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As a leading workplace management solutions provider across Africa Middle East, operating in over 28 countries, with over 40,000 employees, Tsebo Solutions Group offers our clients improved workplace productivity that supports their success. At Tsebo, we believe that the local expertise of our people and the global standards by which we operate, enables u...
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Duties & Responsibilities
General Objectives
- Establishes and maintains a good working relationship with the cleint and contractors.
- Management and control the contract.
- Manage and control all aspects regarding Safety, Health, Environment & Quality (SHEQ).
- Manage Tsebo Catering staff and ensure outputs are ahdered to.
- Manage all aspects of partner interactions with the client.
- Maximize and create new business opportunities.
- Manage the relationships with the building owners and contractors to ensure service.
- Manage the site budgets to meet financial objectives and provide monthly
- Monitor help desk statistics and audit to ensure adherence to Service Level
- Develop and implement best practices for client
- Identifies opportunities for major revenue enhancement, major cost reduction and production.
- Ensures continuous improvement and benchmarks.
- Manage and assist in financial month-end submissions.
- Assist the client in managing safe work practices that are in line with Occupational Health and Safety
- Management of sub-contractors and external service providers.
- Ensure that internal and external Service Level Agreements as defined in our Scope of Works.
Skills and Competencies
- Very good oral and written skills that facilitate effective and persuasive communications with people at all levels within Tsebo Catering Solutions.
- Ability to deliver high quality and proactive service to internal and external clients.
- Ability to develop good internal and external networks and to gain credibility with management, staff, and external.
- Ability to provide leadership, counselling, motivation, and constructive performance reviews of staff,
- Ability to handle conflict
- Ability to use own initiative and to operate independantly.
- Ability to work after hours.
- Ability to work under pressure.
Qualifications
- Grade 12
- Catering Qualification
- Facilities Management Qualification
- 2 -5 years experience in Facilities; Engineering environment; Property or Project Management or equivalent knowledge and Skills.
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Duties & Responsibilities
- All aspects of Purchasing, Food preparation & Presentation
- Menu design, Planning & implementation
- Cooking Skills /Creativity and new ideas required
- Ensure that all equipment/stock/uniforms under his control are managed and kept secure
- Monitor and manage a cost effective production process reflecting best Practices
- Ensure a consistent Food and Beverage COS in all outlets are maintained and in line with agreed upon Benchmark targets
- Monitor and Manage Hygiene standard and status in all kitchens 90 % external audit
- Maintain & Manage HACCAP standard
- Promote and ensure a safe working environment
- Familiarise yourself and comply to existing procedures to ensure consistency
- Maintain all FEDICS GMP’s & QA documents & Best Practices
- Monitor and manage a cost effective production process
- Responsible for Gross Profits on all Food items
- Controls such as Weekly Stock takes, rotation and control levels to be maintained
Skills and Competencies
- Initiative & Committed
- Organizing & Planning Skills
- General Admin & Management skills
- Great Timekeeping Skills
- Production Driven
- Cost Awareness
- Computer Literacy
- Business Acumen
- Financial management skills
Qualifications
- Relevant tertiary qualification and Associate Culinary Degree Previous experience in a similar position
- Proven cooking experience
- Essential Cookery experience 2-3 years’ experience in management -(Advantageous)
- Drivers Licence (Advantageous)
- Previous experience in the Retirement space would be Advantageous
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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.
- 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.
- May be required to assist with any other duties that may be outside scope of responsibility
Skills and Competencies
- Interpersonal Skills
- Trustworthy and Reliable
- Attention to details
- Motivated
- Passion about service with a smile
- 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
- Customer service orientated
- 1 -2-year experience in a similar role
Qualifications
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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.
