601 Catering jobs in South Africa

The Main Purpose of the Job

The successful incumbent will be responsible for assisting with all food service-related activities, including managing daily kitchen operations, implementing the production process, managing food and labour costs, and ensuring compliance with HACCP standards.

Education and Experience Required:

• Relevant tertiary qualification in food and beverage services or culinary arts.
• Minimum of 3 years of progressive kitchen management experience.
• Experience working within budget guidelines to deliver results.
• High-volume, complex foodservice operations experience is highly desirable.
• Hospital experience is an advantage.
• Strong knowledge of HSE is advantageous.
• Knowledge of special diets is compulsory.
• Must have healthcare experience.

Knowledge, Skills, and Competencies:

• Knowledge of catering environments, ranging from fine dining to restaurant settings.
• Knowledge of South African laws and industry-specific regulations.
• Customer service skills.
• Management skills.
• Excellent communication skills.
• Exceptional functional skills.
• Ability to manage budgets and reduce soft costs.
• Computer literacy.
• HSE knowledge.

Key Areas of Responsibility:

• Assist in managing daily operations of the assigned unit.
• Assist in implementing the production process.
• Assist in managing food and labour costs.
• Ensure understanding and compliance with HACCP standards.
• Develop and plan menus.
• Manage the kitchen brigade.
• Assist in managing strategic and day-to-day operations.

Empact Group is committed to Employment Equity in line with legislation and will give first preference to candidates in accordance with Equity requirements.

By applying for a role within Empact Group (Proprietary) Limited, all personal information provided will be securely stored and handled in accordance with the Protection of Personal Information Act, 4 of 2013 (“POPI”).

Director of Catering – Four Seasons Hotels and Resorts

Join to apply for the Director of Catering role at Four Seasons Hotels and Resorts .

About Four Seasons
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location
High up on the rocky Witwatersrand is where you’ll find us. Our Westcliff Hotel feels like a chic hillside village with nine sun-splashed villas woven with courtyards, fountains and gardens. Enjoy seasonal dishes, a destination day spa, and views of the surrounding treetops.

About Four Seasons Hotel, The Westcliff, Johannesburg
Join Our Team at the Four Seasons Hotel The Westcliff, Johannesburg. A stylish urban resort elevated on a hillside with panoramic views, built on mutual respect, collaboration, excellent service and a passion for food and wine.

We seek a highly motivated and service-minded individual to join the Catering team as the Director of Catering .

Fortune Magazine has ranked Four Seasons among the “100 Best Companies to Work For.”

Job Summary

Leadership & Team Management

• Responsible for leading and developing a dynamic catering team, including Assistant Director of Catering, Managers, Executives, and Coordinators.
• Must demonstrate strong people management skills, fostering high morale and performance.

Strategic Sales & Revenue Generation

• Accountable for maximizing catering sales revenue through strategic planning, up-selling, and effective client engagement.
• Must meet personal and departmental sales goals while ensuring optimal yield from every booking.

Event Excellence & Client Satisfaction

• Oversees all aspects of group and private events, ensuring exceptional service and flawless execution.
• Maintains high standards in client communication, complaint resolution, and VIP event handling.

Operational & Financial Oversight

• Prepares and manages forecasts, budgets, and marketing plans for catering operations.
• Ensures profitability through cost control, efficient resource allocation, and adherence to credit policies.

Collaboration & Innovation

• Works closely with the Commercial Director and other departments to align catering strategies with overall hotel goals.
• Continuously innovates menus, services, and operational procedures based on market trends and competitive analysis.

What To Expect

• Be part of a cohesive team with opportunities to build a successful career with global potential.
• Have access to a robust benefit plan.
• Have the opportunity to engage in diverse and challenging work.
• Derive a sense of pride in work well done.
• Be recognized for excellence.

Learn more about what it is like to work at Four Seasons – visit us at our career site and on LinkedIn.

Legal and Application Notes
Successful candidates must possess legal rights to work in South Africa. Due to a high volume of applications, only candidates being considered will be contacted for an interview. If you have not heard from us within 10 days of applying, please consider your application unsuccessful at this time. EE candidates, including disabled applicants, are welcome to apply.

