What Jobs are available for Catering in South Africa?

The Capital Hotels stands for equal opportunity while transforming the Hospitality Industry into a modern aspirational industry once again. We believe that the industry is broken and needs to reinvent the image of service and hospitality. We are achieving this through our incredible staff culture. Our dedicated staff believe in offering the highest level of guest service to our guests while maintaining their dignity and integrity. Our staff are our everything

WHY WORK FOR US?

Our staff love coming to work as they feel respected, appreciated, heard, successful and secure. Imagine a company where managers don't manage managers, we are all simply doers.

Making decisions in regard to our best employees also comes fast, where we recognise talent and reward it quickly through promotions. We don't need to or want to wait for approval. We recruit on experience but promote on values — the core of which is rigor, disciplined thought and disciplined

Description:

The Waiter is responsible food and beverages in the Restaurant, Room Service and, if required, Function areas in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities: front of house and stock.

Minimum Requirements:

• Matric
• Previous Restaurant experience essential
• Hands on Problem Solving approach and the ability to remain calm under pressure
• 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 and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Ability to work shifts

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.

We are seeking a hands-on and experienced Chef and Food & Beverage Manager to oversee all aspects of kitchen operations and food & beverage service for our venues. This dynamic position requires a leader who is passionate about culinary excellence, guest experience, and team management.

Qualifications:

• Formal hospitality or culinary qualification, or relevant certifications.

Experience:

• Minimum of 3 years’ experience in a combined kitchen and food & beverage management role.

• Proven ability to manage kitchen and front-of-house operations.

• Experience in staff supervision, stock control, and customer service.

• Experience with menu planning and costing an advantage.

Skills:

• Strong leadership, planning, and organisational skills.

• Ability to multitask and manage time effectively under pressure.

• Proficiency in basic computer programs (MS Word, Excel, POS systems).

• Excellent communication and interpersonal skills.

Key Responsibilities:

Kitchen Operations:

• Oversee all food preparation and kitchen operations, ensuring high standards of hygiene, taste, and presentation.

• Plan, cost, and update menus in line with seasonal trends and customer expectations.

• Ensure compliance with health and safety regulations at all times.

• Supervise and train kitchen staff, fostering a collaborative and motivated team culture.

Food & Beverage Management:

• Manage all food and beverage service areas, including bars, dining areas, and buffet stations.

• Ensure venues are set up and serviced according to function and event requirements.

• Monitor service quality and customer satisfaction, addressing complaints proactively.

• Oversee inventory control for all F&B items, including purchasing, stock rotation, and monthly stock takes.

• Ensure cleanliness and upkeep of all F&B areas, including cellars, storerooms, and cold rooms.

• Maintain cost controls and wastage minimisation across kitchen and bar operations.

Staff Management:

• Lead and supervise kitchen, bar, and service teams.

• Create and manage staff schedules to ensure adequate coverage.

• Monitor staff presentation, performance, and compliance with policies and procedures.

• Provide training and ongoing development for team members.

General & Administrative:

• Collaborate with Events Manager to coordinate food service for functions and conferences.

• Assist with budgeting, forecasting, and supplier negotiations.

• Maintain accurate records and reports as required by senior management.

• Adhere to company standards, promote team spirit, and uphold a customer-first approach.

This role requires a proactive, committed individual with a strong sense of ownership and pride in delivering high-quality hospitality services. Occasional weekend and evening work will be required.

Key Responsibilities

Manage the daily operations of the unit.

Oversee and implement the production process.

Control and monitor food and labour costs.

Ensure full compliance with HACCP standards.

Develop and plan nutritionally balanced menus, including special diets.

Lead and manage the kitchen brigade.

Drive both strategic and day-to-day operational excellence.

Education & Experience (Compulsory Requirements)

Relevant tertiary qualification in Food & Beverage Services or Culinary Arts.

Minimum 3 years of progressive kitchen/management experience.

Experience working within budget guidelines to deliver cost-effective results.

Proven hospital catering experience.

Strong knowledge of special diets.

High-volume, complex foodservice operations experience (advantageous).

Knowledge of Health, Safety & Environment (HSE) (advantageous).

Skills & Competencies

In-depth knowledge of the catering environment, from fine dining to institutional catering.

Strong understanding of South African laws and industry-specific regulations.

Excellent customer service, management, and communication skills.

Proven ability to plan and manage large functions.

Strong financial acumen with the ability to control costs.

Computer literacy essential.

Knowledge of HSE standards.

This is a fantastic opportunity for an ambitious Catering Manager with hospital experience to step into a challenging yet rewarding role within contract catering.

Between 3 - 5 Years

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

Skills and Competencies

• 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

Qualifications

• 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.

