410 Team Leader: Conference Centre - CSD at South African Reserve Bank

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

• Plan work for self and others to ensure that work allocated is completed within set time and defined standards. 
• Supervise and guide the delivery and task execution by the team within the conference centre services function of the SARB ensuring food cost control as well as quality food services and standards.
• Supervise the administration of service requests including cost recoveries and charges.
• Manage the reservation system and ensure accuracy of booking information.
• Coordinate scheduled maintenance and report malfunctioning equipment to ensure continuous service delivery.
• Procure the hospitality commodities and services for conference centre services within hospitality section.
• Compile and provide manager and senior personal in the department with monthly opex budget variance report and the quarterly forecasting report.
• Plan, co-ordinate and supervise stock-take as well as manage stock levels to minimise stock holding. 
• Supervise adherence to food safety and hygiene standards in accordance with relevant standards and legislations.
• Stay current with developments within hospitality industry and advise on new products and/or services in the market. 
• Identify and propose and implement improvements to methods, practices, procedures and processes.
• Lead engagements with internal, including events coordination and customer satisfaction and external stakeholders (outsourced partners) to ensure efficient and effective service delivery.
• Compile and provide management information through periodic integrated reporting to manager and other senior personnel in the department. 
• Manage the performance and development of team members. 
• Manage the operational performance of outsourced services ensuring adherence to contractual obligations.
• Plan and execute adhoc functions and events hosted in the conference centre.

QUALIFICATIONS

Job requirements 

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

• a National Diploma in Hospitality Management (NQF6) with specialisation in Events Management OR equivalent; and
• five to seven’ experience in events and catering environment.

Additional requirements include:

• Hospitality services planning knowledge and skill     
• Hospitality services legislation and governance, risk and compliance knowledge and skill                        
• Hospitality service delivery knowledge and skill             
• Events management knowledge and skill                
• Hospitality services reporting knowledge and skill    
• Hospitality services information management knowledge and skill 
• Verbal and written Communication skills
• Planning and organising
• Promoting team work
• Service & Stakeholder Focus
• Judgement and decision making
• Driving results
• Growing and developing others
• Analysis and problem solving; and 
• Resilience