Job Openings at Cape Town International Convention Centre

Job description

The main purpose of this position is:

The Restaurant Supervisor is responsible for assisting the Beverage and Restaurant Manager for the upkeep and maintaining of service standards of the Restaurants. They are responsible for effectively assisting the staff and baristas on duty to execute their daily operational duties. In addition, the Restaurant Supervisor is responsible for monitoring and upholding standards set and ensuring that the guest always receives a world class experience.

Reporting To The: Beverage and Restaurant Manager

Key responsibilities will include but are not limited to:

Management of the Restaurants daily Operations

• Responsible for a high standard of product and service and to work closely with all staff assigned at tables and stations to achieve the set targets.
• Responsible for the managing all staff such as Waitrons, Baristas, cashiers, cleaners and facility staff
• Plan and monitor the service for events with your manager daily when you are on duty.
• Monitor service standards according to set SOPs.
• Monitor customer satisfaction and take appropriate action on customer complaints.
• Spot check on floats periodically and report discrepancies.
• Prepare handovers after each shift
• Ensure that stock takes are done daily and report discrepancies
• Manage the staffing budget for the restaurant
• Ensure all stock that is required is available and ordered on time.
• Control daily stock counts for beverage and OE
• Ensure cleanliness at all times in the kitchen and restaurant the benchmark for cleanliness is 90% and above
• Ensure that snags for the restaurant are reported to the manager as soon as something needs attention

• Ensure all staff go through rigorous training on the POS and that you follow the SOP for the cash ups and the restaurants

Income & expenditure management

• Maintain your operating staffing cost within budgeted parameters
• Monitor performance of Staff and discipline accordingly.
• Adhere to procurement policy and learn the point-of-sale system and procure system to master it

Risk Catering

• Undertake event comparison against revenue and feet through the door for all risk catering and report on it
• Plan and execute risk catering for events as and when required.
• Prepare a forecast for the public catering and send ROI schedule after every public event to the Head of Food and Beverage

Inventory Management

• Manage the operating equipment used within the restaurant
• Ensure that all restaurant shop stock is safe guarded from loss through delegation of responsibility to all subordinates and ensuring standard operating procedures are maintained and reviewed on a regular basis.
• Ensure correct stock is ordered and par levels are maintained at all times
• Ensure that breakages and losses of equipment are monitored, and action taken when abuse is identified.
• Ensure par levels of glassware and bar smalls are maintained

Staff management

• Allocate staff properly to their stations and monitor service
• Requisition staff according to the business levels in the building when necessary.
• Ensure that staffing levels are correct and to agreed standards.
• Hold regular meetings with the staff to discuss their performance on the floor & identify their training needs.
• Manage workplace diversity.
• Act in case of staff discipline & problems & communicate to your manager
• Conduct on-the-job training and assessment daily
• Meetings & briefings needed with the staff

Minimum Qualifications and experience required:

• Matric certificate (NQF Level 4)
• Diploma in Hospitality/Food & Beverage / Tourism will be advantageous
• Minimum of 3 years’ experience within the hospitality industry
• Minimum of 3 years supervisory experience
• Extensive experience in negotiating and communication with clients and staff

Skills and knowledge:

• Computer literate
• Well-groomed with a vibrant personality
• Hospitality background
• Stress resistant & flexibility
• Strong management, planning and organizational skills
• Extensive client networking and relationship building skills
• Able to provide clear and effective communication of ideas, processes and targets
• Excellent negotiation and financial management skills
• Reporting skills
• Ability to manage complaints
• Innovative thinker
• Communication & Conflict handling skills
• Time management
• Hands on – Pragmatic
• Quality driven
• People manager
• Inspiring personality
• Negotiator

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Job description

The main purpose: Responsible for effectively planning all services required as per the assigned event. To be the main point of contact for the duration of the event. Assisting and anticipating the client’s needs while guiding the clients through CTICC processes. Maintaining a professional relationship at all times while upholding standards set within the department. Managing all subordinates adequately while executing a seamless event.

