District Supervisor Catering

Primary Purpose of the Job

To manage all units within the assigned portfolio, build and maintain client relationships, and provide effective leadership to subordinate staff.

Working Relationships

• Close collaboration with Project Managers, Catering Managers, and Executive Chefs.
• Regular communication with main clients is essential.

Qualifications & Experience

• Minimum: Matric
• Preferred: National Diploma in Hospitality Management or relevant tertiary qualification
• Experience:
  • 3+ years in a similar role or as a Project Manager
  • Multi-unit operations experience
  • ERP system experience (especially catering-related)
  • PRP experience
  • Valid driver’s license and own vehicle

Specialist Skills & Knowledge

• Managing large multi-site operations
• Food service industry experience
• Financial acumen (cost control, margin management)
• Understanding of commercial contracts
• Remote team management
• Productive work habits and timely delivery

Key Performance Areas & Objectives

1. Portfolio Growth

   • Develop medium and long-term strategies for contract growth and sustainability.

2. Debtor & Cost Management

   • Oversee cash flow, stock checks, reconciliations, and liabilities.
   • Monitor food, labor, and overhead costs.

3. Employee Management

   • Handle HR, payroll, IR, training, development, and performance management.
   • Maintain PRP systems.

4. Supplier Management

   • Ensure timely supplier payments.

5. Profit Growth

   • Meet budgetary requirements and forecast profits.

6. Innovation

   • Apply market-relevant, innovative approaches (especially in food).

Competency Profile

• Client service orientation
• Business acumen
• Problem solving & crisis management
• People & stakeholder management
• Timely decision-making
• Team building & managerial courage
• Results-driven mindset
• Contract retention
• Ability to work under pressure
• Entrepreneurial thinking