Hospitality Job Vacancies at Tsebo Solution

Duties & Responsibilities

• To assist in the production of meals, snacks and functions, paying particular attention to the quality and presentation thereof.
• To ensure that all tasks and jobs are satisfactorily completed, assuming these duties when necessary.
• To assist with lunch service.
• To assist with the planning and costing of menus.
• To place orders with suppliers.
• To assist with the completion of all administrative returns, salary variations, etc.
• To issue stocks and received goods, checking quality, quantity and price, also ensuring that these stocks are correctly stored and rotated.
• To make regular inspections to ensure that company and statutory hygiene standards are maintained.
• To carry out regular On-the-Job Training sessions, be constantly aware of staff who have potential for development and ensure that these people are highlighted for promotion.
• To be fully conversant with HACCP and NOSA regulations and report any defect to the manager.
• To be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
• To be security conscious at all times and ensure storerooms, safes and lockable areas are secure.
• To assist with stocktaking on a regular basis. To attend meetings and training courses as required.
• To assume control of the restaurant and use own initiative in the absence of the Manager.
• To take part in catering exhibitions, thus gaining further knowledge and experience.

Skills and Competencies

• Must enjoy working with people.
• Must have good organisational skills.
• Be able to pay attention to detail.
• Have good interpersonal and supervisory skills.
• Be able to work irregular hours, on weekends and public holidays.
• Must have good communication skills.
• Must have good grooming and presentation skills.
• Must be comfortable working with computers
• Must able to negotiate, organise, delegate and work under pressure.

Qualifications

• Be 21 years of age and have at least 2 years’ experience in the catering and / or restaurant industry on a supervisory level.
• Must have completed at least a standard 10 / secondary education

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Job Description

• Take full responsibility and management of your site,
• Act with utmost urgency when attending to any client request and do so pro-actively,
• Best allocate the resources of the contract to achieve maximum cleaning output. Where the SLA stipulates resource requirements, these must be adhered to,
• Output based contracts must be managed efficiently,
• Together with HR pro-actively manage a pool of trained relief staff members to prevent any service delivery disruptions,
• Ensure work schedules/job cards are in place for each position and relevant to site,
• Ensure consistently high service standards are maintained for all services in scope with regular inspections,
• Unit closures to receive proper service until the last trading day and all processes relating to staff, equipment, billing and costs are attended to within the month of closing,
• Contract retention through maintaining excellent service standards, identifying and mitigating the risk of cancellation and building strong client relationships with key client contacts,
• Ensure that staff are correctly and smartly dressed displaying a name badge. Highlight to sites the importance of upholding the company image at all times,
• Ensure that cleaning methodology are strictly adhered to in line with company policies, quality programmes and legislation,
• Managing company assets by performing monthly spot checks on high value items. When checking assets ensure that equipment is kept in a good condition and repaired and serviced when required,
• Effective use and updating of electronic application/tools issued by the company,
• Ensure that training is scheduled for all staff in your portfolio to equip and empower them to perform their duties. This includes regular on job training sessions performed by you,
• The upkeep of unit files kept at unit level and notice boards where applicable as set out in TCS Policy and Procedure file.

Communication:

• Regular client meetings with clients signing off unit visit checklist,
• Responding to clients and management request timeously and action accordingly,
• Ensure monthly completion of client specific records in sites where this is required. This may include hygiene consumption reports, cleaning inspection and walk about reports, reports on training performed, reports on client maintenance matters that were reported by cleaning management and/or completion of client monthly surveys,
• Effectively communicate and filter company information to staff,
• Keep line management informed of pertinent issues relating to your contracts.

Labour Management:

• Work with HR to allocate staff to sites according to policies and procedure,
• Complete time sheets and submit to the administration department as per the deadlines,
• Must manage daily human resources and industrial relations issues and abide by the company disciplinary code and ensure that this is consistently applied,
• The Cleaning Manager is required to participate in CCMA cases and union meetings if required,
• To hold performance appraisals with all cleaning staff reporting to you, identify areas for development and training needs,
• Ensure that all staff have signed and are abiding by the Tsebo House rules.

Health and Safety:

• Ensure that all OHS act (Occupational Health and Safety) requirements are adhered to for site specific requirements in line with company policies, quality programmes and legislation.

Unit Finances:

• Actively manage unit leave liability and leave plans according to company policies and targets,
• Continually identify potential of additional business within existing contracts and One off cleaning opportunities, 
• Ensure all rechargeable and overtime work is authorized and billed to client timeously and within the month,
• Ensure debtors collection is in line with contractual agreements,
• Capital expenditure and equipment repairs should be approved by line manager prior to any orders being placed, 
• Chemical and consumables are ordered in line with a monthly pre-determined budget.

