Supervisor Johannesburg (HC)

About Us

Fedics is seeking a Supervisor for a catering facility. In the absence of the Catering Manager, the role is responsible for managing staff, ensuring they reach their full potential, and delivering the highest level of service to all customers.

As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk, and complexity, along with improved 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 fundamental to our purpose. This results in a knowledgeable workforce that understands every nuance of our clients’ needs. Download our one-pager to learn more about who we are.

Duties & Responsibilities

Oversee daily operations of the healthcare catering facility in the absence of the Catering Manager or Front of House Manager. Ensure high standards of food service delivery and customer satisfaction at all times. Maintain operational control of stock, cash, and staffing levels. Enforce compliance with company policies, standard operating procedures, and healthcare regulations. Ensure strict adherence to health, safety, and food hygiene standards (HACCP/healthcare compliance). Supervise and coordinate kitchen and front-of-house staff activities. Monitor staff performance, attendance, timekeeping, and rostering. Motivate, train, and develop team members to achieve operational excellence. Handle administrative duties including reporting, cash handling, and documentation. Conduct and participate in team meetings and staff briefings. Identify and report maintenance, safety, or operational issues within the facility. Support and implement promotional and service improvement initiatives. Ensure food is prepared, presented, and served according to healthcare standards and guidelines. Maintain security awareness and safeguard company assets. Build and maintain positive relationships with patients, staff, and stakeholders.

Skills and Competencies

Strong leadership and people management skills Excellent communication (verbal and written) skills Customer-focused with a service excellence mindset Good organisational and time management skills Ability to work under pressure in a healthcare environment Attention to detail and high hygiene standards Basic financial and numerical skills (cash handling, stock control) Knowledge of food safety, health, and hygiene standards Problem-solving and decision-making ability Team player with the ability to motivate and develop staff Ability to operate POS systems and basic computer literacy

Qualifications

• Minimum: Matric (Grade 12) Relevant tertiary qualification in Hospitality, Catering, or Healthcare Services (advantageous) Minimum 2–3 years’ experience in a similar supervisory role within healthcare or catering Experience in hospital or healthcare catering environment (highly advantageous) Management development training (e.g., MMDP or equivalent – advantageous) Proven experience in staff supervision and operations management