Purpose

To ensure the effective and efficient management of the services provided by the Service Provider at dining halls, through monitoring of the contract ,Service Level agreement, through close liaison with the service provider, and the residence students utilizing the dining halls, the senior liaison officer and the Director of Services as applicable.

Brief Description        

Key responsibilities include the following:

• Give in put in drafting a budget for your area/s of responsibility
• Implementation of Contingency Plans to reduce Financial Risk
• Ensure that Service Delivery within the University serves the Academics, Staff, external customers and Students in implementing the Services Department’s Strategic Goals
• Give input on services to be acquired to the Tender working Committee
• Adherence to the Operational Plan to ensure High Service Delivery
• Conduct Risk Assessments (Cleaning Standards, Machinery and Equipment, Personal Hygiene as well as Food Safety)
• Confirm the approval of meal registration as per CHRL’s (Central Housing Residence Life) approval
• Quarterly menu selection/proposal with the Service Provider
• Give input in development of Standard Operating Procedures in your area of responsibility
• Management of staff as per the University’s HR Policies and Processes
• Effective management of Disciplinary Issues as the University’s Disciplinary Code/Code of Conduct, with the help of HR/ER Office
• Promote diversity and teamwork within you area of responsibility
• Ensure that safety related equipment are serviced well as replacing fire-fighting equipment as and when needed
• Ordering and distribution of PPE and Uniform for all catering personnel
• Arrange food tasting sessions as and when needed
• Consolidate and ensure that all invoices have relevant documentation
• Food safety awareness campaigns
• Planning and coordinating of conferencing as per clients’ and/or delegates’ requirements external and internal clients
• Execution of reasonable instruction by management

Requirements

• Grade 12
• Food Service/Hotel Management Diploma
• Valid Driver’s License
• 3 years in a diverse Catering Operations (Kitchen and Service Operation) Technical Competencies
• Contract Management
• Food Preparation and Service
• Basic Finance Skills
• MS Office
• Event Coordination

Competencies (Knowledge, skills and behavior)

• Communication Skills
• Creativity/Innovation
• Problem Analysis
• Empowering Others
• Customer Focus
• Teamwork
• Work Standards/ Quality Orientation

Compliance/Statutory Requirements (Knowledge, Understanding and or Training)

• Occupational Health and Safety Act (OHSA)
• HACCP
• Foodstuff, Cosmetics & Disinfectant Act
• Any other relevant Legislation and Regulation