Seniority level

• Not Applicable

Employment type

• Full-time

Job function

• Sales and Customer Service

Industries

• Travel Arrangements and Hospitality

Referrals increase your chances of interviewing at Four Seasons Hotels and Resorts. Get notified about new Director of Catering jobs in Johannesburg, Gauteng, South Africa.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

About Four Seasons Hotel, The Westcliff, Johannesburg

Join Our Team at the iconic Four Seasons Hotel the Westcliff, Johannesburg. A stylish urban resort elevated on a hillside with panoramic views across the Johannesburg Zoo and the prestigious neighbourhoods’ of the Parks whilst working on a team that is built on mutual respect, collaboration, excellent service and passion for food and wine.

We seek a highly motivated and service-minded individual to join the Catering team as the Director of Catering.

The deeply instilled Four Seasons culture is personified by its employees, people who share a single focus and are inspired to offer great service. Four Seasons Hotels and Resorts has been ranked FORTUNE Magazine’s “100 Best Companies to Work For.”

“The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion, and culture. It’s the Golden Rule – the simple idea that if you treat people well, the way you would like to be treated, they will do the same.” – Isadore Sharp, Founder and Chairman Four Seasons Hotels and Resorts

Job Summary

Leadership & Team Management

• Responsible for leading and developing a dynamic catering team, including Assistant Director of Catering, Managers, Executives, and Coordinators.

• Must demonstrate strong people management skills, fostering high morale and performance.

Strategic Sales & Revenue Generation

• Accountable for maximizing catering sales revenue through strategic planning, up-selling, and effective client engagement.

• Must meet personal and departmental sales goals while ensuring optimal yield from every booking.

Event Excellence & Client Satisfaction

• Oversees all aspects of group and private events, ensuring exceptional service and flawless execution.

• Maintains high standards in client communication, complaint resolution, and VIP event handling.

Operational & Financial Oversight

• Prepares and manages forecasts, budgets, and marketing plans for catering operations.

• Ensures profitability through cost control, efficient resource allocation, and adherence to credit policies.

Collaboration & Innovation

• Works closely with the Commercial Director and other departments to align catering strategies with overall hotel goals.

• Continuously innovates menus, services, and operational procedures based on market trends and competitive analysis.

What to Expect:

• Be part of a cohesive team with opportunities to build a successful career with global potential.

• Have access to a robust benefit plan.

• Have the opportunity to engage in diverse and challenging work.

• Derive a sense of pride in work well done.

• Be recognized for excellence.

Learn more about
what it is like to work at Four Seasons – visit us:

Successful candidates must possess legal rights to work in South Africa

Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview. Should you not have heard from us within 10 days of application, please consider your application unsuccessful at this time.

EE candidates including disabled applicants are welcome to apply.

Duties & Responsibilities

• Take full responsibility and management of the unit
• Need to be able to work in a demanding environment.
• Setting and management of service delivery standards
• Lead, motivate, train and develop a team of staff
• Implement and maintain operational controls in line within budgetary requirements
• Ensure quality of food preparation, presentation and service is up to Fedics standards by meeting all quality star grading standards in all areas of responsibility as per grading checklist
• Ensure all Fedics policies and procedures are complied with
• Daily HR and IR issues (including training, development & performance management)
• Analyse and pre-empt client needs and possible complaints
• Take responsibility for all functions by organising, preparing & co-ordinating.
• Management of all administration, finances, debtors, budgets, etc.
• Process Fedics paperwork and compile & understand weekly & monthly P & L
• Relationship building with the client and customers on a daily basis (essential)
• Must be able to work long hours and over weekends should there be a need
• Stay abreast of latest food trends and best practices

• 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 skills

• Matric /Grade 12
• Relevant Degree/Diploma or Certificate
• Minimum of 3 years experience is advantageous

Overview

The F&B Supervisor is responsible for supervising and coordinating the daily activities for the Restaurant, Bar/s, Room Service, Conferencing and Functions at the Hotel. The position is primarily concerned with two main functional activities: supervision and front of house. The F&B Supervisor is second-in-charge to the F&B Manager and takes charge and runs the F&B operations in the absence of the F&B Manager.

• Supervise and coordinate daily activities for Restaurant, Bar/s, Room Service, Conferencing and Functions.
• Ensure front of house standards and guest service excellence.
• Support the F&B Manager and run F&B operations in the absence of the F&B Manager.

