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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
- 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.
- Must have the stamina to work 45-50 hours per week.
- Be able to bend, stand and lift.
Qualifications
- Be 18 years of age Must have completed at least a National Senior Certficate
go to method of application »
Duties & Responsibilities
- To ensure that guests are greeted courteously.
- To be readily available at all times to deal with problems or complaints.
- To ensure that front of house area has been serviced and maintained to the standards laid down by the Company.
- To ensure effective liaison between front of house and back of house departments.
- To ensure effective and speedy service.
- To ensure that enquiries, messages, are dealt with courteously and efficiently.
- To ensure that all Front of House areas are clean and tidy at all times.
- To carry out systematic checks of all Front of House areas for maintenance requirements, repairs or refurbishing, ensuring that these are actioned without delay.
- To circulate regularly throughout all Front of House areas, maintaining a high profile with guests and staff.
- To monitor trends within the industry and make suggestions how these could be implemented.
Skills and Competencies
- Be 21 years of age.
- 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
- 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 down.
- Must have the stamina to work 45-50 hours per week.
Qualifications
- National Senior Certificate
go to method of application »
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
- 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
- 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.
- Must have the stamina to work 45-50 hours per week.
- Be able to bend, stand and lift.
Qualifications
- Be 18 years of age Must have completed at least a Nationa Senior Certficate
go to method of application »
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.
- Must have the stamina to work 45-50 hours per week.
- Be able to bend, stand and lift.
Qualifications
- Be 18 years of age Must have completed at least a National Senior Certficate
go to method of application »
Duties & Responsibilities
- Responsible for new business development within Corporate sector.
- Tele market, canvas and research sales leads.
- Lead a sales team including internal sales coordinators.
- Sell catering solutions to the market, identify prospects, assess client’s needs, submit proposals, negotiate and close the sale.
- Adhere to the adopted selling process with measurable monthly & quarterly target achievement.
- Deliver professional, innovative, realistic sales proposals and presentations which reflect the integrity, standards, procedures and ethics of the company.
- Build, promote & maintain relationships with existing & potential clients/corporate groups & ensure proper utilization of the CRM tools provided. Attend appropriate sales meetings, functions and networking opportunities.
- Prepare and present professional sales proposals at a senior level & work closely with operations in signing off financials & working solutions.
- Responsible for closing sales opportunities including involvement in contract terms and conditions.
- Growth of the division and the achievement of agreed sales budget.
- Ensure effective communication between operations/sales/PRO.
- Conduct accurate surveys & prepare financial feasibility.
- Manage the appointment and sales process (sales approach to be professional, exact and above reproach).
Skills and Competencies
- Computer proficient/literate.
- Willingness to sell large, complex outsourcing solutions/ services.
- Entrepreneurial Skill - devise strategies to expand business offering and footprint.
- Proven Leadership skills with strong negotiation skills and the ability to communicate and network at a senior level with more than average closing ratio.
- Able to manage the sales process from inquiry to organizing & closing.
- Interpersonal skills: Leadership & Relationship Building.
- Good Communication (written & verbal) - Strong presentation.
- Customer service orientated that is goal orientated and motivated to achieve sales budget
- Exceptionally well organized & natural multi - tasker (Able to work under pressure).
- Self-starter with high work ethic and passion who needs little supervision
Qualifications
Relevant qualification and / or equivalent
- Minimum 6 years sales/acquisition/business development experience
- Proven history of target achievement
- Strong understanding of business challenges and customer management with a track record of identifying and closing opportunities
- Knowledge of Catering Management industry - advantageous
- B2B experience mainly within soft services in Facilities Management. Catering management is a distinct preference in this position
go to method of application »
Duties & Responsibilities
- Take full responsibility and management of your site.
- Act with utmost urgency when attending to any client request and do so pro-actively.
- Best allocate the resources of the contract to achieve maximum cleaning output. Where the SLA stipulates resource requirements, these must be adhered to.
