Salary R325,101.00 per annum plus 37% in lieu of benefits. Duration November 2025 to December 2026. Reference TNC/PC/25 – 09/1 Requirements An appropriate Three (3) Year Degree, National Diploma, or equivalent qualification in Hospitality, Food Services, or a related field. A qualification in Food Service Management will be considered an added advantage. A minimum of three (3) years’ experience in the Catering and Business Industry. Strong business acumen with practical financial knowledge and the ability to manage budgets and ensure profitability. Ability to provide guidance on daily menus, ensuring a balance of nutrition, variety, customer appeal, and cost‑efficiency. Proven leadership skills and the ability to manage daily operations effectively. Excellent communication skills, with the ability to engage effectively with staff, suppliers, and customers. Must possess a valid driver’s licence. Duties Plan, coordinate, supervise and manage the day‑to‑day running of the cafeteria. Ensure smooth and efficient food service delivery in line with established quality, health, and safety standards. Monitor service levels and ensure high levels of customer satisfaction. Promote a positive and professional working environment. Collaborate with chefs/kitchen staff to design and advise on daily and weekly menus. Ensure menus are nutritious, cost‑effective, and appealing. Adapt offerings to seasonal availability and special dietary requirements (e.g., vegetarian, allergy‑friendly). Manage and control the cafeteria budget, ensuring financial targets are consistently met. Monitor and analyse expenditures, revenue, and profitability. Implement cost‑control strategies in procurement, staffing, and daily operations. Maintain accurate and up‑to‑date financial and operational records. Supervise, train, and schedule cafeteria staff to ensure efficient operations. Conduct performance evaluations and address underperformance or training needs. Encourage teamwork, accountability, and continuous improvement. Oversee ordering and inventory of food, supplies, and equipment. Ensure proper storage practices, stock rotation, and waste minimization. Work with suppliers to ensure consistent quality and cost‑effectiveness. Ensure full compliance with health, hygiene, and safety regulations. Display a high level of organisational and planning skills, strong problem‑solving and decision‑making abilities, and the capacity to work under pressure and manage multiple responsibilities. The role is physically active, requiring standing for extended periods and moving between kitchen and service areas. Flexible hours, including weekends and public holidays, may be required. Institution Tshwane North College for Technical and Vocational Education and Training invites suitably qualified, innovative, result‑oriented and self‑driven candidates to apply for this fixed‑term contract position. Enquiries For enquiries or support during application, contact Mr. TH Ngubane at or Ms. JM Nyalunga at . #J-18808-Ljbffr