General:

• Maintain a high standard of morale and motivation,
• Attend meetings, training etc
• Implement and manage initiatives and objectives as set out by our clients and/or Tsebo Management and to support functions such as Quality (Star Grading), Procurement, Training or HR,
• Ensure that our TCS brand is protected and represent it professionally at all times,
• Ensure that statutory/legal requirements are strictly adhered to,
• To keep abreast of changes in all company policies and procedures,
• Adhoc duties. 

Skills and Competencies

• Strong on client relationships and strong communication skills,
• Leadership skills,
• Attention to detail,
• Sense of urgency,
• Problem solving experience,
• Able to work under pressure,
• Be flexible and adaptable,
• Should be able to work independently,
• Able to work independently and under pressure.

Qualifications

• Relevant operations and people management experience,
• Minimum of 5 years’ experience in a similar environment on middle management level,
• Experience in the healthcare industry is highly advantageous,
• Experience in managing or overseeing large compliments of people,
• Understand cleaning principles and knowledge of company policies and procedures,
• Good understanding of scheduling of staffing and assign cleaning tasks productively to each position to achieve an output standard according to site specific SLA’s,
• Strong people skills and knowledge or Industrial relations.

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Duties & Responsibilities

• To ensure that the Company & Statutory regulations regarding cleanliness & hygiene are complied with within all tasks undertaken.
• To ensure that the quality standards of both customer service and operating processes, health and safety standards and food standards are met.
• Assists in the preparation of meals, especially salads and desserts.
• Places entrees, salads, desserts and other food on the serving line.
• Keeps the serving line well-stocked and clean.
• May assist in training new employees.
• Stores and records food leftovers.
• Keeps canteen tables, kitchen and other areas clean and orderly.
• To ensure that customer expectations are met within the provisions of the contract.
• To ensure a high level of customer service within the area of responsibility.
• Where applicable, to ensure that stock in the designated area of responsibility is counted and signed over to the correct staff on the following shift.
• To carry out any reasonable request by management.
• To report and where possible take action when faced with customer and client complaints or compliments.
• To attend meetings and training courses as may be necessary.
• Performs related work as assigned.

Skills and Competencies

• Must enjoy practical and methodical work
• Be honest and reliable
• Have good hand-eye coordination
• Be able to work quickly and safely
• Have good personal hygiene
• Be free from skin allergies to foods and detergents
• Have good communication skills
• Must be able to work as part of a team.
• Must have the stamina to work 45-50 hours per week.
• Be able to bend, stand and lift.

Qualifications

• Be 18 years of age Must have completed at least a National Senior Certficate

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Duties & Responsibilities

•  Prepares and cooks meats, fish, vegetables, gravies, cereals, soups, fruits, bakery products and other forms of food
•  Prepares and cooks food for special diets from recipes formulated by qualified personnel
•  Assists in on-the-job training and assist in directing the work of food service workers, students and other employees within area of assignment
•  Assists in the preparation of salads and desserts
•  Notifies supervisor of food and supplies needed. Checks in food and supplies as necessary. Maintains food production records
•  Cleans kitchen, kitchen utensils and equipment; secures refrigerator and freezer
•  Serves food as required
•  Maintains maximum standards of sanitation and safety
•  Performs other related duties and responsibilities as required or assigned
•  Attends all scheduled employee meetings and brings suggestions for improvement
•  Promptly reports equipment and food quality to kitchen Manager
•  Uses our Standardized Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees
•  Operate as part of a team with good interpersonal skills
•  Maintaining high quality and hygiene standards as per Companies standards
•  Preparation and presentation of food
•  Ensuring correct portion control are adhered to
•  Ensuring the food is delivered timeously
•  Assist with the planning of menus and stock control
•  Follow recipes  Flexible to work overtime when required
•  Stay abreast with food trends as well as best practices
•  May be required to assist with any other duties that may be outside scope of responsibility

Skills and Competencies

•  Communication skills (verbal and written)
•  Computer literate
•  Organizing and planning skills
•  Interpersonal skills
•  Team Player
•  Excellent food skills
•  Strong client and customer service skills
•  Good organizational skills

Qualifications

•  Minimum requirement Matric
•  Proven cooking experience
•  2 year experience in a similar role

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Duties & Responsibilities

• Operate as part of a team with good interpersonal skills
• Maintaining high quality and hygiene standards as per TSAfrika standards
• Preparation and presentation of food
• Ensuring correct portion control are adhered to
• Ensuring the food is delivered timeously
• Assist with the planning of menus and stock control
• Flexible to work overtime when required
• Stay abreast with food trends as well as best practices.