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Duties & Responsibilities
- Assist in the preparation of meals, especially salads and desserts
- Place entrees on the servery at required time frames
- Keep the server well stocked and clean
- Stores and records food leftovers
- Where applicable, ensure that stock in the designated area of responsibility is counted and signed over to the following shift
- Keep staff restaurant tables, kitchen and other areas clean and orderly
- Ensure that the Company and Statutory regulations regarding cleanliness and hygiene standards are met
- Required to food samples as requested/ required by the business
- Ensure a high level of customer service within the area of responsibility
- To report and where possible take action when faced with customer complaints
Skills and Competencies
- Ability to communicate clearly with everyone in the kitchen, clients and colleagues
- Flexibility with regards to working hours
- Interpersonal Skills: Client/customer interface
- Trustworthy and Reliable
- Attention to details
- Motivated
- Must enjoy practical and methodical work
- Have good hand-eye coordination
- Have good personal hygiene
- Have good communication skills
- Must be able to work as part of a team.
Qualifications
- The successful incumbent should have been in a similar position for a minimum of 1 Year.
- Experience in the fine dining upmarket restaurant experience will be advantageous
- Matric
- Culinary Qualification would be Advantageous
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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
go to method of application »
Duties & Responsibilities
- All aspects of Purchasing, Food preparation & Presentation
- Menu design, Planning & implementation
- Cooking Skills /Creativity and new ideas required
- Ensure that all equipment/stock/uniforms under his control are managed and kept secure
- Monitor and manage a cost effective production process reflecting best Practices
- Ensure a consistent Food and Beverage COS in all outlets are maintained and in line with agreed upon Benchmark targets
- Monitor and Manage Hygiene standard and status in all kitchens 90 % external audit
- Maintain & Manage HACCAP standard
- Promote and ensure a safe working environment
- Familiarise yourself and comply to existing procedures to ensure consistency
- Maintain all FEDICS GMP’s & QA documents & Best Practices
- Monitor and manage a cost effective production process
- Responsible for Gross Profits on all Food items
- Controls such as Weekly Stock takes, rotation and control levels to be maintained
Skills and Competencies
- Initiative & Committed
- Organizing & Planning Skills
- General Admin & Management skills
- Great Timekeeping Skills
- Production Driven
- Cost Awareness
- Computer Literacy
- Business Acumen
- Financial management skills
Qualifications
- Relevant tertiary qualification and Associate Culinary Degree Previous experience in a similar position
- Proven cooking experience
- Essential Cookery experience 2-3 years’ experience in management -(Advantageous)
- Drivers Licence (Advantageous)
- Previous experience in Education would be Advantageous
go to method of application »
Duties & Responsibilities
- To ensure that the Company’s and Statutory regulations regarding cleanliness are complied with within all tasks undertaken.
- Responsible for the cleanliness of the scullery.
- Ensure hygiene standards, health and safety standards are met at all times.
- To maintain the Company’s standard of hygiene and cleanliness of all crockery, cutlery, glassware, kitchen and dining room utensils.
- To ensure removal of refuse from scullery area.
- To assist in other areas of the unit when required and to attend to all reasonable requests made by management.
- Fridges in the walk-in cold rooms must be cleaned.
- No cleaning agents must be left in public areas.
- Safety signs/boards must be placed in areas where cleaning is in progress.
- Ensure that the outside area of the store is clean and inviting at all times.
- The back of the store must be clean and tidy at all times, and must comply with health regulations.
- The cleaner must assist in various other areas in the unit when it is not busy.
- Clean food preparation equipment, floors and other kitchen tools or areas.
- Clean walls and windows.
- Clean and disinfect laundry, kitchen, toilet and bathroom fixtures
- May be required to assist with any other duties that may be outside scope of responsibilities
Skills and Competencies
- Interpersonal Skills: Client/customer interface
- Trustworthy and Reliable
- Attention to details
- Motivated
- 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.
Qualifications
- Matric
- Previous experience working in a Education as a General Assistant
go to method of application »
Duties & Responsibilities
Operational Delivery:
- Review visitors and pre-booked client arrivals for the day.
- Support the meet and greet functions for arriving clients.
- Ensure special arrivals and meeting room requirements are met.
- Welcome and brief clients and visitors about amenities, areas and venues.
