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1. plans catering services and directs staff 2. decides on range and quality of meals and beverages to be provided 3. discusses customers requirements for special occasions 4. purchases or directs the purchasing of supplies and arranges for preparation of accounts 5. verifies that quality of food, beverages and waiting service is as required, that kitchen and dining areas are kept clean and appropriate hygiene standards are maintained in compliance with statutory requirements 6. plans and arranges food preparation in collaboration with other staff and organises the provision of waiting or counter staff 7. checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit 8. determines staffing, financial, material and other short- and long-term requirements
Supervise and manage day-to-day office operations, including facilities management, maintenance, and supplies procurement. Ensure a clean, safe, and well-organized work environment for employees and visitors. Provide administrative assistance to executives and department heads, including calendar management, travel arrangements, and correspondence. Coordinate meetings, conferences, and special events, handling logistics and preparations as required. Serve as a central point of contact for interdepartmental communication and coordination, fostering collaboration and information sharing. Streamline workflows and processes to improve operational efficiency and effectiveness. Manage human and material resources effectively, including budgeting, forecasting, and resource allocation. Oversee vendor relationships and contracts, negotiating favorable terms and ensuring compliance with service agreements.
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