Skills and Competencies

• Communication skills (verbal and written)
• Computer literate
• Organizing and planning skills
• Interpersonal skills
• Team Player
• Excellent food skills
• Strong client and customer service skills
• Good organizational skills

Qualifications

• Proven cooking experience
• Matric
• 1 -2-year experience in a similar role
• Culinary qualification would be advantageous

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Duties & Responsibilities

•  Analyse recipes to assign prices to menu items, based on food and overhead costs.
•  Check the quality of raw and cooked food products to ensure that standards are met.
•  Check the quantity and quality of received products.
•  Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
•  Demonstrate new cooking techniques and equipment to staff.
•  Determine how food should be presented, and create decorative food displays.
•  Determine production schedules and staff requirements necessary to ensure timely delivery of services.
•  Plan, direct, and supervise the food preparation and cooking activities of multiple units
•  Monitor sanitation practices to ensure that employees follow standards and regulations.
•  May be required to assist with any other duties that may be outside scope of responsibility
•  Hands on involvement with the focus of improving the cooking and overall standards of meals served
•  Ability to carry out on the job training with chefs and cooks for the unit
•  Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality

Skills and Competencies

•  Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
•  Strong judgement and problem solving skills
•  Excellent people skills
•  Strong interpersonal and communicative skills (verbal and written)
•  Flexibility with regards to working hours
•  Attention to detail
•  Client service orientated
•  Business management principles
•  Fully computer literate
•  Excellent food/Chef skills and background

Qualifications

•  Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
•  A minimum of 2 years of experience in kitchen preparation and cooking.

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Duties & Responsibilities

• To assist in the production of meals, snacks and functions, paying particular attention to the quality and presentation thereof.
• To ensure that all tasks and jobs are satisfactorily completed, assuming these duties when necessary.
• To assist with lunch service.
• To assist with the planning and costing of menus.
• To place orders with suppliers.
• To assist with the completion of all administrative returns, salary variations, etc.
• To issue stocks and received goods, checking quality, quantity and price, also ensuring that these stocks are correctly stored and rotated.
• To make regular inspections to ensure that company and statutory hygiene standards are maintained.
• To carry out regular On-the-Job Training sessions, be constantly aware of staff who have potential for development and ensure that these people are highlighted for promotion.
• To be fully conversant with HACCP and NOSA regulations and report any defect to the manager.
• To be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
• To be security conscious at all times and ensure storerooms, safes and lockable areas are secure.
• To assist with stocktaking on a regular basis. To attend meetings and training courses as required.
• To assume control of the restaurant and use own initiative in the absence of the Manager.
• To take part in catering exhibitions, thus gaining further knowledge and experience.

Skills and Competencies

• Must enjoy working with people.
• Must have good organisational skills.
• Be able to pay attention to detail.
• Have good interpersonal and supervisory skills.
• Be able to work irregular hours, on weekends and public holidays.
• Must have good communication skills.
• Must have good grooming and presentation skills.
• Must be comfortable working with computers
• Must able to negotiate, organise, delegate and work under pressure.

Qualifications

• Be 21 years of age and have at least 2 years’ experience in the catering and / or restaurant industry on a supervisory level.
• Must have completed at least a standard 10 / secondary education

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Duties & Responsibilities

Operational and Service Delivery:

