Lead Exams Invigilator/ Office Administrator
GEMS Metropole School
Total des années d'expérience :8 years, 9 Mois
• Ensure all candidates have an equal opportunity
• Maintain integrity of exams by giving all attention to conducting the examination according to JCQ guidelines
• Observe all candidate’s in examination room at all times.
• Ensure exams security before, during and after the exam
• Prevent possible candidate malpractice
• Prevent possible administration failures
• Assist the Exams Officer in preparing for examinations
• Identify and register candidates
• Ensure that examination conditions continue throughout the exam and extra time
• Supervising candidates during rest and clash breaks
• Maintain a visible, professional and high profile within the school
• Ensure the correct producers are followed for the end of the exam and candidates are dismissed appropriately
• Ensure that all exams scripts and other materials are returned securely to the Exams Officer and stored safely
• Whole School data collection
• Minute taking for major meetings
• Data presentation development
• Policy review and correction
• Meeting restaurant financial objectives
• Attract guests by implementing marketing and community programs
• Maintaining operation standards by following franchisee agreement
• Accomplishing restaurant HR objectives by recruiting, selecting, coaching, counselling and disciplining staff members
• Maintaining professional and technical knowledge of by tracking emerging trends in the restaurant industry
• Accomplishing company goals by accepting ownership of policies and procedures
• P&L review and analysis
• Food cost and 6-week average development and review
• Offsite catering quotations and deployment
• Stock control and municipality procedure maintenance
• Conduct GM standard operating procedure reports to be submitted to brand
• Ensure staff knowledge of company code of conduct
• Food quality testing and rectification
• Maintain business records
• Determine and execute operating improvements
• Establishes recruiting requirements by studying organization plans and meeting with the hiring manager to discuss needs.
• Determines applicant requirements by studying job description and job qualifications.
• Attracts applicants by placing job advertisements, using newsgroups and job sites.
• Determines applicant qualifications by interviewing applicants,
• Improves organization attractiveness by recommending new policies and practices, monitoring job offers and compensation practices, emphasizing benefits and perks.
• Cold calling to set up meetings with potential clients
• Creating profiles to showcase our candidate database for specific industries
• Candidate timeline follow up - determine the progress with candidate in new position
• Client feedback follow up on new candidates’ performance
Responsibilities:
• Establishing and ensuring maintenance of high standards with stringent quality-control procedures in place
• Client & Supplier Liaison
• Detailed and focused Performance Reviews
• Effective handling of confidential information with sensitivity.
• Stock Control and Monitoring of Costs
• Invoicing and SOA for catering requests
• Supplier negotiations
• Food cost calculations
• Assigning duties and coordinating shift rosters
• Overseeing 2 outlets’ sales, including staff training, motivation and sales techniques.
• Document creation (Inventory, Cleaning schedule, supplier list, maintenance contact list)
• Monthly inventory variations
• Weekly inventory variations
• Food truck applications for events/ private catering
• Catering requests from clients
• P&L analysis
• Daily Administration and Managerial duties
• Initiating partnerships to gain footfall
• Food cost breakdown and analysis
• Event planning and execution
• Maintaining municipality procedures within the restaurant
• Maintaining franchisee agreements within the service standards from FDA (Famous Dave’s of America)
Assigning duties and coordinating shift rosters • Overseeing 6 outlets’ sales, including staff training, motivation and sales techniques. • Document creation (Inventory, Cleaning schedule, supplier list, maintenance contact list • Monthly inventory variations • Weekly inventory variations • Food truck applications for events/ private catering • Catering requests from clients • Invoicing and SOA for catering requests • Supplier negotiations • Food cost calculations • Daily Administration and Managerial duties • Establishing and ensuring maintenance of high standards with stringent quality-control procedures in place • Client & Supplier Liaison • Detailed and focused Performance Reviews • Effective handling of confidential information with sensitivity. • Stock Control and Monitoring of Costs
Stock Control Client Liaise Shift Rosters Quality Control Costing Supplier Relations Daily Administration Duties Dealing With Confidential Information Coordinating Duties Performance Reviews Hiring Staff
Stock Control Client Liaise Shift Rosters Quality Control Costing Supplier Relations Daily Administration Duties Dealing With Confidential Information Coordinating Duties Performance Reviews Hiring Staff
Table allocation
Function setup and brake down
Liaise with clients, suppliers and staff
Daily Administrative duties
Assisting with bartending, kitchens etc.
Travel to and oversee events
Liaise with clients, suppliers and staff
Dealing with confidential information
Daily Administrative duties
Assisting with bartending, kitchens etc.
Setting up logistics
Liaise with clients, suppliers and staff
Coordinating functions
Dealing with confidential information
Daily Administrative duties
Travel to and overseeing events
Assisting with serving guests, Bartending, kitchen etc.
• The Business Environment o Internal/External Aspects o Corporations o Co-operatives o Partnerships Sole Traders Limited Liability Companies • Human Resources o Staffing o Selection o Labour Relations • Components of Performance Management o Planning o Monitoring o Developing o Rating & Appraisals o Act of Appreciation • Identifying and understanding Marketing
• Facilities management objectives • Role of Facilities Managers • FM competencies • Overview of Facilities operations • Facilities management Strategic phases • Development of Facilities management phases • Facilities Strategy formulation • Types of Facilities plan • Facilities Planning implementation strategies • Facilities management budget plan objective • Facilities management project budget brainstorming • Development of facilities operating budget • Facilities preventive maintenance plan objective • Developing preventive maintenance plan • FM performance reporting
• Understanding organizations and the role of Human Resources • Recruitment and Selection • Staff Training and Development • Developing yourself as an effective HR/L&D practitioner • Delivering Learning & Development activities • Supporting good practice in Performance and Reward Management • Supporting good practice in managing employment relations • Supporting change within organizations
Michelangelo Hotel FOH • Jonny Walker • FIFA Confederations Cup VIP • International Journalism Council • Base Line • IHS Social • Indaba Hotel and Conference Kitchen, Reception and coordinating Restaurant management
Hospitality management
