Hiring Now | Catering Manager — High-Volume Operations | Fedics / Tsebo Solutions Group | Johannesburg, Gauteng | Full-Time Position Available
Fedics, a premier catering division of the Tsebo Solutions Group — Africa’s leading Integrated Workplace Management Solutions provider — is urgently seeking an experienced, operationally proven, and financially astute Catering Manager to lead high-volume catering operations in Johannesburg, Gauteng.
This is a senior operational role for a dedicated food service management professional with a minimum of 3 to 5 years’ experience managing catering units, commercial kitchens, or industrial food operations. The successful candidate will oversee day-to-day food preparation, menu costing, HACCP and hygiene compliance, budget and stock control, staff leadership, and client relationship management in alignment with Fedics and client standards.
Don’t miss this opportunity — vacancies are filling fast. Apply before 04 September 2026.
Catering Manager Job Overview
| Detail | Information |
| Job Title | Catering Manager |
| Reference Number | TSE260828-1 |
| Company | Fedics / Tsebo Solutions Group |
| Business Unit / Division | Fedics |
| Industry | Commercial & Industrial Catering / Hospitality Management |
| Job Type Classification | Full Time |
| Salary | Market Related |
| Location | Johannesburg, Gauteng, South Africa |
| Closing Date | 04 September 2026 |
| Application Status | Open – Accepting Applications Now |
About the Role
The Catering Manager at Fedics operates within a fast-paced, high-volume food service environment in Johannesburg, taking complete ownership of site catering operations, food quality, service delivery, and financial performance. In this role, you will lead kitchen and service staff, implement rigorous hygiene standards, manage supplier relationships, cost and design nutritional menus, and ensure that every dish served meets the highest standards of taste and presentation.
This role requires a unique balance of culinary insight, operational leadership, and strict financial control. You will directly manage food, labor, and operational costs to meet budget targets, oversee stock rotation and waste control, maintain HACCP compliance, and serve as the main liaison between Fedics and key corporate or institutional client stakeholders.
Please note: Candidates must possess a minimum of Grade 12 (Matric) alongside 3 to 5 years’ experience managing high-volume catering operations. Formal qualifications in Hospitality Management, Culinary Arts, or Food Service Management are highly preferred.
Key Responsibilities of a Catering Manager
Operational Management & Food Quality
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Manage day-to-day catering operations, ensuring consistent, high-quality food preparation, taste, presentation, and prompt service delivery.
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Plan, cost, and engineer menus tailored to client preferences, nutritional standards, and pre-determined budget guidelines.
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Monitor portion control, plate presentation, and food distribution across all service shifts.
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Ensure all catering equipment and kitchen facilities are correctly operated, clean, and maintained in safe working condition.
Food Safety, HACCP & Compliance
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Maintain full compliance with food safety, hygiene, occupational health and safety, and relevant statutory regulations.
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Implement, enforce, and maintain strict HACCP protocols, hygiene audits, and immediate corrective action plans.
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Conduct regular site inspections, risk assessments, and food safety checks to ensure continuous compliance.
Financial Control, Costing & Procurement
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Manage unit budgets, financial forecasts, food cost percentages, labor overheads, and operational expenditure to achieve profit margins.
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Oversee stock ordering, receiving, inventory rotation (FIFO), stores management, and waste reduction strategies.
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Partner with approved suppliers to verify quality standards, pricing integrity, and timely delivery schedules.
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Compile and present accurate weekly, monthly, and quarterly financial, operational, and compliance reports.
Team Leadership & Staff Administration
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Recruit, onboard, schedule, and direct catering staff to meet daily operational production requirements.
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Drive team performance through continuous coaching, skills development, mentoring, and formal performance reviews.
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Manage industrial relations, staff discipline, and conflict resolution in accordance with company HR policies.
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Oversee accurate payroll inputs, attendance registers, shift rosters, and employee records.
Client Relationship & Stakeholder Management
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Build and sustain positive, long-term relationships with clients through transparent communication and regular service reviews.
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Resolve customer complaints, feedback, and special service requests promptly and professionally.