• Matric
• Hospitality Qualification or Similar
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Friendly, courteous and service-orientated
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills

Please note that relocation costs will be for your own expense should your application be successful and you reside outside of the city where the Hotel is located.

Cape Town, Western Cape, South Africa

Duties & Responsibilities

• Take full responsibility and management of the unit
• Need to be able to work in a demanding environment
• Setting and management of service delivery standards
• Lead, motivate, train and develop a team of staff
• Implement and maintain operational controls in line within budgetary requirements
• Ensure quality of food preparation, presentation and service is up to Fedics standards
• Ensure all Fedics policies and procedures are complied with
• Daily HR and IR issues (including training, development & performance management)
• Analyse and pre-empt client needs and possible complaints
• Take responsibility for all functions by organising, preparing & co-ordinating
• Management of all administration, finances, debtors, budgets, etc.
• Process Fedics paperwork and compile & understand weekly & monthly P & L
• Relationship building with the client and customers on a daily basis (essential)
• Must be able to work long hours and over weekends should there be a need
• Stay abreast of latest food trends and best practices

• Strong Business Acumen
• Interpersonal skills
• Time Management skills
• Computer Skills
• Honest and reliable
• Attention to detail
• Innovative approach to streamlining systems
• Communication & organisational skills
• Accuracy

• Matric and Culinary Tertiary qualifications
• Minimum of 5 yrs exp in a similar role/ Management exp Familiar accounting systems
• Previous experience would be highly advantageous.

The main purpose of the job: The successful incumbent will be responsible to assist with all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
• Minimum 3 Years of experience of progressive/kitchen management is compulsory.
• Experience working within budget guidelines to deliver results is compulsory.
• High Volume, complex foodservice operations experience is highly desirable.
• Hospital experience advantage.
• Strong knowledge of HSE is advantageous.
• Special diets knowledge is compulsory.
• Must have healthcare experience.

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Customer Service Skills.
• Management Skills.
• Communication Skills.
• Exceptional Functions Skills.
• Ability to balance the budget and save on soft costs.
• Computer literate.
• HSE knowledge

• Assist with managing daily operations of the assigned unit.
• Assist with implementation of the production process.
• Assist with managing food/labour costs.
• Overall understanding of HACCP.
• To develop and plan menus.
• Kitchen brigade management.
• Assist in the management of the strategic and day to day operations of the operation.

Empact Group is committed to Employment Equity in line with legislation and will give first preference to candidates as per Equity requirements.

By applying for a role within Empact Group (Proprietary) Limited, all Personal Information that you provide to the Company will be held and/ or stored securely for the purpose of recruitment. Your Personal Information will be stored electronically in a database. Where appropriate, some information may be retained in hard copy. In either event, storage will be secure and audited regularly regarding the safety and security of the information in accordance with the Protection of Personal Information Act, 4 of 2013 (“POPI”).

A premier beef supplier in Chimoio, Mozambique, is looking for a General Manager to lead the daily operations of their retail road front shop.

• Run the abattoir and processing of protein products.
• Oversee production kitchen, serving meals either for take away or sit in.
• Manage small supermarket with a range of protein products.
• Implement retail POS, stock control and monitoring systems.
• Stock ordering and planning for public holidays and high demand periods.
• Staff management.
• Innovate new cooked products (New product development).

• Degree in Food Technology or similar.
• 5-8 years working experience.
• Energetic with hands-on approach.
• Knowledge of product development and quality control.
• Understanding of Portuguese culture is an advantage.
• Experience in retail environment selling FMCG products and liquor advantageous.
• Flair for cooking.
• Willing to relocate to Chimoio, Mozambique.

• Company will cover relocation costs.
• Accommodation will be provided.
• Further expat benefits.

We are recruiting for a Catering Manager for Unit in Clanwilliams. The Catering Manager will be responsible for guiding the kitchen staff to perform efficiently, establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff. Ensure high quality of food preparation, presentation and service is up to Feedem standards by meeting all quality/star grading standards in all areas of responsibility.

• Guide kitchen staff to perform efficiently and consistently
• Establish standard menu options and recipes
• Order the food and supplies necessary to prepare these dishes
• Oversee kitchen and line staff
• Ensure high quality of food preparation, presentation and service meets Feedem standards

Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5 000 people ranging from dieticians, chefs and human capital specialists to hygiene experts. We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations. We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.