- Assist with confirming travel arrangements, taking messages, restaurant reservations, etc.
- Assist with meeting room technical requirements.
- Report client complaints to the Helpdesk and assist to timeously resolve.
- Refer escalated complaints to the manager.
- Report any building maintenance to the Helpdesk daily.
- Ensure compliance with health and quality standards.
- Ensure all meeting rooms are set up as required by the client.
- Do daily inspections to ensure that all meeting rooms are reset and adhere to the minimum acceptability standards of EY.
- Test all in room equipment prior to occupancy.
- Ensure food and beverage standards are always met within each meeting room.
- Ensure that all white boards are cleaned, white board markers are working well and that an eraser is available.
- Assist in managing meetings via room management panels, when required.
- Ensure that rooms are cleared and tidied after each meeting.
- Ensure that tables are cleared and chairs are aligned after each meeting.
- Report maintenance and cleaning issues.
- Report and hand in any lost property found in meeting rooms to security.
- Ensure that all bookings for your floor are noted and planned at least 48 hours prior to the meeting.
Customer Focus:
- Work within teams to develop and maintain a customer-focused attitude toward activities, concentrating on those that most strongly contribute toward improving customer lifetime value.
- Interact with client to provide and process information in response to inquiries, concerns and requests about products and services.
- Keep up to date with business developments and strategic objectives within the environment.
- Recommend general changes and about compliance within the workplace management framework when required.
- Work with processes and procedures in such a way that operational efficiencies and performance are enhanced.
- Attend to and resolve all customer queries timeously or escalate when necessary.
- Follow up and follow through on all escalated queries timeously.
- Manage conflict and escalate situations timeously.
- Maintain a Gold-Key standard on service delivery and customer interaction.
Reporting:
- Update and maintain all checklists in meeting rooms.
- Daily log reports of visitor interactions, time in office and improvement factors.
Code of Conduct:
- Undertake such other responsibilities as directed by Management that will drive sustainability.
- Work in a flexible way when the occasion arises so that tasks, which are not specifically covered in the job description, are undertaken.
- Take responsibility for one’s own performance.
- Promote TFS’s & EY image and corporate citizenry through deliberate and co-ordinated activities.
- Adhere to the TFS’s Safety, Health, Environmental and Quality (SHEQ) Management System’s Policies & Procedures as applicable to this position.
- Ensure TFS ethical values are adhered to
Skills and Competencies
- MS Office Suite
- Knowledge of equipment, materials and suppliers used in facilities management.
- Proven experience as a Hotel Concierge or Receptionist or Gaming Host
- Familiarity with hospitality industry standards
- Proficiency in English; knowledge of additional languages is advantageous
- Effective communication skills
- Excellent organizational and time-management skills
- Hospitality and customer centric focus
Qualifications
- Grade 12 (non-negotiable)
- Computer literacy
- Well spoken and written English language
- Hospitality certificate/diploma would be advantageous
- 2-3 years front of house hotel and/or customer service experience
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Duties & Responsibilities
- Previous experience with food handling
- Strong hygiene and quality standards
- Excellent customer relations Skills
- Ability to communicate in at least two languages English
- Ability to work as part of a team in a pressurised environment
- Attention to detail
- Proven knowledge of Fedics controls
- Flexible in terms of working hours – must be able to work shifts and weekends if required
- Reliable and dedicated
- Well organised and motivated Self Starter
- Well-presented and well spoken
- Good Team Worker
- Creative Flair advantageous
- Maintain high hygiene and cleaning standards
- Assist in implementation and enhancement of all controls in the unit
- Maintain excellent customer relationships
- Previous tea service /food assistance experience
Skills and Competencies
- Excellent people skills
- Strong interpersonal and communicative skills (verbal and written)
- Flexibility with regards to working hours
- Attention to detail
- Client service orientated
- Excellent knowledge of the catering environment
- Excellent knowledge of Health and Safety policies and processes relevant to the catering industry
- Experience in the food industry
Qualifications
Method of Application
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