Established in 1964, the African Development Bank is the premier pan-African development institution, promoting economic growth and social progress across the continent. There are 80 member states, including 54 in Africa (Regional Member Countries). The Bank’s development agenda is delivering the financial and technical support for transformative projects that will significantly reduce poverty through inclusive and sustainable economic growth. In order to sharply focus the objectives of the Ten Year Strategy (2013 – 2022) and ensure greater developmental impact, five major areas (High 5s), all of which will accelerate our delivery for Africa, have been identified for scaling up, namely; energy, agro-business, industrialization, integration and improving the quality of life for the people of Africa.
Job Title: Hotel and Catering Assistant
The Vice-Presidency, Human Resources and Corporate Services Complex ensures the delivery of efficient, people-centered, client-oriented, corporate services to ensure overall institutional effectiveness in all aspects of the Bank’s corporate services. The Complex leads efforts to ensure the competitiveness of the Bank as the employer of choice and is responsible for providing leadership in the formulation and implementation of Bank’s strategies on people, IT, general services and institutional procurements, language services, business continuity, and health and safety strategies.
THE HIRING DEPARTMENT/DIVISON:
The primary roles of the General Services and Procurement Department are to manage the Bank’s assets, oversee all corporate procurement of goods, services, works and real estate, coordinate all staff travel and transport of Bank’s goods and staff, catering services and other logistics arrangements and the mail services and keep staff informed about services offered. To this end the General Services and Procurement Department formulates and applies rules for procurement, storage, and maintenance of furniture, office equipment and supply; design, prepare and implement programmes for the construction or acquisition and maintenance of buildings and premises; formulate and ensure the proper and effective application of administration policies within the Bank in such areas as communications, transport, travels, security, protection and safety of the Bank’s staff and property; and perform related duties. The department is responsible for managing the Bank’s fixed assets (valued at over UA 100,000,000). The General Services and Procurement Department comprises 3 divisions supervised by the Director General Services and Procurement. These divisions are: (i). Operations and Maintenance Division (CHGS.1); (ii). Corporate Procurement Division (CHGS.2); and (iii). Support Services Division (CHGS.3).
The Division is responsible for the management of Travel and Logistics, restaurant and hotel services prepare purchase plans and strategies, prepare and publish contract packages, receive bids and proposals, and serve as official contact between the Bank and suppliers.
The Hotel and Catering Assistant is responsible for managing the daily operations of the Bank’s restaurant, including the selection, development and performance management of the service provider. In addition, the job holder is responsible for drafting technical specifications and terms of reference for the acquisition of equipment and services related to these activities.
Duties and responsibilities
Under the overall supervision of the Division Manager, the Hotel and Catering Assistant will:
- Oversee and manage all areas of the restaurant and make final decisions on matters of importance to customers.
- Enforce sanitary practices of food handling, general cleanliness, and maintenance of kitchen and dining areas.
- Ensure compliance with operational standards and Bank policies.
- Ensure consistent high quality of food preparation and service.
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Ensure positive customer service in all areas.
- Monitor the tasks of the service provider, set goals and plans to promote and improve service delivery.
- Respond to complaints, taking appropriate actions to turn dissatisfied customers into return customers.
- Conduct periodic surveys among Bank staff on the delivery of catering services.
- Conduct regular market survey on food prices and propose adjustments in conformity with market prices.
- Report to Division Manager, Support Services Division, any shortcomings identified with the service provider and advice on remedial actions.
- Ensure that proper security procedures are in place to protect customers and company assets.
- Ensure a safe working and customer environment to reduce the risk of injury and accidents.
- Supervise contracts related to catering and Hygiene Control services; regularly evaluate, through unannounced site inspections, the performance in consultation with Staff Restaurant Committee.
- Collaborate with maintenance team to program maintenance and repairs of the equipment and prepare statistics regarding usage of the restaurant facilities and propose future actions.
- Draft technical specifications and terms of reference for the acquisition of restaurant and kitchen equipment and services and advice on the best sources of supply.
- Monitor technically all contracts related to the Bank restaurant management activities.
- Prepare regular reports on the Bank restaurant activities.
- Work within a team concept to develop and implement ways to improve the efficiency, effectiveness and quality of services in the restaurant.
- Recommend to General Services and Procurement Department Management list of hotels, catering, and restaurant service providers to serve Bank staff.
- Conduct regular market survey on hotel rates and propose adjustments in conformity with market prices.
- In consultation with Travel Administrator, negotiate tariffs with hotels in Africa and beyond on behalf of the Bank.
- Ensure that information on all hotels with contractual agreements with the Bank is maintained and posted on the Bank intranet for ease of reference.
- Hold a minimum of a Bachelor degree in business, hospitality/events management, tourism, or other related fields.
- Have a minimum of six (6) years’ experience in events / hospitality management, hotel/tourism industry, operating food facility.
- Having private sector experience will be an added advantage.
- Ability to spearhead and manage change.
- Ability to communicate effectively orally and in writing.
- Ability to operate effectively in a matrix environment both as team leader and team member.
- Ability to deal sensitively in a multicultural environment and build effective working relations with clients and colleagues.
- Ability to draw on both theoretical knowledge and practical experience to design and develop a logistical plan which will provide a workable solution to an operational need.
- Ability to identify and understands relationships, constraints and pressures affecting others.
- Have excellent analytical capabilities and problem solving skills.
- Have excellent interpersonal skills, negotiating and emergency management skills.
- Strong organizational and time management skills.
- Good business and commercial acumen.
- The ability to think quickly, work in stressful circumstances and stay calm in a crisis.
- Financial, budgeting and stock-taking skills.
- Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation.
- Ability to communicate effectively (written and oral) in English and/or French, preferably with a working knowledge of the other.
- Competence with MS Office. Competence in SAP is desirable.
- Competence in the use of standard Microsoft Office Suite applications; knowledge of SAP is an added advantage.