Reporting To The: Senior Event Services Manager (Banqueting or Beverage)

Key responsibilities will include but are not limited to:

• Responsible for managing the client’s requests for the assigned events.
• Responsible to maintain a high standard of service with clients which includes the sub-contractors.
• Ensure while providing the services to clients that adherence to the safety standards is maintained by both the clients and staff.
• Acquire full briefing & handover from your senior manager, colleagues, and event executives before the event.
• Work closely with the fellow ESMs, Event executives, beverage team, BOH team & the kitchen team to achieve desired outcomes on the floor.
• Direct and manage the Assistant ESMs and hospitality hosts and Food & Beverage Assistants to ensure efficient service is executed for all events.
• Acquire required information regarding the sub-contractors prior to each event to make it easier to manage them.
• Collect all necessary forms from clients and sub-contractors during build up and report on irregularities.
• Manage the build-ups & breakdowns of events with the safety officer.
• Manage the operating equipment used within the department by allocating responsibility to the Hospitality hosts and Food & Beverage Assistant teams respectively.
• Ensure enough stock is available (mints, notepads, pens and coffee/tea etc for all events as per scripting and ensure correctness in monthly counts are recorded.
• Monitor that the staff are operating according to set Standard Operating Procedures.
• Ensure you have a clear understanding of the SOPs.
• Maintain customer satisfaction and take appropriate action on customer complaints.
• Plan all events thoroughly and ensure that the information is communicated to all departments.
• Write out all charges as per EBMS and have them signed off by the client
• All additional charges to be signed off as proof and to have a written communication from the client on the services required
• Use the correct format of the forms you need to complete and file on to EBMS.
• Use the correct procedure to order and return access keys.
• Ensure you hand out the comment cards and form a report at the end of each event.
• Learn to use the triple play for signage and ensure correctness before loading.
• Conduct weekly meetings with assistants and hosts to discuss valid points noted during your meeting and discuss the N’Lighten customer satisfaction reports.
• Ensure you adhere to returning and signing in OE and report breakages.
• Manage all coffee sales within the department
• Ensure cleanliness is maintained throughout the building
• Ensure you report all maintenance issues regularly.
• Correct signage with correct prices should be displayed for public catering events. Also ensure the buffet signage is managed adequately.
• Attention to detail on the public catering events to ensure the company’s best interest.
• Responsible for the information that you share to your colleagues as a handover not forgetting inspection on the service providers during your shift.
• Observing that all contracted services are delivered to the agreed standards.
• Prepare a detailed handover at the end of your shift.

Job requirements

• Minimum Qualifications and experience required:
• Matric certificate or equivalent (NQF Level 4)
• Qualification in Hospitality, Food & Beverage Management or Events Management (NQF Level 6)
• Event Health and Safety compliance knowledge will be advantageous
• Computer literate
• 3 years relevant event management experience in the hospitality industry
• Extensive experience in negotiating and communication with clients and staff

Skills and knowledge:
Well-groomed with a vibrant personality

• Hospitality background
• Stress resistant & flexibility
• Strong management, planning and organizational skills
• Extensive client networking and relationship building skills
• Able to provide clear and effective communication of ideas, processes, and targets
• Excellent negotiation and financial management skills
• Reporting skills
• Ability to manage complaints
• Innovative thinker
• Communication & Conflict handling skills
• Time management
• Hands on – Pragmatic
• Quality driven
• Inspiring personality
• Negotiator

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Job description

The main purpose of this position is:

Responsible for assisting the Event Services Managers (ESMs) to effectively plan and execute services required as per the assigned event. Ensure that staff offers excellent service to all the internal and external customers. Upholding the standards set within the department at all times. Managing all subordinates adequately while executing a seamless event.

