry out regular On-the-Job Training sessions, be constantly aware of staff who have potential for development and ensure that these people are highlighted for promotion.
• To be fully conversant with HACCP and NOSA regulations and report any defect to the manager.
• To be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
• To be security conscious at all times and ensure storerooms, safes and lockable areas are secure.
• To assist with stocktaking on a regular basis. To attend meetings and training courses as required.
• To assume control of the restaurant and use own initiative in the absence of the Manager.
• To take part in catering exhibitions, thus gaining further knowledge and experience.

Skills and Competencies

• Must enjoy working with people.
• Must have good organisational skills.
• Be able to pay attention to detail.
• Have good interpersonal and supervisory skills.
• Be able to work irregular hours, on weekends and public holidays.
• Must have good communication skills.
• Must have good grooming and presentation skills.
• Must be comfortable working with computers
• Must able to negotiate, organise, delegate and work under pressure.

Qualifications

• Be 21 years of age and have at least 2 years’ experience in the catering and / or restaurant industry on a supervisory level.
• Must have completed at least a standard 10 / secondary education

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Duties & Responsibilities

• Makes and serves beverages such as coffee, tea and specialty beverages.
• Responsible for taking customer orders and payments.
• Clean and sanitize work areas, seating areas and equipment/tools.
• To mix and invent drinks
• To promote their establishments
• To be aware of the financial goals of their establishments
• Keep an inventory of liquors, wines, beers, soft drinks, cream, fruits and fruit juices, coffees, teas
• Order supplies
• Operate computerized point of sales systems
• Collect payments for drinks and balance cash receipts
• Fill unusual orders and how to do the work manually if equipment is not functioning
• Taking inventory and tracking spillage and transfers

Skills and Competencies

• Be 18 years of age
• Must have completed at least a matric / senior certificate
• Be able to work quickly and safely
• Have good communication skills
• Must be able to use simple arithmetic, follow directions, remember orders, read, and write
• Must be able to work as part of a team.
• Must have the stamina to work 45-50 hours per week.

Qualifications

• Be 18 years of age Must have completed at least a matric / senior certificate

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Duties & Responsibilities

• Operate as part of a team with good interpersonal skills
• Maintaining high quality and hygiene standards as per TSAfrika standards
• Preparation and presentation of food
• Ensuring correct portion control are adhered to
• Ensuring the food is delivered timeously
• Assist with the planning of menus and stock control
• Flexible to work overtime when required
• Stay abreast with food trends as well as best practices.

Skills and Competencies

• Communication skills (verbal and written)
• Computer literate
• Organizing and planning skills
• Interpersonal skills
• Team Player
• Excellent food skills
• Strong client and customer service skills
• Good organizational skills

Qualifications

• Proven cooking experience
• Matric
• 1 -2-year experience in a similar role
• Culinary qualification would be advantageous

go to method of application »

Duties & Responsibilities

• Operate as part of a team with good interpersonal skills
• Maintaining high quality and hygiene standards as per TSAfrika standards
• Preparation and presentation of food
• Ensuring correct portion control are adhered to
• Ensuring the food is delivered timeously
• Assist with the planning of menus and stock control
• Flexible to work overtime when required
• Stay abreast with food trends as well as best practices.

Skills and Competencies

• Communication skills (verbal and written)
• Computer literate
• Organizing and planning skills
• Interpersonal skills
• Team Player
• Excellent food skills
• Strong client and customer service skills
• Good organizational skills

Qualifications

• Proven cooking experience
• Matric
• 1 -2-year experience in a similar role
• Culinary qualification would be advantageous

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Duties & Responsibilities

• Drivers are to drive according to the road regulations of SA on prior planned routes, ensuring that the service team arrives safely, unharmed & timeously at their destinations.
• Drivers are to comply with the Company Vehicle and Fuel Policies at all times.
• Servicing of all washroom equipment (sanitary bins-only female staff) including the cleaning/wiping of washroom equipment on client sites and delivery of consumables. .
• Ensure that all documentation e.g. Dans, consumable deliveries are completed correctly and that the client signs proof of delivery and that these are returned to the office the same day.
• Managing stock 
• Adhere to all Health and Safety regulations at all times.
• Provide a high-quality service with a polite and professional approach when visiting clients.
• Comply with, implement and maintain all company systems, policies and procedures.
• Treat all customers and colleagues with respect in the best interest of the employer
• Any other tasks necessary for the conduct of the employer's business, as the employer may from time to time direct.