• Maximising timelines and profit by ensuring Eflow applications are submitted within 3 days and rejections actioned within 4 working days.
• Work with the relevant stakeholders to ensure all work is factored into to submitting approval within 3 days.
• Ensure key performance indicators are captured, reported and displayed for Continually improving planning, scheduling, data management and job reporting systems to increase planning effectiveness and efficiency
• Collaborate with maintenance stakeholders to schedule resources for the most effective production and maintenance outcomes
• Proactively work with the departmental leadership teams to ensure the effective execution of all required maintenance activities.
• Manage relationships and collaborate with contractors and service providers to ensure customer needs are met.
• Establish and maintain a good working relationship with the management and client.
• Ensure compliance with TFS policies and procedures related to financial management, controls and expenditure authorisation levels
• Update the priority on the Onkey system and assign calls to relevant service providers, noting all relevant details and comments
• Ensure all ABR ‘s submitted for Eflow is according to original vendor quotes and criteria from client process.
• Provide feedback to Supervisor or Manager on daily issues.
• Save and send WO POs to relevant parties where requested.
• Ensure compliance to the work order process on Onkey is maintained and that workorders for ABR has been approved on Eflow.
• Ensure monitoring all orders on a daily basis
• Working with suppliers to obtaining (Multiple) Quotes and make recommendation towards the Client
• Undertake work tasks as allocated by your Manager
• Advise your Manager of any unplanned absence from work immediately
• Assist in implementing and maintaining the quality management system by reporting quality problems as they arise
• Ensuring performance requirements are met (SLA’s and performance management)
• Update, maintain and file an accurate record of all relevant documentation.
• Do standby and other duties as and when required.
• Follow up to ensure all suppliers submit invoices timeously with service reports where necessary as per open WO report.
• Ensure satisfactory completion of jobs and the delivery of jobs by requesting an original invoice and ensure it logged and submitted for payments accordingly through the various systems involved.

Overarching Contractual Delivery 

• Ensure all the Client’s procurement policies and procedures are complied with and:
  • where required provide data to support the Client’s reporting requirements;
  • at all times during this Agreement act in the Client’s best financial interest;
  • operate a transparent “open” book approach to the financial management of the services;

Customer Focus:

• Work with teams to develop and maintain a customer-focused attitude toward activities
• Keep up to date with business objectives within the environment
• Provide advice on general changes and compliance within the workplace management framework when required 
  • Work with processes and procedures in such a way that operational efficiencies and performance are enhanced
  • Attend to and resolve all customer queries timeously or escalate when necessary
  • Follow up and follow through on all queries timeously

Reporting:

• Update and maintain all relevant records on weekly and monthly basis via the Onebox client portal.
• Prepare weekly/monthly reporting within set timeframes for submission to your Manager as requested

Code of Conduct:

• Undertake such other responsibilities as directed by Management that will drive sustainability.
• Work in a flexible way when the occasion arises so that tasks, which are not specifically covered in the job description, are undertaken.
• Take responsibility for one’s own performance.
• Promote TFS’s & Hwawei’s image and corporate citizenry through deliberate and co-ordinated activities.
• Familiarise yourself with and ensure ongoing implementation of TFS’s quality management system for all policies and procedures related to Quality, Environment and Health and Safety
• Adhere to the TFS’s Safety, Health, Environmental and Quality (SHEQ) Management System’s Policies & Procedures as applicable to this position.
• Ensure TFS ethical values are adhered to.

Skills and Competencies

• Proficiency in English; knowledge of additional languages is a plus
• Outstanding communication abilities
• Excellent organizational and time-management skills
• High degree of computer literacy (MS Word, Power Point, Excel)
• Excellent Communication Skills and Relationship Management Skills
• Excellent report writing skills
• Problem solving and Analytical Skills
• Financial and business acumen
• Good oral and written communication skills.
• Ability to plan, organise and control own work effort.
• Have multi-disciplinary basics and exceptional expertise.
• Knowledge of facilities management and the hospitality industry.
• Good understanding of the utilisation of the INFOR EAM system.
• Outstanding communication skills both oral and written
• Excellent organizational and time-management skills
• Knowledge and understanding of service level agreements
• Problem solving and analytical skills
• Financial and business acumen
• Knowledge of supply chain

Qualifications

• Grade 12 (non-negotiable)
• Computer literacy
• Bookkeeping/Accounting Certification or equivalent
• Computer literacy on MS Office and Infor EAM
• Supplier and vendor management
• Service Level Agreements
• Minimum 3 years’ experience in a similar environment

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Duties & Responsibilities

• Preparation of high level quality meals, fast foods and sandwiches for branded outlets
• Maintain high hygiene and cleaning standards
• Assist with stock-takes at the unit
• Maintain excellent customer relationships
• Assures that warm, sincere contact is established with all customers
• Consistently provide exceptional customer service in compliance with the highest professional performance standard
• Preparation of each item quickly, but carefully to assure high quality and consistency.
• Keep loss prevention guide-lines in mind at all times, and assisting with stock-takes
• Adheres to appropriate standards of behaviour in the work-place.
• To carry out other special duties or work outside the normal daily routine but within the overall scope of the position.