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Drive continuous improvement initiatives to enhance service delivery and client satisfaction across site operations.
Minimum Requirements – Catering Manager
Educational Qualifications
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Grade 12 / Matric (essential)
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Relevant tertiary qualification in Catering, Hospitality Management, Culinary Arts, or Food Service Management (highly preferred)
Experience
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Minimum 3 to 5 years’ experience in a Catering Manager or Food Service Manager role (essential)
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Demonstrated experience managing kitchen teams and front-of-house staff in a high-volume industrial, corporate, or institutional food environment (essential)
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Proven track record in menu costing, food waste management, and financial budget control (essential)
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Deep practical knowledge of HACCP, food safety legislation, and health & safety standards (essential)
Skills & Competencies
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Leadership & Team Building: Proven capability to direct, motivate, and manage multi-disciplinary kitchen and service teams.
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Financial Acumen: Strong expertise in menu planning, cost control, budget management, and financial reporting.
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Supply Chain & Stock Control: Sound knowledge of food procurement, stock rotation, inventory control, and wastage minimisation.
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Client Management: Outstanding communication, conflict resolution, and stakeholder relationship skills.
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Quality Orientation: Meticulous attention to detail regarding hygiene, food presentation, and culinary execution.
Core Values We Look For in a Catering Manager
Culinary Excellence & Service Passion
Food is the core of our business. We look for Catering Managers who are passionate about food quality, take pride in exceptional plate presentation, and foster a service culture that delights clients and diners every day.
Strict Financial & Resource Stewardship
Profitability relies on smart resource management. We value managers who monitor food costs down to the cent, enforce portion control, eliminate unnecessary food waste, and optimize staff scheduling to meet budget targets without compromising quality.
Uncompromising Hygiene & Safety Standards
Food safety is non-negotiable. We seek leaders who uphold strict HACCP guidelines, maintain spotless kitchen environments, enforce personal hygiene rules, and ensure total compliance with statutory health regulations.
Proactive Leadership & Partnership
Great catering operations depend on clear communication. We prioritize managers who build strong relationships with clients, support their staff through hands-on coaching, and resolve operational issues with speed and composure.
Career Growth Opportunities in Food Services & Hospitality
Joining Fedics as a Catering Manager in Johannesburg places you within Africa’s top food services division. High-performing culinary managers enjoy defined career development pathways across the Tsebo Solutions Group:
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Catering Manager → Senior Catering Manager / Executive Catering Manager
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Senior Catering Manager → Operations Manager (Catering Division)
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Operations Manager → Regional Operations Director / Key Account Manager
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Regional Operations Director → Divisional Executive / Head of Catering Operations
Take charge of your hospitality management career.
Frequently Asked Questions – Catering Manager Jobs
Is a hospitality management degree compulsory?
While a Grade 12 (Matric) certificate is an essential minimum requirement, candidates holding a formal qualification in Hospitality Management, Food Service Management, or Professional Cookery will have a distinct competitive advantage.
What type of catering environment is this?
This role focuses on high-volume commercial, corporate, or industrial contract catering operations under the Fedics division in Johannesburg, Gauteng.
What are the key financial responsibilities?
The Catering Manager is fully responsible for unit budget planning, controlling food and labor costs, managing inventory and wastage, submitting payroll inputs, and delivering financial variance reports.
What is the reference number and closing date?
The vacancy reference number is TSE260828-1. The official closing date for all application submissions is 04 September 2026.
How to Apply for This Catering Manager Job
Ready to lead high-volume catering operations with Africa’s premier food service provider? Applications are open now. Quote reference number TSE260828-1 in all correspondence and submit your application online.
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Closing Date: 04 September 2026. Applications received after this date will not be considered.
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A completed Grade 12 / Matric certificate is mandatory.
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Ensure your CV clearly highlights your 3–5 years of food service management, HACCP implementation, and financial budget control experience.
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If you are not contacted within a reasonable period after the closing date, please consider your application unsuccessful.
Apply early — vacancies close on 04 September 2026.
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