In addition to the 5-star facilities and beauty of the location, the excellence of the CTICC is attributed to the outstanding service levels, created by passionate teams dedicated to a culture of recognition, personal accountability, flexibility and client-centricity. At the CTICC, we acknowledge that it is our people who create our reputation and success, and every effort is made to ensure that we recruit and retain talented, qualified, innovative and enthusiastic leader, who are team players, embrace our values, fit in with our culture and recognise the value of hard work in a dynamic, ever-evolving environment.
The main purpose of this position is:
To supervise and procure of all back of house operating equipment and neatness of all areas as well as to ensure that all catering and banqueting setups are executed timeously in accordance with client requirements and CTICC standards.
- People Management
- Supervise, train and develop the Back of House team.
- Assist with staff requisitions for execution of functions.
- Ensure team members adhere to all health and safety and hygiene regulations.
- Asset management.
- Perform regular stock take of all catering and operating store equipment.
- Maintain stock recording mechanism.
- Perform monthly stocktakes on disposables, consumables & detergents.
- Perform glassware, crockery and cutlery stock counts on a monthly basis.
- Control consumable/disposal issues.
- Understand stock loss occurrences and implement measures to prevent losses.
- Administration
- Compile and manage SOPs relating to the Back of House department.
- Adhere to the SOPs related to the position.
- Assist with planning and execution of operating equipment for Catering Department.
- Assist with planning and servicing of equipment levels during peak periods.
- Work with all departments, including finance, to ensure good working relationships.
- General
- Responsible for ensuring ongoing consistent high standards of service delivery.
- Ensure crockery, cutlery and glassware are ordered and controlled in line with business levels.
- Control stock levels and complete stock takes to ensure minimum stock losses.
- Manage stock ordering to ensure par levels are maintained.
- Ensure back of house areas are maintained to the highest cleanliness standards.
- Carry out any other reasonable task set by the Centres Manage