- Output based contracts must be managed efficiently.
- Together with HR pro-actively manage a pool of trained relief staff members to prevent any service delivery disruptions.
- Ensure work schedules/job cards are in place for each position and relevant to site.
- Ensure consistently high service standards are maintained for all services in scope with regular inspections.
- Unit closures to receive proper service until the last trading day and all processes relating to staff, equipment, billing and costs are attended to within the month of closing.
- Contract retention through maintaining excellent service standards, identifying, and mitigating the risk of cancellation and building strong client relationships with key client contacts.
- Ensure that cleaning methodology are strictly adhered to in line with company policies, quality programmes and legislation.
- Managing company assets by performing monthly spot checks on high value items. When checking assets ensure that equipment is kept in a good condition and repaired and serviced when required.
- Ensure monthly completion of client specific records in sites where this is required. This may include hygiene consumption reports, cleaning inspection and walk about reports, reports on training performed, reports on client maintenance matters that were reported by cleaning management and/or completion of client monthly surveys.
- Work with HR to allocate staff to sites according to policies and procedure.
- Ensure that all OHS act (Occupational Health and Safety) requirements are adhered to for site specific requirements in line with company policies, quality programmes and legislation.
- Continually identify potential of additional business within existing contracts and one off cleaning opportunities.
- To implement and manage initiatives and objectives as set out from time to time by our clients and/or Tsebo Management and to support functions such as Quality (Star Grading), Procurement, Training or HR
- Cleaning managers are to ensure that our TCS brand is protected and represent it professionally at all times.
Skills and Competencies
- Minimum of 5 years’ experience in a similar environment on middle management level.
- Experience in managing large compliments of people.
- Strong understand of cleaning principles and knowledge of company policies and procedures.
- Good understanding of scheduling of staffing and assign cleaning tasks productively to each position to achieve an output standard according to site specific SLA’s.
- Strong people skills and knowledge or Industrial relations.
- Strong on client relationships and strong communication skills.
- Leadership skills.
- Attention to detail.
- Sense of urgency.
- Problem solving experience.
- Able to work under pressure.
- Be flexible and adaptable.
- Should be able to work independently.
- Able to work independently and under pressure.
- Able to work long hours, after hours and some weekends.
Qualifications
- Minimum Matric/Grade 12.
- Tertiary Qualifications will be highly advantageous.
- Relevant operations and people management experience.
go to method of application »
Duties & Responsibilities
- To ensure that guests are greeted courteously.
- To be readily available at all times to deal with problems or complaints.
- To ensure that front of house area has been serviced and maintained to the standards laid down by the Company.
- To ensure effective liaison between front of house and back of house departments.
- To ensure effective and speedy service.
- To ensure that enquiries, messages, are dealt with courteously and efficiently.
- To ensure that all Front of House areas are clean and tidy at all times.
- To carry out systematic checks of all Front of House areas for maintenance requirements, repairs or refurbishing, ensuring that these are actioned without delay.
- To circulate regularly throughout all Front of House areas, maintaining a high profile with guests and staff.
- To monitor trends within the industry and make suggestions how these could be implemented.
Skills and Competencies
- Be 21 years of age.
- 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
- 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 down.
- Must have the stamina to work 45-50 hours per week.
Qualifications
- National Senior Certificate
go to method of application »
Duties & Responsibilities
- Ensure work schedules/job cards are in place for each position and relevant to site.
- Ensure consistently high service standards are maintained for all services in scope with regular inspections.
- Ensure that staff are correctly and smartly dressed displaying a name badge. Highlight to sites the importance of upholding the company image at all times.
- Ensure that cleaning methodology are strictly adhered to in line with company policies, quality programmes and legislation.
- Managing company assets by performing monthly spot checks on high value items. When checking assets ensure that equipment is kept in a good condition and repaired and serviced when required.
- Do daily checks and follow-ups.
- Report maintenance and safety concerns to the manager on a day to day basis.