Skills and Competencies

• Communication skill.
• Customer  service. 
• Attention to detial and monitor quality of invertory.
• Must follow all health and safety procedure and regulations.
• Team player 
• Problem Solving 

Qualifications

• Matric/Grade 12
• Minimum 2 years of relevant experience
• Valid Drivers License 
• Valid Public Drivers Permit

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Duties & Responsibilities

• Cultivate strong professional relationships with key decision-makers at QCTO and SETA, ensuring that divisional processes and procedures adhere to regulatory standards.
• Remain abreast of upcoming Occupationally Directed Qualifications relevant to the cleaning industry, actively advocating for the cleaning agenda through engagement with Professional Bodies and regulatory entities.
• Foster and sustain trust-based relationships with internal stakeholders ranging from middle management to executive levels, facilitating buy-in and supporting the change management process.
• Develop and nurture trust within the HR department, effectively collaborating to achieve shared objectives.
• Provide regular monthly feedback to all stakeholders, proactively addressing concerns and fulfilling requirements through innovative solutions.
• Identify and procure high-quality learning materials suitable for Occupationally Directed Qualifications.
• Lead the project management efforts for accrediting pertinent learning content, overseeing the process from inception to completion.
• Establish and oversee a comprehensive, well-documented Learnership/Learning Program (LIA) process aligned with divisional needs, budgetary constraints, and legal obligations, ensuring meticulous record-keeping and adherence to all regulatory requirements.
• Handle the application, planning, implementation, and management of discretionary grants and associated projects as necessary.
• Act as the primary liaison between the division and SETA/other institutions concerning projects and funding opportunities.
• Identify and engage accredited training providers as needed, managing administrative tasks such as quote approval, SLA negotiation, payments, and development of training and assessment plans.
• Maintain effective communication with all stakeholders, adhering to established processes, and coordinating logistics such as ordering stationery and uniforms when required.
• Address issues promptly and escalate matters as necessary to ensure timely resolution.
• Ensure the quality assurance of documents, including uploading and updating trackers, submitting required evidence, and generating and distributing reports as per Tsebo Group requirements, such as for SARS or BBBEE compliance audits. Upload evidence to a central storage system.
• Enhance and maintain record-keeping systems in accordance with Tsebo and SETA requirements, including platforms like Vision, LMS, SharePoint, and SETA databases. Consolidate Vision and LMS records and maintain PowerBi Dashboards.
• Upload learner portfolios of evidence to SETA databases for verification purposes.
• Facilitate, assess, and moderate learner documents as needed, ensuring compliance with relevant standards.
• Coordinate Tsebo and SETA certification processes and arrange candidate graduations.
• Monitor financial aspects to mitigate risks, ensuring timely receipt of payments and disbursement of stipends/allowances. Provide input into the annual budgeting process regarding training resource needs.
• Manage learnership trainers where applicable, ensuring effective delivery of training programs.
• Continuously seek opportunities to innovate and enhance systems and procedures, particularly regarding record-keeping and the management of learnerships, internships, and apprenticeships, utilizing electronic Learner Management Systems.
• Establish and maintain auditable processes to demonstrate compliance with legislative requirements, such as ensuring the presence of trained First Aiders. This involves overseeing the entire process, from identifying needs to sourcing training providers, obtaining quotes, and securing approvals. Additionally, manage communication of training dates, ensuring evidence of communication with delegates, monitoring attendance, quality-assuring records, and systematically capturing, scanning, and uploading documentation to a centralized system for auditing and record-keeping purposes. 
• Establish and uphold a robust Quality Management system tailored to the responsibilities of this role, guaranteeing compliance, and maintaining a thorough audit trail.
• Adhere to the Safety, Health, Environmental, and Quality (SHEQ) Management System's Policies & Procedures relevant to this position within TCHS.
• Ensure adherence to ISO standards and prepare for ISO Audits pertaining to the training function.
• Implement learning and development policies and procedures to align with business imperatives and regulatory requirements.
• Implement and manage Learner Data Management systems, overseeing course codes, records, certificates, and generating reports using platforms such as Vision and E-learning LMS.

