Project Manager

Business Unit / Division: Fedics

Job Type Classification: Full Time

Location - Town / City: Gariep and Kimberley

About Us

We are in search of Project Manager for our Healthcare sector, to oversee the day-to-day operational management of a particular Contract within the Catering Industry. The successful candidate will be responsible for maintaining a high-quality standard of deliverables in line with site specific SLA’s, manage client relations, perform site visits, support and develop the site management. Overall responsibility is to ensure sites are managed according to budgeted costings and growth targets and to ensure all standards are adhered to in line with best practices. 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, and more . 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

• Lead and manage catering projects from initiation through to successful completion, ensuring delivery within agreed scope, timelines, budget, and quality standards.
• Provide effective leadership and direction to Catering Managers, site teams, and project stakeholders to achieve project objectives.
• Establish and maintain strong client relationships, ensuring that project outcomes align with client expectations and Tsebo service standards.
• Develop and implement project plans, timelines, resource allocations, and risk mitigation strategies for catering-related initiatives.
• Collaborate with Operations Managers and business leaders to identify opportunities for business growth, operational improvements, and service enhancements.
• Monitor and manage project budgets, forecasts, and financial performance, ensuring compliance with approved financial guidelines.
• Prepare and present project progress reports, forecasts, and financial updates to key stakeholders and management.
• Ensure all catering projects comply with company policies, procedures, contractual obligations, food safety standards, and relevant legislation.
• Drive continuous improvement initiatives to enhance operational efficiency, service quality, and customer satisfaction across catering projects.
• Oversee project-related procurement, stock management, asset control, and cost-management activities.
• Identify, assess, and manage project risks and issues, implementing corrective actions where necessary.
• Ensure quality assurance processes are maintained throughout project lifecycles and that project deliverables meet Tsebo standards.
• Support profit growth by identifying cost-saving opportunities and implementing commercially viable solutions within projects.
• Manage project resources effectively, including workforce planning, contractor coordination, and resource utilization.
• Lead change management and project implementation activities across multiple catering sites where applicable.
• Facilitate stakeholder meetings, project reviews, and governance forums to ensure alignment and effective communication.
• Manage project-related human capital requirements, including performance management, training, coaching, and employee development.
• Oversee the implementation and effective utilization of operational systems, including biometrics and other site management tools.
• Ensure successful planning and execution of banqueting, event catering, hospitality functions, and VIP guest requirements within project scope.
• Maintain a strong understanding of kitchen operations, back-of-house functions, and catering service delivery to support effective project execution.
• Operate effectively in a fast-paced environment, managing multiple priorities while meeting critical deadlines and business objectives.
• Perform any additional project-related duties as reasonably required to support operational and strategic business goals.

Skills and Competencies

• Strong project management, planning, and organisational skills.
• Sound business and financial acumen.
• Excellent client relationship and stakeholder management skills.
• Experience in catering, hospitality, banqueting, and VIP events.
• Strong leadership and team development capabilities.
• Proficiency in Microsoft Office, MyMarket, and MenuTech.
• Ability to manage budgets, analyse reports, and drive profitability.
• Excellent communication, presentation, and problem-solving skills.
• Knowledge of HACCP, food safety, health & safety, and quality standards.
• Ability to work under pressure, manage multiple priorities, and deliver results.
• Innovative mindset with a focus on continuous improvement and operational excellence.
• Flexible, adaptable, and customer-focused.

Qualifications

• Minimum of 5 years’ experience in a similar environment
• 2-3 years project management experience
• Minimum matric
• Relevant tertiary qualifications and/or equivalent knowledge of legislation relevant to the industry
• Business Management principles, including proven financial skills