PURPOSE OF THE POSITION

KEY RESPONSIBILITIES:

Event coordination.

Coordinating with the kitchen staff to ensure timely food preparation, coordinating delivery schedules.

Client Communication.

• Manage client inquiries, confirming event details, providing pricing information, and addressing any concerns.
• Manage quotations.
• Follow up on signed quotations.
• Entering order details, client information, and event data into the catering management system.
• Preparing register of all completed Functions.
• Submit completed Functions within 48hrs to the Senior Administrator. 

Quality service.

• Generating accurate invoices / service billing based on client orders, including any additional charges like delivery fees or gratuities.
• Resolve customer queries.
• Handle customer complaints.

Occupational Health & Safety.

• Ensure a safe work environment. 

Functions.

• Assist in booking of venues.
• Ensure all necessary tools for functions are available.
• Effective communication with colleagues and clients.

Ad Hoc Task.

• Perform ad hoc duties.

• Grade 12 (NQF level 4).
• A minimum if one (1) year administration experience.

ADDED ADVANTAGES & PREFERENCES:

• A minimum of one (1) year’s functional experience.

KEY FUNCTIONAL/ TECHNICAL COMPETENCIES:

• Knowledge of Occupational Health & Safety procedures.
• Knowledge of food preparation in an industrial kitchen.
• Knowledge of handling and cleaning of equipment in a food service unit.
• Knowledge of correct storage of stock.
• The ability to lift heavy items. 

KEY BEHAVIOURAL COMPETENCIES:

• Good time management and ability to work under pressure.
• Willingness to work irregular hours.
• Good organizing and planning skills.
• Client service orientated and able to communicate effectively with colleagues.
• Ability to work as part of a team.