Reporting To The: Event Services Manager (Banqueting or Beverage)

Key responsibilities will include but are not limited to:

Management of All events & Services

• Responsible for managing the floor as per the function schedule.
• Responsible to maintain a high standard of service with clients which includes the Labour brokers.
• Ensure while providing the services to clients that adherence to the safety standards is maintained by both the clients and staff.
• Acquire full briefing & handover from your event services manager, colleagues and seniors before the event.
• Work closely with the fellow ESMs, Hospitality hosts, Beverage teams, BOH teams & the kitchen teams to achieve desired outcomes on the floor.
• Direct and manage the hospitality hosts to ensure efficient service is executed for all events.
• Acquire required information about the event to make it easier to execute.
• Manage the build-ups & breakdowns of events.
• Monitor that the staff are operating according to set Standard Operating Procedures.
• Maintain customer satisfaction and take appropriate action on customer complaints.
• Write out hand overs.
• Use the correct Procedure to sign in and out OE.
• Ensure all comment cards are completed by clients.
• Learn to use the triple play for signage and ensure correctness before loading. Preload the signage for all events before the start of the events.
• Conduct weekly meetings with hosts.
• Manage all coffee sales within the department.
• Ensure cleanliness is maintained throughout the building.
• Ensure to report all maintenance issues regularly and that reported maintenance issues have been attended to.
• Ensure correct signage with correct prices has been displayed for all public catering events.
• Pay Attention to detail on the public catering events to ensure the company’s best interest.
• Ensure that correct full labels is displayed for buffets.
• Daily walk about and check escape routes.
• Prepare a detailed handover for the morning shift.

Create an Organised Service Area

• Ensure that you have enough food and wine knowledge to be able to anticipate the clients / guests needs and exceed their individual expectations through valued customer service.
• Get a full briefing from your seniors & event services manager of the events taking place in our building.
• Ensure the venues are correctly setup as per function sheets.
• Perform walkabouts of the venues and floors ensuring all set ups etc. are in order.
• Ensure that the staff practice the “Clean as you go “ slogan during work at all times.
• Keep all pathways clean and flow free of table, chairs, banners or coffee stations etc.
• Ensure that the staff Use all the equipment with the utmost care to avoid accidents and losses.
• Pass the necessary information in your handovers within department.
• Teamwork – As a team player your communication level with each other should be flawless thus allowing you to take control of things more successfully.
• Make sure that all the OE (Cutlery, Crockery, Glassware & linen) are handed over to stores before staff sign out.
• Make sure all kitchens in your work areas are cleaned before you sign the staff out and make sure they all sign out at the correct time.
• Make sure that all the coffee machines are rinsed out and filled with hot water for the next day by the staff and the section leaders or the hospitality hosts.
• Give the necessary information to the set-up staff in the evening to make mis-en-place for the next morning so that setup teams can set venues quickly and efficiently for the early morning shift this is imperative that is checked before you leave the building.

Inventory Management

• Manage the operating equipment used within the department by allocating responsibility to the Hospitality Hosts/Section leaders respectively.

• Ensure enough stock is available (mints, notepads, pens and coffee/tea etc. for all events as per scripting and ensure correctness in monthly counts are recorded.
• Ensure that breakages and losses of equipment are monitored, and action taken when abuse is identified. Keep the necessary record of breakages and losses.
• Ensure you adhere to returning and signing in OE and report breakages.
• Make sure that storerooms are packed correctly, and stock required i.e., Operating equipment, stationary or beverages are ordered in advance of any event taking place.
• Ensure that staffing levels are correct and to agreed standards and as per the event requirement.
• Performance reviews to be done quarterly with Hospitality Hosts.
• Ensure Daily handovers & briefings meetings are taking place with all the staff.
• Ensure debriefs are conducted with staff after each event.

Job requirements

Minimum Qualifications and experience required: 

• A Diploma or Relevant Hospitality/Food & Beverage management qualifications (NQF Level 6).
• Minimum of 3 years’ experience at a supervisory level in the hospitality / food and beverage industry at a 5-star establishment.
• Food safety & handling knowledge.
• Inventory management knowledge.
• Operating Point of sales system.
• Experience in managing and leading a team is essential.

Skills and knowledge:

• Time management skills.
• Strong management, planning and organizational skills.
• Conflict management skills.
• Well-groomed with a vibrant personality.
• Hospitality background.
• Stress management & flexibility.
• Planning and organizational skills.
• Extensive client networking and relationship building skills.
• Able to provide clear and effective communication of ideas, processes, and targets.
• Excellent negotiation and financial management skills.
• Reporting skills.
• Ability to manage complaints.
• Innovative thinker.
• Communication & Conflict handling skills.
• Time management.
• Hands on – Pragmatic.
• Quality driven.
• Inspiring personality.

