The main purpose of this position is to manage the South African Reserve Bank’s (SARB) executive dining room, boardroom services, and tea and refreshment pause area services, including external sites.

Detailed description

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

• Coordinate and guide the execution of tasks within the SARB’s boardroom and executive dining services function, ensuring cost control as well as quality service and standards.
• Engage in short- and long-term planning and perform tasks against work plans as formulated with the manager.
• Perform work independently within established practices, processes, rules and regulations.
• Diagnose problems and choose/modify routines to deal with them, displaying the ability to provide solutions for problems within a defined context.
• Deliver work that meets the time and quality standards set by more senior staff, including maintenance and equipment control as well as dining room buying and beverage cost control.
• Procure hospitality commodities and services, supervise stock-take and manage stock levels to minimise stock holding.
• Provide input into the budgeting and spend forecasting for boardroom services and related sections.
• Ensure hygiene, health and food safety standards are implemented according to relevant legislation.
• Collate and provide information to management through periodic integrated reporting to the manager and other senior personnel in the department.
• Engage with relevant stakeholders/clients, including suppliers and by addressing customer complaints, displaying a service orientation and the ability to clearly convey and explain information.
• Manage the operational performance of outsourced services, ensuring adherence to contractual obligations.
• Proactively broaden knowledge of functional area, including new methods and latest industry trends, displaying willingness to make improvements in own work.
• Act as a team leader and mentor, coordinating and guiding the delivery and execution of tasks by more junior staff.
• Take responsibility for the performance management and on-the-job training of more junior staff.

Job requirements 

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

• a Diploma in Hospitality Management (NQF6), with a specialisation in Food and Beverages or an equivalent qualification; and
• five to eight years’ experience in a culinary, catering industry or corporate environment.

Additional requirements include: 

• knowledge and skill in:
• hospitality service planning;
• hospitality service legislation and governance, risk and compliance;
• hospitality service delivery;
• events management;
• hospitality service reporting;
• hospitality service information management;
• good verbal and written communication skills;
• planning and organisational skills;
• the ability to promote teamwork;
• a service and stakeholder focus;
• judgement and decision-making skills;
• a drive for results;
• the ability to grow and develop others;
• analytical and problem-solving skills; and
• resilience.