Skills and Competencies

• Attention to detail.
• Verbal and Nonverbal Communication skill.
• Planning, organising and controlling skills.
• Interpersonal skills.
• Administrative skills.
• Project management skills.
• Time management.
• Advanced Excell.
• Advanced proficiency in Microsoft Office suite, particularly Excel; familiarity with OneDrive/SharePoint.
• Familiarity with PowerBi is advantageous.
• Experience in recording training interventions using Learning Management Systems (LMS), such as Educos and TalentLMS, is advantageous.
• 3-5 Years of experience in skills development administration and project management- including administration and financial processes first hand involvement in Mandatory and Discretionary grant management.

Qualifications

• High school diploma or equivalent (Matric).
• ODETP NQF level 5 or a Skills Development Facilitator Qualification, Certification as Assesor, and a Moderator would be advantageous.
• A degree or certification in Business Administration, Project Management, or a related field is desirable.

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Duties & Responsibilities

• Prepares and cooks meats, fish, vegetables, gravies, cereals, soups, fruits, bakery products and other forms of food
• Prepares and cooks food for special diets from recipes formulated by qualified personnel
• Assists in on-the-job training and assist in directing the work of food service workers, students and other employees within area of assignment
• Assists in the preparation of salads and desserts
• Notifies supervisor of food and supplies needed. Checks in food and supplies as necessary. Maintains food production records
• Cleans kitchen, kitchen utensils and equipment; secures refrigerator and freezer
• Serves food as required
• Maintains maximum standards of sanitation and safety
• Performs other related duties and responsibilities as required or assigned
• Attends all scheduled employee meetings and brings suggestions for improvement
• Promptly reports equipment and food quality to kitchen Manager
• Uses our Standardized Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees
• Operate as part of a team with good interpersonal skills
• Maintaining high quality and hygiene standards as per Companies standards
• Preparation and presentation of food
• Ensuring correct portion control are adhered to
• Ensuring the food is delivered timeously
• Assist with the planning of menus and stock control
• Follow recipes Flexible to work overtime when required
• Stay abreast with food trends as well as best practices
• May be required to assist with any other duties that may be outside scope of responsibility

Skills and Competencies

• Communication skills (verbal and written)
• Computer literate
• Organizing and planning skills
• Interpersonal skills
• Team Player
• Excellent food skills
• Strong client and customer service skills
• Good organizational skills

Qualifications

• Minimum requirement Matric
• Proven cooking experience
• 2 year experience in a similar role

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Duties & Responsibilities

• To ensure that the Company & Statutory regulations regarding cleanliness & hygiene are complied with within all tasks undertaken.
• To ensure that the quality standards of both customer service and operating processes, health and safety standards and food standards are met.
• Assists in the preparation of meals, especially salads and desserts. Places entrees, salads, desserts and other food on the serving line.
• Keeps the serving line well-stocked and clean. May assist in training new employees. Stores and records food leftovers.
• Keeps canteen tables, kitchen and other areas clean and orderly.
• To ensure that customer expectations are met within the provisions of the contract.
• To ensure a high level of customer service within the area of responsibility.
• Where applicable, to ensure that stock in the designated area of responsibility is counted and signed over to the correct staff on the following shift.
• To carry out any reasonable request by management.
• To report and where possible take action when faced with customer and client complaints or compliments.
• To attend meetings and training courses as may be necessary. Performs related work as assigned.