- Maintain personal health, hygiene and professional appearance.
- Responding to management request timeously and providing necessary action required.
- To maintain a high standard of morale and motivation through good communication skills.
Skills and Competencies
- Minimum 2 years supervisory experience in a similar environment.
- Must have experience in health and safety standards and management.
Qualifications
- Minimum Matric/Grade 12.
- Tertiary qualifications highly advantageous
go to method of application »
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
go to method of application »
Duties & Responsibilities
- Preparation of high level quality meals, fast foods and sandwiches
- Maintain high hygiene and cleaning standards
- Maintain all cash handling procedures
- Assist in implementation and enhancement of all controls in the unit, specifically in relation to cash
- Assist with stock-takes at the unit
- Maintain excellent customer relationships
- Assist in implementation and enhancement of all controls in the unit, specifically in relation to cash
- Assures that warm, sincere contact is established with all customers
- Consistently provide exceptional customer service in compliance with the highest professional performance standard
- Exercise product knowledge and understanding of till operations, complete cash and card transactions accurately, and completely as quickly and efficiently as possible
- Preparation of each item quickly, but carefully to assure high quality and consistency.
- Presentation of each item to be attractive, whilst maintaining the highest standards.
- Keep loss prevention guide-lines in mind at all times, and assisting with stock-takes
- Follows all cash management policies and procedures to ensure accountability of company funds.
Skills and Competencies
- Able to work in a pressurised environment
- Previous cash handling experience
- Proven customer relations skills
- Punctual and presentable
- Ability to work without constant supervision
- Proven track record
- High hygiene and quality standards
Qualifications
go to method of application »
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
- +2 years’ experience in the catering and / or restaurant industry on a supervisory level.
- Must have completed at least a National Senior Certificate
go to method of application »
Duties & Responsibilities
- Client contracts & SLA management.
- Strong understanding of commercial impact of operational practices.
- Track record of turning around loss making contracts to profitable contracts.
- Year on year analytics.
- Ratio analysis techniques.
- Pricing reviews.
- Half yearly reviews.
- Contract retention through maintaining excellent service standards, identifying and mitigating the risk of cancellation and building strong client relationships with key client contacts.
- Responsible to effectively communicate and filter company information to Catering Managers / District Managers who needs to filter down to their staff.
- Ensure that all OHS act (Occupational Health and Safety) requirements are adhered to for site specific requirements in line with company policies, quality programmes and legislation.
- Ensure each unit is operating within the budgetary guidelines with reference to labour, capital asset depreciation and maintenance, chemical and consumable spent and other expenses.
- Ensure correct billing and analysis of monthly financial results during financial sign off of trading accounts to identify any problematic areas and pro-actively take appropriate corrective action.
- Provide correct and valid reasons in unit finances along with the necessary recovery within a reasonable time period.
- To constantly be aware of current trends and new innovation in the industry and make suggestions how these could be implemented in the business.
- To implement and manage initiatives and objectives as set out from time to time by our clients and/or Tsebo Management and to support functions such as Quality (Star Grading), Procurement, Training or HR
Skills and Competencies
- Understand catering principles and knowledge of company policies and procedures.
- Knowledge of Food safety and Quality regulations.
- Good understanding of scheduling of staffing.
- Business management principles, including proven financial skills.
- Strong people skills and knowledge or Industrial relations.
- Strong on client relationships and strong communication skills.
- Track record of turning around loss making contracts to profitable contracts.
Qualifications
- Minimum of 5 years’ experience in a similar environment on middle management level.
- Matric
- Relevant tertiary qualifcation
- Experience in managing large compliments of people and a large client portfolio.
go to method of application »
Duties & Responsibilities
- The Human Resources Business Partner (HRBP) is a vital role in the Human Resources team and the business. The role requires working closely with the broader Human Resources team to deliver excellent quality service to the business. This role is responsible for the implementation of HR initiatives in support of the HR Strategy, Plan and Objectives, aimed at assisting the region in the achievement of its business plans and objectives. The HRBP advises on and implements policies relating to the effective use of human capital within an organisation.
