Team Leader: Hospitality – Inventory – 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 work allocated is completed within set time frames and defined standards.
• Manage the inventory management process throughout the consumables life cycle, ensuring the control of food costs as well as the effective planning, preparation and serving of high-quality food services according to set standards.
• 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 the administration of service requests, including cost recoveries and charges.
• Implement, report and communicate 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 product 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 and legislation, 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 Services 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 qualification; and
• five to seven years of job-related experience as a team leader in hospitality in a corporate environment.