Job Title: Catering Manager – Talent Pool
Reference Number: TSE250912-1
Closing Date: 22 September 2025
Job Type Classification: Permanent
Business Unit / Division: Tsebo Catering
Location: Maseru, Lesotho
About Us
We are looking for a Catering Manager in Maseru who is deadline-driven, hands-on, and passionate about delivering exceptional food service. The successful candidate will oversee the day-to-day operations of the catering unit, ensuring high standards of service, food quality, and hygiene. You will be responsible for leading the team, maintaining operational controls, and delivering results within budget.
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
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.
Duties & Responsibilities
- Oversee daily catering operations, ensuring timely preparation and delivery of meals
- Ensure meals meet prescribed dietary and medical requirements (e.g. diabetic, renal, low-sodium)
- Collaborate with clinical teams to meet nutrition needs
- Enforce hygiene, food safety, and infection control standards
- Supervise food service staff including cooks, kitchen assistants, and servers
- Conduct daily pre-service checks for food presentation and portion control
- Plan staff rosters and ensure adequate shift coverage
- Maintain stock control, food ordering, and inventory
- Train kitchen staff on dietary procedures and food safety (HACCP)
- Ensure compliance with health & safety regulations and internal procedures
- Handle feedback on food quality and meal delivery
- Prepare and submit operational and incident reports
- Manage costs and wastage within budget
Skills and Competencies
- Excellent culinary and food service skills
- Strong judgment and problem-solving abilities
- Effective people management and leadership
- Strong interpersonal and communication skills
- Flexibility to work shifts, weekends, and public holidays
- High attention to detail and commitment to quality
- Strong client service orientation
- Sound knowledge of business and operational management
- Fully computer literate (MS Office and catering management systems)
- Minimum of 3 years’ management experience in a similar role
- Valid driver’s licence essential
Qualifications
- Matric
- National Diploma in Hospitality Management or any relevant tertiary qualification (advantageous)