Hospitality Services Co-ordinator at South African Reserve Bank

The main purpose of this position is to coordinate the hospitality and customer services (internal and external) and to perform administrative duties within the Hospitality Services Section of the South African Reserve Bank (SARB) Cash Centre in Cape Town.

Detailed Description

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

• Provide management reports periodically to team leaders and senior managers.
• Provide input into the evaluation of team member performance and development needs.
• Perform supervisory duties, allocate work, coordinate and guide the delivery and task execution of staff, and perform on-the-job coaching.
• Take responsibility for leave management, time and attendance of staff members.
• Ensure adherence to hygiene, health and safety standards in the kitchen environment.

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• Take responsibility for the procurement of food stock and beverages in accordance with the SARB’s specifications.
• Take responsibility for service request administration (recovering costs/charges), update service request workflows on a daily basis, and communicate with relevant stakeholders and staff regarding orders.
• Submit information to the team leader for budget preparation relating to the Catering Unit.
• Prepare a full cost breakdown for each function or event taking place within the dining room and boardroom areas to ensure availability of the budget.
• Perform administration duties for the catering function of departmental and other catering events (e.g. meal voucher charges, placing internal orders, preparing the daily menu etc.).
• Engage positively with stakeholders at varying levels of seniority, including the preparation of, and supplying customers with, quotes, and dealing with customer complaints.
• Propose and implement the refinement and continuous improvement of systems, tools, methods and processes in own area.
• Identify, evaluate and solve defined, routine and new problems within a familiar context, applying solutions based on relevant evidence and procedures, and demonstrating an understanding of the consequences.

Job Requirements

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

• a Higher Certificate (NQF 5) in Events Management or Hospitality Management, or an equivalent qualification; and
• at least two to five years’ experience in a catering environment, with at least two years on a supervisory level.

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Additional requirements include:

• verbal and written communication skills;
• flexibility;
• developing and growing others;
• promoting teamwork;
• a service and stakeholder focus; and
• judgement and decision-making skills.