Skills and Competencies

• Must enjoy practical and methodical work
• Be honest and reliable Have good hand-eye coordination
• Be able to work quickly and safely
• Have good personal hygiene
• Be free from skin allergies to foods and detergents
• Have good communication skills
• Must be able to work as part of a team
• Be able to bend, stand and lift.

Qualifications

• Must have completed at least a matric / senior certificate.

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Responsibilities:

Undertake Planned Preventative Maintenance Tasks allocated by the Senior Technician.
Undertake Re-active Maintenance Tasks and Repairs allocated by the Senior Technician.
Ensure that best Operating Practice is applied when undertaking Maintenance Tasks / Repairs.
Provide a list of required materials to Senior Technician to enable successful execution of Maintenance Tasks.
Complete and issue Check Sheets to Senior Technician on a weekly basis.
Assist in keeping Workshop tidy and presentable
Tasks related to maintenance, repairs, replacement and instalation

Plumbing repairs: Fix leaks, replacing faucets, unclagging drains, repairing or replacing lights.
General Handyman
Electrical Work: Replacing lights.
Computer Skills (Basic) – Will provide handyman with a Laptop and need to have Outlook and Excel/ Word experience (Advantage)
Carpentry: Repairing or installing cabinets, shelves, doors, windows, and trim work; building or repairing furnitur; fixing or replacing damaged woodwork
Painting: Preparing surfaces, patching holes, applying primer and paint, selecting nad maintaining paint colours, touch up work.
Drywall repairs: Patching holes, repairing cracks, applying joint compound, sanding and preparing surfacefor painting.
looring: Installing or repairing laminate, vinyl or tile flooring, repairing or replacing damaged floorboards, carpet installation or repairs.
General maintenance: Perfoming routine maintenace tasks, 
Shelving and storage: Building and installing shelves organizing storage spaces, installing hooks or racks.
Exterior Maintenace: Cleaning gutters, power washing surfaces, repairing fences or gats, maintaining outdoor tructures.
Assembly: Putting together furniture, equipment or other items.
Transport of fellow employees
Four work orders per day on average
ISO 9001; 14001 & 18001 – Quality, Environmental and Health & Safety Standards

Adhere to the TFS’s Safety, Health, Environmental and Quality (SHEQ) Management System’s Policies & Procedures of as applicable to this position.
Ad Hoc

• Any reasonable action requested by management, Supervisors, Artisans.

Skills and Competencies

• Good knowledge of electrical fixtures, fittings, repairs and maintenance thereof
• Good knowledge of plumbing fixtures, fittings, repairs and maintenance thereof
• Good knowledge of carpentry fixtures, fittings, repairs and maintenance thereof
• Knowledge of tools and materials used in the assigned area of responsibility
• Understand and follow oral and written instructions
• Ability to plan, organise and control own work effort
• Good people skills
• Excellent customer relation skills
• Innovative
• Team Player
• Some leadership skills will be advantages
• Can make decisions (with some guidance)

Qualifications

• Grade 12
• A drivers licence will be advantage 
• 3 year experience

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Duties & Responsibilities

• Analyse recipes to assign prices to menu items, based on food and overhead costs.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Plan, direct, and supervise the food preparation and cooking activities of multiple units
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• May be required to assist with any other duties that may be outside scope of responsibility
• Hands on involvement with the focus of improving the cooking and overall standards of meals served
• Ability to carry out on the job training with chefs and cooks for the unit
• Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality

Skills and Competencies

• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Strong judgement and problem solving skills
• Excellent people skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Attention to detail
• Client service orientated
• Business management principles
• Fully computer literate
• Excellent food/Chef skills and background

Qualifications

• Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
• A minimum of 2 years of experience in kitchen preparation and cooking.