Key responsibilities include the following
• Give in put in drafting a budget for your area/s of responsibility
• Implementation of Contingency Plans to reduce Financial Risk
• Ensure that Service Delivery within the University serves the Academics, Staff, external customers and Students in implementing the Services Department’s Strategic Goals
• Give input on services to be acquired to the Tender working Committee
• Adherence to the Operational Plan to ensure High Service Delivery
• Conduct Risk Assessments (Cleaning Standards, Machinery and Equipment, Personal Hygiene as well as Food Safety)
• Confirm the approval of meal registration as per CHRL’s (Central Housing Residence Life) approval
• Quarterly menu selection/proposal with the Service Provider
• Give input in development of Standard Operating Procedures in your area of responsibility
• Management of staff as per the University’s HR Policies and Processes
• Effective management of Disciplinary Issues as the University’s Disciplinary Code/Code of Conduct, with the help of HR/ER Office
• Promote diversity and teamwork within you area of responsibility
• Ensure that safety related equipment are serviced well as replacing fire-fighting equipment as and when needed
• Ordering and distribution of PPE and Uniform for all catering personnel
• Arrange food tasting sessions as and when needed
• Consolidate and ensure that all invoices have relevant documentation
• Food safety awareness campaigns
• Planning and coordinating of conferencing as per clients’ and/or delegates’ requirements – external and internal clients
• Execution of reasonable instruction by management
Requirements
• Grade 12
• Food Service/Hotel Management Diploma
• Valid Driver’s License
• 3 years in a diverse Catering Operations (Kitchen and Service Operation)
Technical Competencies
• Contract Management
• Food Preparation and Service
• Basic Finance Skills
• MS Office
• Event Coordination
Competencies (Knowledge, skills and behavior)
• Communication Skills
• Creativity/Innovation
• Problem Analysis
• Empowering Others
• Customer Focus
• Teamwork
• Work Standards/ Quality Orientation
Compliance/Statutory Requirements (Knowledge, Understanding and or Training)
• Occupational Health and Safety Act (OHSA)
• HACCP
• Foodstuff, Cosmetics & Disinfectant Act
• Any other relevant Legislation and Regulation
