(1084) Team Leader: Hospitality - Executive and Boardroom Services - CSD

Brief description

The main purpose of this position is to manage the Hospitality Services life cycle, including inventory management, food production, executive catering operations, boardroom services, functions and events management within the South African Reserve Bank (SARB).

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 (i.e. review Hospitality Services’ commodities, menus, service, standards and product quality, and implement strategies to maintain food cost and service standards).
• 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 (when planning and preparing client menus) 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 (ISO 22000, 9001) and Occupational Health, Safety and Environment (OHS&E) regulations.
• Lead engagements with internal and external stakeholders (including customer complaints and outsourced partners) 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. (e.g. manage the payment management system, and contribute to the profit and loss statement, monthly operational expenditure budget variance report and the quarterly forecasting report).
• 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 (ERP) system for the iProc and Service modules, to ensure accuracy of information.
• Participate in the procurement process for all Hospitality Services commodities.