Some of your duties will include:
The Manager - Catering & Facilities Hospitality Services, will oversee all hospitality-related services at the mining site, ensuring a high standard of catering, facility management, and accommodation services. This role is crucial for maintaining a conducive work environment for on-site personnel, ensuring their comfort, safety, and well-being. The manager will develop and implement operational standards, lead vendor management, and optimize resources to support the company’s strategic goals in employee satisfaction and operational efficiency.
Catering Operations Management:
· Oversee all aspects of the catering service, ensuring high-quality meal preparation, food safety, and hygiene standards.
· Develop and implement menus in collaboration with the culinary team, accommodating dietary restrictions and cultural preferences.
· Coordinate with suppliers for quality food ingredients, manage inventory, control food-related costs, menu planning, food procurement, preparation, and service delivery;
Facilities Management:
· Manage all on-site facilities, including accommodations, dining areas, recreational spaces, and office spaces.
· Ensure regular maintenance of all facilities, addressing any issues promptly to maintain a high standard of comfort and functionality.
· Oversee housekeeping and janitorial services, ensuring cleanliness and adherence to health and safety standards.
Vendor and Contract Management:
· Liaise with third-party service providers for catering, housekeeping, and other hospitality services, ensuring contract compliance and performance standards.
· Negotiate contracts with vendors, monitoring service quality and cost-effectiveness.
· Health, Safety, and Environmental Compliance:
· Ensure all hospitality services comply with relevant HSE standards, conducting regular audits and risk assessments.
· Implement training programs for staff to uphold health and safety practices.
Financial Management:
· Develop and manage the hospitality budget, ensuring effective cost control and resource allocation.
· Prepare monthly financial reports, tracking expenditures and identifying areas for cost savings.
Team Leadership:
· Recruit, train, and manage a team of hospitality and facilities staff, fostering a positive work environment.
· Conduct performance appraisals, provide feedback, and support career development initiatives within the team.
Customer Service Excellence:
· Maintain a customer-focused approach, regularly gathering feedback from staff and making adjustments to improve hospitality services.
· Address and resolve any service-related complaints promptly and professionally.