Skills and Competencies

• Excellent customer service
• Excellent communication skills
• Ability to work under pressure
• Experience as a food service assistant
• Must have worked in Retirement before

Qualifications

• Matric (Grade 12)

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Duties & Responsibilities

• Develop security procedure to support the security strategy
• Assess security risks and ensure that proportionate measures are in place to protect visitors, staff, buildings, collections, assets and reputation
• Ensure that each layer of security is audited and maintained to an appropriate level
• Encourage a security compliance culture Operational delivery and communication of security policy
• Schedule employees according contract requirements
• Ensure that the security team provides guidance and assurance to staff and develops a reputation for operational excellence
• Ensure that operational security decisions are correctly recorded and stored, with due regard to sensitivity and information security
• Review site Emergency response Implement disaster preparedness strategy
• Prepare business continuity plan Ensure optimal workforce planning
• Deploy qualified security officers in accordance with contract requirements
• Establish a duty team to lead on operational security issues, direct assets and resources to prevent and respond to incident
• Manage the resources of the team in accordance with policy and guidance Ensure effective (front-line) management of contracts
• Ensure that contracts for security services and systems are efficiently and effectively managed on a day-to-day basis
• Ensure that weaknesses and breaches are reported upwards
• Recommend changes to the contracts and delivery of services to provide modern innovative services supporting the business’ targets and objectives
• Hold regular meetings with the service providers and ensure that reports are prepared to assist the Security Director during contract review meetings ISO 9001; 14001 & 45001 – Quality, Environmental and Health & Safety Standards
• Adhere to the Thorburn Safety, Health, Environmental and Quality (SHEQ) Management System’s Policies and Procedures as applicable to this position Ad Hoc
• Any reasonable action requested by management

Skills and Competencies

• South African security legislation
• Security Operational Processes
• Health and Safety legislation
• Working knowledge of MS Office
• Verbal & written communication
• Organization & leadership
• Conflict Management
• Dispute resolution
• Risk identification
• Sound knowledge and 3 years experience of Private Property Estate Management

Qualifications

•  Grade 12 or an equivalent qualification
•  Security Management Certificate / Diploma 
•  PSIRA Grade A certificate
•  Valid Driver’s license
•  Samrec Certificate would be an advantage

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Duties & Responsibilities

• Ensure work schedules/job cards are in place for each position and relevant to site.
• Ensure consistently high service standards are maintained for all services in scope with regular inspections.        
• Ensure that staff are correctly and smartly dressed displaying a name badge. Highlight to sites the importance of upholding the company image at all times.
• Ensure that cleaning methodology are strictly adhered to in line with company policies, quality programmes and legislation.
• Managing company assets by performing monthly spot checks on high value items. When checking assets ensure that equipment is kept in a good condition and repaired and serviced when required.
• Do daily checks and follow-ups.
• Report maintenance and safety concerns to the manager on a day to day basis.
• Maintain personal health, hygiene and professional appearance.
• Responding to management request timeously and providing necessary action required.
• To maintain a high standard of morale and motivation through good communication skills.

Skills and Competencies

• Minimum 2 years supervisory experience in a similar environment.
• Must have experience in health and safety standards and management.

Qualifications

• Minimum Matric/Grade 12.
• Tertiary qualifications highly advantageous

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Duties & Responsibilities

• Take full responsibility and management of the unit
• Need to be able to work in a demanding environment.
• Setting and management of service delivery standards
• Lead, motivate, train and develop a team of staff
• Implement and maintain operational controls in line within budgetary requirements
• Ensure quality of food preparation, presentation and service is up to standard by meeting all quality star grading standards in all areas of responsibility as per grading checklist
• Ensure all policies and procedures are complied with
• Daily HR and IR issues (including training, development & performance management)
• Analyse and pre-empt client needs and possible complaints
• Take responsibility for all functions by organising, preparing & co-ordinating.
• Management of all administration, finances, debtors, budgets, etc.
• Process paperwork and compile & understand weekly & monthly P & L
• Relationship building with the client and customers on a daily basis (essential)
• Must be able to work long hours and over weekends should there be a need
• Stay abreast of latest food trends and best practices

Skills and Competencies

• Strong judgement and problem solving skills
• Excellent people skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Attention to detail
• Client service orientated
• Business management principles
• Fully computer literate
• Excellent food skills

Qualifications

• National Senior Certificate
• Relevant Culinary Degree/Diploma or Certificate 
• Minimum of 5 years’ experience Chef / Catering Manager within retail 
• Experience in managing team of 20+ staff
• Functions / events experience
• Managing convenience store experience
• Own reliable transport

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Duties & Responsibilities

• To ensure that guests are greeted courteously.
• To be readily available at all times to deal with problems or complaints.
• To ensure that front of house area has been serviced and maintained to the standards laid down by the Company.
• To ensure effective liaison between front of house and back of house departments.
• To ensure effective and speedy service.
• To ensure that enquiries, messages, are dealt with courteously and efficiently.
• To ensure that all Front of House areas are clean and tidy at all times.
• To carry out systematic checks of all Front of House areas for maintenance requirements, repairs or refurbishing, ensuring that these are actioned without delay.
• To circulate regularly throughout all Front of House areas, maintaining a high profile with guests and staff.
• To monitor trends within the industry and make suggestions how these could be implemented.