Application to be submitted to:

Closing date:
12 September 2025

Responsible to:
Area Manager / Project Manager

Responsible for:
ACM, Kitchen staff

In communication with:
Area Manager / Project Manager

About This Role
To efficiently manage the Catering Function of the Unit ensuring financial, quality and service parameters are met as per the commercial contract requirements

Education / Qualification And Experience Requirements
Minimum Education / Qualification: Minimum Level / Years of Experience: Food Services Qualification / or equivalent 5 years' experience in similar role/environment

Key Performance Areas

• Budget and reporting
• Financial Management and Risk Management
• Hygiene, Safety, General Safety and Quality Standards
• Purchasing and Stock Control
• Food Production, service and functions
• Client Liaison and Retention
• Systems controls and Administration

Competencies And Skills Requirements

• Negotiating Skills, able to effectively negotiate with identified stakeholders
• Analytical Skills, able to interpret, compare and analyse data to identify trends and patterns
• Planning & Organising Skills, able to plan, prioritise, schedule and organise activities and resources to meet deliverables or deadlines
• Communication Skills, able to communicate fluently in English, both verbally and in writing
• Interpersonal Skills, able to develop effective interpersonal relationships with internal and external stakeholders.
• People Management, able to lead, motivate and encourage team members to achieve deliverables
• Financial Skills, able to grasp financial concepts & perform job related calculations to meet the requirements of the position
• Menu planning Skills, able to align menu as per customer expectations
• Cooking Skills, able to produce meals across the required range of menus

Additional Skills Requirements

• Own reliable transport
• Good Culinary knowledge / skills
• Excel Proficient
• Excellent communication skills, and Interpersonal skills
• Strong organisational and time management skills
• Decision making skills
• Excellent food hygiene and Health and Safety skills
• Excellent unit financial knowledge
• Excellent quality management skills
• Admin skills
• Strong function capabilities
• Computer literate
• Experience in the Healthcare contract catering sector will be an advantage
• Able to build trust with inherited team
• Confidence to engage with clients

Transformation commitment

As part of CSG Group's ongoing transformation journey and commitment to employment equity, this appointment will be made in line with our EE and diversity goals. We encourage suitably qualified candidates from designated groups to apply.

Disqualifiers

• No sufficient working experience in a similar role
• No qualifications
• Criminal record

FEDICS is currently looking for a Catering Managerto join our team, in this role you will be required to manage the unit through setting and maintaining service delivery standards. It will be your responsibility to lead, motivate and train staff. Implement and maintain operational controls in line/within budgetary requirements

As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients' needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.

• 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 standard by meeting all quality star grading standards in all areas of responsibility as per grading checklist
• Ensure all 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 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

• National Senior Certificate
• Relevant Culinary Degree/Diploma or Certificate
• Minimum of 5 years' experience Chef / Catering Manager within retail
• Experience in managing team of 20+ staff
• Functions / events experience
• Managing convenience store experience
• Own reliable transport

We are seeking a dynamic and experienced Catering Manager to join our team at an upmarket retirement village. The ideal candidate must be fluent in Afrikaans and English, have a strong background in the retirement sector, and proven experience catering management.

Duties & Responsibilities:

• Plan, prepare, and oversee daily meal services for up to 140 residents
• Discuss and confirm catering arrangements with management
• Coordinate menu planning with dietary requirements in mind
• Complete daily costing and stock control sheets
• Manage the purchase, storage, and issuing of all stock
• Ensure the provision and control of all kitchen equipment and consumables
• Maintain hygiene and safety standards as per HACCP requirements
• Oversee and record all temperature logs, food safety documentation, and expense reports
• Supervise and schedule kitchen and dining room staff
• Address and resolve all complaints regarding meals and service
• Ensure cleanliness of all kitchen, storage, and dining facilities

Candidate Requirements:

• Matric certificate
• Relevant hospitality or culinary qualification
• Minimum 3 years of experience in a similar role, preferably within a retirement or healthcare environment
• Fluent in Afrikaans and English (written and spoken)
• Experience managing and preparing meals
• Solid understanding of stock management, cost control, and food safety regulations
• Strong leadership and staff supervision skills

Personal Attributes:

• High standards of personal hygiene and professionalism
• Ability to work under pressure and meet deadlines
• Adaptable and proactive in a fast-paced environment
• Willingness to work flexible hours, including weekends and public holidays
• Excellent interpersonal and communication skills
• Own reliable transport

Should you meet the attached requirements, please forward a copy of your updated CV, when applying. If you have not received a response from us within 2 weeks of your application, then please consider your application as unsuccessful. Thank you.