- Implementation of Demobilization Plans as per Section 189 and 197 processes.
- IR Reports – Update, Complete and report as per agreed timelines.
- Advise Line on Legislation and Governance, Policies and Procedures including but not limited to SD1,BCEA, LRA, etc. and Processes.
- Attend to and represent the Region at NBC and CCMA.
- Internal Discipline.
- Facilitate the process of Counselling, grievances and disciplinary enquiries, appeals, etc.
- Partake in End-to-End Recruitment Process at the Level of Supervisor and up to Contracts Manager if required.
- Ensure the relevant focus is given to PWDs, EE and ETIs.
- Conduct Exit Interviews at the Level of Supervisor and up to Contracts Manager (if required).
- Analyse, identify trends and feedback to the respective HR manager.
- Manage Mobilization Plans.
- Performance Management Process at the appropriate level (Supervisor).
- Monitor and Support Performance management process by Advising, Consulting and Tracking the process.
- Succession Planning, drive and manage Internal Pipelining with the involvement of Ops Identify Team Leaders with potential and feedback to the relevant HRM.
- Visit sites according to the RAG Programme as defines by the HRM.
- Conduct Site Visits, with clear action plans ad defined by HRM. Drive, Support and Monitor 2024 Staff Survey.
- Attend to and assist with all Staff Queries.
- Trains Ops, Contract and Area Managers on disciplinary and grievance enquiries and IR related matters such as CCMA and disciplinary hearings.
Skills and Competencies
- Ability to deal with conflict constructively.
- Ability to mediate various situations.
- Participating in employee discipline and possible legal appeals for terminated staff.
- Organisational Skills.
- Sensitivity in Handling Confidential Issues.
- Excellent Interpersonal skills and ability to communicate at all levels.
- A high level of commitment, motivation, and initiative.
- Excellent Computer Skills – Ability to operate MS Office.
- Data capturing, analysing and interpreting.
- Be able to work independently.
Knowledge/ Experience in HR administration.
Qualifications
- Grade 12
- NQF level 6, relevant tertiary qualification
- Minimum of 3-5 years in a similar role
go to method of application »
Duties & Responsibilities
Culinary Leadership:
- Develop and create innovative menus that meet the highest standards of taste and presentation.
- Ensure all dishes are prepared and presented according to established recipes and standards.
- Oversee the preparation, cooking, and presentation of meals.
Staff Management:
- Recruit, train, and manage kitchen staff.
- Schedule and coordinate the work of chefs, cooks, and other kitchen employees.
- Conduct performance reviews and provide constructive feedback.
Kitchen Operations:
- Ensure the kitchen operates efficiently and meets health and safety regulations.
- Maintain a clean, organized, and safe kitchen environment.
- Monitor inventory levels and order supplies as needed.
Financial Management:
- Develop and manage the kitchen’s budget.
- Control food costs and minimize waste.
- Analyze food costs and make recommendations for cost-effective measures.
Customer Service:
- Interact with customers to ensure satisfaction and address any complaints or concerns.
- Maintain high standards of customer service and food quality.
Skills and Competencies
Skills:
- Strong leadership and team management skills.
- Excellent organizational and time management abilities.
- Exceptional communication and interpersonal skills.
- Proficiency in kitchen equipment and tools.
- Financial acumen and ability to manage a budget.
Physical Requirements:
- Ability to stand for extended periods.
- Capability to lift and carry heavy items as needed.
Work Environment:
- Fast-paced kitchen environment.
- Must be able to work flexible hours, including evenings, weekends, and holidays.
Experience
- Proven experience as a Chef Manager or similar role.
- Extensive knowledge of culinary techniques and trends
Qualifications
- Matric
- Degree or diploma in Culinary Arts or related field
Method of Application
Use the link(s) below to apply on company website.
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