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Job description

The main purpose: Responsible for assisting in managing the traffic in and out, and around the CTICC (Parking Areas).

Reporting to the: Parking Supervisor

Key responsibilities will include but are not limited to:

 Managing and control of traffic flow around the CTICC

• The management and control of ergonomic flow of traffic around the CTICC
• Manage work schedules; liaise with service providers and the supervision of flexi-staff 
• Responsible for cash ups, balancing of manual cashiers, and daily float checks with the Parking Supervisor
• Assist the Parking Supervisor on compilation of event’s parking plan.
• Ensure all Standard operating procedures are adhered to.
• To ensure that road closure signage is in place on the day of the event
• Assist in producing and checking daily, weekly and monthly reports.
• Responsible for the control of stock and printing of parking tickets
• Control of all stationery and inventory lists
• Daily briefing of parking attendants and ad-hoc staff
• Responsible for parking office administration
• Doing daily checklists of all operating machinery
• Create and submit parking services quotes to current and prospective clients

 Client Orientation and Customer focus

• Assist visitors, clients and season parkers with parking queries
• Maintain excellent customer services and to assist clients
• Familiarize oneself with CTICC events and venues

 Service delivery and communication

• Continuous monitoring of the parking systems to make sure they are in working order (ZMS Parking System and VMS Signage System)
• Reporting faulty equipment and equipment due for upgrade
• Make sure that all additional parking costs are registered on the function charge book for invoicing purposes.
• Follow up on the function charge to make sure that the clients are properly charge for additional services
• First line maintenance of the parking machines for minor problems (E.g. ticket jams, not readable tickets etc.)

Job requirements

Minimum qualifications and experience:

• Matric or equivalent
• Hospitality industry background and at least 1 year experience in the parking environment
• Customer Service experience
• Proficient with Microsoft Office suite (Outlook, Word & Excel etc.)

Skills and Attributes:

• Good communication skills
• Must be a team player
• Problem-solving

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The main purpose: The Demi Chef de Partie is responsible to oversee the line staff (Commis chefs and FSA’s). The Demi Chef de Partie must ensure that all the cooking stations are always kept clean and organized to maximise time and production in the allocated kitchen. Must be knowledgeable about the section of the kitchen they are responsible for. 

Reporting To The: Chef de Partie (Hot Kitchen, Cold Kitchen and Pastry Kitchen)

Key responsibilities will include but are not limited to:

• Ensure all the mise-en-place is prepared on time and kept fresh.
• Oversee all the food preparation and plating of food in their allocated station.
• Required to assist with cooking of the food.
• Ensure that junior chefs have all the required resources and supplies (e.g., knives, boards, spices, vegetables etc.) at the cooking stations.
• Ensure all food is prepared as per the approved menu recipe and per set standards.
• Ensure the food is plated as per the set standard for all the different menu offerings.
• Assist the Chef de Partie in preparation and checking for health and hygiene in the kitchen.
• Assist the Chef de Partie to ensure that all health and safety regulations and documentations are completed correctly and filed by the kitchen staff e.g., temperature log sheets, personal hygiene log sheet etc. as per ISO 22000 standards.
• Maintain a positive and professional approach with co-workers and customers.
• Conduct on-the-job training for Commis chefs.

Job requirements

Minimum Qualifications and experience required:

• Matric or equivalent (NQF Level 4).
• Formal Basic education or recognised professional culinary qualifications from a reputable institution or hotel school (NQF Level 5).
• Basic Computer literacy on various computer software programs (MS Office).
• At least 2 years of experience as a Demi Chef de Partie or Senior Commis Chef with experience in the Hot, Cold or Pastry Kitchen operations.
• Proven record of hot, cold or Pastry kitchen management skills.
• Keeping up with cooking trends and best practices.

Skills and knowledge:

• Good Cooking skills.
• Food and wine knowledge.
• Knowledge of cooking ingredients, equipment, and processes.
• Conflict handling.
• Time management skills.
• Quality driven.
• Inspiring personality and trustworthy.
• Well groomed.
• Planning and organising skills.
• Excellent Communication skills.
• Good active listening skills.