Catering and Logging Manager 16 views

The Ethiopian Red Cross Society (ERCS) wants to hire employees in the following vacant positions the details of which are mentioned below.

About the Ethiopian Red Cross Society

The Ethiopian Red Cross Society (ERCS) was established in 1935 and is one of the oldest and largest humanitarian organizations in Ethiopia. ERCS provides services to communities affected by natural and manmade disasters through the provision of emergency responses, ambulance and first aid, family reunification, essential drugs, water and sanitation, and other humanitarian services. ERCS also runs disaster risk reduction programs with the aim of creating resilience households and communities. Currently the ERCS has a structure consisting of 12 Regional Offices, 34 Zonal Branches and 131 District/Woreda Branches, 599 Woreda Red Cross Committee and 5871 Kebele Red Cross committees.

ERCS also runs disaster risk reduction programs relating to food security, climate change adaptation, livelihood diversification, and institutional capacity building interventions, with the aim of creating resilience households and communities. ERCS works in partnership with the Ethiopian Government, International Federation of the Red Cross and Red Crescent (IFRC), International Committee of the Red Cross (ICRC), partnering National Societies, members, volunteers and the communities we serve.

Reports to:

• Centre of Capacity Development for Humanitarian Services Director

Terms of employment

• Permanent after probationary period

Place of Work:

• Centre of Capacity Development for Humanitarian Services, Addis Ababa

Salary:

• 41,704

Job Summary

Under the general direction and guidance of the Director of the Center of Capacity Development for Humanitarian Services, the manager of the Catering & Lodging services plans, organizes, coordinates and supervises cooking, food and beverage service, house- keeping, lodging services, laundry service, and other related activities of the Center; authorizes requisitions, expenditures, allocates funds and plans budgets for catering and lodging; organizes and supervises for large-scale and special functions as well as for outdoor and indoor recreations for guests and engages entertainers as necessary; approves store requisitions for the issuance of food stuff, beverage, equipment, etc.; initiates price revision proposals on the catering and lodging service items of the Center as and when the price of inputs rises; adjusts complaints concerning catering and lodging service; supervises the quality of services to be rendered to guests and obtains suggestions/comments from them thereby to analyze the weakness and strength of the service for improvement; monitors, evaluates and reports on the performance of the division.

SPECIFIC RESPONSIBILITIES

• Plans, organizes, coordinates and supervises cooking, food and beverage service, housekeeping, lodging services, laundry service, and other related activities of the Center;
• Establishes and maintains standards of catering and lodging services;
• Authorizes requisitions, expenditures, allocates funds and plans budgets for catering and lodging;
• Organizes and supervises for large-scale and special functions as well as for outdoor and indoor recreations for guests and engages entertainers as necessary;
• Devises ways for the improvement of meal, lodging, housekeeping, laundry, beverage supplies and entertainment facilities;
• Follows up and makes the catering staff members aware of cost minimization and economic use of inputs and ingredients;
• Prepares capital and recurrent budget for the cafeteria and accompanying services in accordance with the budget directive of the Society and executes same upon approval;
• Verifies and/or authorizes purchase requisitions and payment vouchers as per authorization delegation;
• Ensures a smooth working relationship with other divisions, avoiding antagonism in sensitive areas.
• Ensures that the prices entered in programmed or computerized cash registers are correct and updated when necessary.
• Supervises the day to day function of all cafeteria & employees.
• Supervises, coordinates the prompt, efficient & courteous serving during his presence.
• Organizes & delivers formal training plans & conducts on the job training sessions for the Cafeteria, housekeeping & other employees.
• Ascertains that store/purchase requisitions are timely raised for replenishment of fresh food ingredients before depletion;
• Approves store requisitions for the issuance of food stuff, beverage, equipment, etc.;
• Initiates price revision proposals on the catering and lodging service items of the Center as and when the price of inputs rises;
• Supervises the quality of services to be rendered to guests & obtains suggestions/ comments from them thereby to analyze the weakness and strength of the service for improvement;
• Follows up and ensures that daily sales, incomes are deposited to the bank;
• Follows up the cleanness and attractiveness of the dining and lodging rooms as well as of the premises;
• Identifies tasks to be performed by contract and temporary staff as necessary;
• Ensures that linens, towels, table wears, gowns and uniforms are properly washed and kept clean;
• Assigns waiter & waitress for food & beverage service
• Coordinates & controls the food & beverage service is provided efficiently.
• Monitors, evaluates & improves the delivery efficiency of the food & beverage services.
• Organizes, monitors & supervises employees engaged in housekeeping/room maid, sauna & steam service as well as GYI/sport coaching.
• Adjusts complaints concerning catering and lodging service;
• Evaluates performance of subordinates fairly and rationally and coaches them to fill gaps identified;
• Takes disciplinary measures on the basis of delegation provided;
• Participates in the recruitment process of subordinates;
• Reports on the performance and problems encountered of the work unit;

QUALIFICATIONS

Educational Requirement: Second/First degree Hotel Management/Hospitality management/ Catering/Culinary management/ Tourism management/Management with Hotel management experience

Work Experience- 8/10 years relevant work experience of which 4/6 years in a managerial position(s)