Team Leader: Hospitality – Executive and Boardroom Services – CSD needed at South African Reserve Bank

Detailed description

The successful candidate will be responsible for the following key performance areas:

• Plan and manage outputs delivered by the Hospitality Services team to ensure that the work allocated is completed within set time frames and defined standards.
• Oversee and support the teams within the SARB executive kitchen, Conference Centre kitchen and boardroom services, ensuring efficient stock control management, cost-effective food production and the consistent delivery of high-quality meals and services.
• Manage the performance and development of the Hospitality Services team.
• Manage the operational performance of outsourced services, ensuring adherence to contractual obligations.
• Manage the continuous service and food quality improvement process.
• Manage the overall operational costs and identify measures to reduce waste.
• Manage financial tasks, including the administration of service requests, cost recoveries, charges and the payment of invoices. 
• Implement, report, and communicate on the sustainability initiative results and provide recommendations as well as review initiatives where necessary.
• Keep abreast of the latest trends and developments within the hospitality industry on new products developments and/or services in the market.
• Ensure expenditure remains within prescribed limits and that service request costs are recovered.
• Plan and oversee ad hoc functions and events within the SARB venues and the official residence according to defined standards.
• Ensure compliance with food safety and hygiene standards, including Quality Management System and Occupational Health, Safety and Environment regulations.
• Lead engagements with internal and external stakeholders to ensure efficient and effective service delivery.
• Compile and provide management information through periodic integrated reporting to the manager and other senior personnel in the department..
• Manage all systems that support the Hospitality Service operations, such as. Archibus for the reservation system and compliance management), Intelipos for point-of-sale and stock management, and the Enterprise Resource Planning system for the iProc and Service modules, to ensure accuracy of information.
• Participate in the procurement process for all Hospitality Services commodities.

Qualifications

Job requirements

To be considered for this position, candidates must be in possession of:

• a Bachelor’s degree in Hospitality Management with specialisation in Culinary Arts or an equivalent qualifications; and
• five to seven years of job-related experience as a team leader in hospitality in a corporate environment.