(644) Team Leader - Food and Beverages - CSD at South African Reserve Bank

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.

Qualifications

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.