Relief Catering Manger

Grahamstown, South Africa Posted on 04/17/2026

• Original Job Title Relief Catering Manager
• Date Opened 04/17/2026
• Job Type Full time
• Work Experience 4-5 years
• City Grahamstown
• State/Province Eastern Cape
• Country South Africa

Our client is seeking an experienced and dynamic Relief Catering Manager in Grahamstown to provide operational cover and management support across high-volume catering units within the hospitality/food services environment. This role requires a strong, adaptable leader with excellent operational, financial, and team-management capabilities. The ideal candidate will be able to step into different units at short notice, stabilise operations, maintain service continuity, and ensure exceptional food quality, client satisfaction, and compliance.

Responsibilities:

• Provide relief management across multiple catering units as required (leave cover, vacancies, peak periods, functions/events, operational support).
• Take full responsibility for day-to-day unit operations while on site, ensuring alignment to sector strategy, contract specifications, client requirements, and statutory regulations.
• Ensure service continuity by quickly assessing site needs, prioritising tasks, and implementing corrective actions where standards are not met.
• Oversee and implement the food production process, ensuring consistent quality, portion control, and timely service delivery.
• Monitor kitchen operations to ensure the team follows standardized recipes, food safety requirements, and quality standards.
• Support menu implementation, menu changes, standardisation, and costing in line with budget targets and client expectations.
• Manage and support the execution of functions and special events, ensuring appropriate staffing, planning, and service standards.
• Maintain strong client relations while on site, handle queries/complaints professionally, and ensure a consistently positive customer experience.
• Control costs by managing Food GP in line with budgeted targets and ensuring waste control, accurate portioning, and efficient production planning.
• Ensure accurate daily administration: sales, stock, issues, transfers, wastage, and any required reporting.
• Implement and maintain minimum and maximum stock levels to control stock days; conduct spot checks and stock takes where required.
• Ensure HSE compliance while on site: hygiene, safety checks, record keeping, and readiness for audits/inspections.
• People management while on assignment: workforce planning, shift scheduling, leave/discipline support, performance management, and coaching.
• Train, guide, and support teams to maintain standards, improve performance, and ensure smooth handovers between permanent managers and relief cover.
• Strict management of service levels to client SLA, including monitoring outputs and resolving operational gaps immediately.
• Complete effective handovers: document key issues, actions taken, and outstanding tasks for the returning/permanent manager and operations team.

• Grade 12.
• Relevant tertiary qualification in food and beverage services, hospitality, or culinary arts is preferred.
• Minimum five years' experience in a similar high-volume catering/hospitality environment.
• Experience gained in most functions of this position (operations, service, stock, administration, HSE, people management).
• Valid driver's license.
• Own reliable vehicle.
• Must be willing to travel between sites/units as required.
• Project Management experience in the hospitality/catering industry would be an advantage.
• Experience in costing, budgets, forecasts and invoicing is advantageous.