Skills and Competencies

• Be 21 years of age.
• Be able to communicate and understand the predominant language(s) of the canteen’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to reach, bend, stoop down.
• Must have the stamina to work 45-50 hours per week.

Qualifications

• National Senior Certificate

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Duties & Responsibilities
Servicing and all related functions are to be done by all Washroom Staff as follows:

• Servicing of all deep cleaning requirements on all client sites, as per communicated service procedures and instructions.
• Assist with delivery of consumable orders to all clients.
• Make sure that there is always chemical packed (sani bin powder/ deep cleaning chemicals) and available for servicing of sites.
• Servicing of sanitary bins. Make sure all sanitary waste is disposed of in accordance to the regulations.
• Assist with ensuring that all customers’ services allocated for the day and the month are completed on time, effectively and efficiently.
• Ensure that all service stock that was not used during the service is returned to the warehouse and make the supervisor and warehouse assistant aware of returned stock.
• Report all servicing, equipment, customer or site problems to the supervisor.
• Ensure equipment is in good working order at all times on your client’s premises.
• Pay prompt attention to client complaints and resolve efficiently and timeously.
• Report incidents and accidents on client’s premises to the Supervisor and Operations Manager.
• Portray a positive image at all times.
• Work overtime as instructed by Management and operational requirements - but only with permission. Overtime work will be a regular requirement and is an expectation as part of this role.
• Wear company uniform and all relevant personal protective equipment during working hours.
• Adhere to all Health and Safety regulations at all times.
• Provide a high-quality service with a polite and professional approach when visiting clients.
• Ensure that client service levels are maintained to the highest possible standards.
• Comply with, implement and maintain all company systems, policies and procedures.
• Carry out any reasonable and lawful instruction given by your immediate superior or person in authority.
• Assist with Warehouse, Office and Vehicle Housekeeping as communicated by the Operations Management.
• Treat all customers and colleagues with respect in the best interest of the employer.
• Any other tasks necessary for the conduct of the employer's business, as the employer may from time to time direct.

Skills and Competencies

• Must possess excellent organizational skills- strong attention to detail,
• Excellent communication skills,
• Ability to multitask and perform job duties in a timely manner.

Qualifications

• Grade 12/Matric certificate,
• Hygiene and cleaning experience highly advantageous,
• Familiar with MS Office.

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Duties & Responsibilities

• Potential client and competitor research (networking, electronic, press etc.).
• Source new interviews with prospective clients at executive level in writing, telephonically or personally.
• Database generation and management.
• Development of Value Proposition, Proposals and Tender Responses.
• Client Presentations.
• Liaison with Operations, Human Resources and Finance.
• Executives to develop proposed solutions to client requirements.
• Closing and converting potential opportunities to contracts.
• Project Management.
• Client relationship management.
• Contract negotiation.
• Adhere to the TFS Safety, Health, Environmental and Quality (SHEQ) Management System’s Policies & Procedures of as applicable to this position

Skills and Competencies

• Analytical ability and proactive outlook.
• Well developed report and writing skills.
• Good general management skills.
• Excellent communication skills.
• Ability to liaise with potential clients at executive level.
• Excellent Relationship Management Skills.
• Innovative flair.
• Negotiating and deal making.
• Project Management skills.
• Ability to compile financial spread sheets and models 

Qualifications

• Experience of Engaging with the Public / Private Sector at Senior Level.
• Exceptional knowledge of BBBEE legislation and requirements.
• Exceptional knowledge of Public / Private Sector Legislation.
• Above average written and spoken English and general communication skills.
• 5 years work related experience in property or facilities management industry at management level.
• Experience in a business development or related functions will be advantageous.
• Good knowledge of facilities management market, marketing principals, prospecting, approaching and closing.
• Experience in completing a tender process.
• Computer Literate in MS Office (MS Word, Power point, MS Excel & MS Outlook, MS Projects).