Job Type: Full-time

Application Question(s):

• Must be very experienced, know how to cook and have knowledge of special diets.
• The successful candidate must be an innovative thinker with a proactive approach. They should also possess strong motivational skills.
• Must be able to speak and write in Afrikaans.

Experience:

• Catering Management: 3 years (Required)
• Chef and professional cookery: 2 years (Required)

Location:

• Montana, Gauteng (Required)

Work Location: In person

We have an amazing opportunity for a Food & Beverage Manager to be based in Greyville.

The successful candidate will be responsible for overseeing daily Food & Beverage operations, ensuring compliance with health, safety, and hygiene standards. Manage food quality, stock control, budgeting, and cash handling to maximize profitability. Supervise and train F&B staff, enforce performance standards, and deliver excellent customer service. Collaborate on menu development and promotions, maintain facility cleanliness, and prepare operational reports. Support management with additional tasks as need

**ed

Minimum require**

• mentA minimum of 3-years Food & Beverage management experi
• enceA valid South African driver's lic

**ense

Advanta**

• geousFood & Beverage management/Culinary Art qualific
• ationExperience in managing a catering ki

**tchen

Responsibi**

• litiesEnsure compliance with health, safety and Hygiene regulations with regards to food handling, preparation, serving and building maintenance on site for bar and kitchen service
• areasEnsure internal F&B processes are fo
• llowedEnsure the POS system is always up and running and accurately recording and rep
• ortingEnsure the F&B facility is always well maintained, clean, tidy work and service areas. This includes the entire kitchen area, freezer/fridges/storerooms/service areas/dining areas/ba
• r areaEnsure the cutlery and crockery is clean and in good condition for use by cus
• tomersEnsure cash up processes are followed in order to accurately account for/disclose and report on
• salesMonitor food preparation, portion sizes and presentation of food to ensure that food is prepared and presented in an acceptable manner and according to quality sta
• ndardsCoordinate kitchen and service resources to ensure economical use of food, timely preparation and optimal service de
• liveryF&B cost and budget management to ensure maximum profitability. Financial management of F&B targets for the site, cash and stock c
• ontrolManage the stock control function related to F&B in terms of scheduling and receiving food and beverage deliveries. Ensure stock is maintained at a good standard- declare F&B stock wastages and breakages to dispense of expired
• stockEnsure F&B stock is neatly packaged to preserve the stock and keep it in a neat and tidy condition, stored in appropriate loc
• ationsMaintain accurate record of stock (food and equipment/ inventories/crockery/ cutlery) utilizing the relevant software system (GAAP). Account for variances and shortages as well as corrective action and interv
• entionEnsure stock control, stock reconciliation, stock recording and stock reporting is accurate and well managed. This includes front and back office
• stockSchedule resources and assign duties considering busy periods, events, operating hours to ensure that the F&B department is sufficiently staffed and able to meet operational requir
• ementsManage all Food and Beverage staff o
• n siteSupervisors, and management of the waitrons/bartenders/cashiers as well as kitchen staff which includes chefs/grillers/kitchen coordinators/sc
• ullersEnsure F&B staff conduct is acceptable and follow relevant disciplinary actions to address co
• ncernsEstablish standards for optimal staff performance and conduct performance r
• eviewsEnsure poor performance management takes place with staff that underp
• erformEnsure superior customer service and customer experience. Pro-actively address customer complaints and ensure customer feedback is positive. Build strong relationships with regular customers/p
• untersEnsure timeous submission of daily, weekly, monthly F&B r
• eportsWork closely with Betting Branch Manager to enquire about customer experience and areas of improvement to ensure that F&B experience attracts and retains customers/p
• untersTraining, development and upskilling team in areas of devel
• opmentMenu development and c
• ostingPlan promotions and find creative ways to increase revenue or feet to th
• e siteAny other ad-hoc functions as requested by mana

gement

We are looking for a dynamic, energetic and reliable individual to join our kitchen team as an Assistant to the Kitchen Manager and Head Chef. The successful candidate must have a passion for food, be creative and function well under pressure.

Requirements:

• Formal training or certificate in professional food preparation (Chef) and culinary arts.
• Minimum of 3 years of experience in a similar role.
• Good knowledge of portion control and food preparation.
• Good knowledge of inventory control and cost estimation in a professional kitchen.
• Must be proficient in the use of computers and basic software for planning and shopping.
• Must be able to compile menus and calculate costs effectively.
• Must be creative and able to think quickly on their feet.
• Must have good leadership and teamwork skills.
• Must be willing to work long hours and weekends if necessary.
• Must be reliable, have a positive work attitude and be able to perform under pressure.
• Must possess a valid driver's license.