Beverage Store Supervisor

The Cape Town International Convention Centre (CTICC) is so much more than just another convention centre. An exceptional centre requires exceptional staff and the culture of the CTICC is one of teamwork, recognition, personal accountability, and service excellence. We understand that it is only our people who make us the success we are and, as a result, we make every effort to ensure that we recruit and retain talented, qualified, and enthusiastic leaders, who are team players, able to embrace our values, fit in with our culture and recognise the value of hard work in a dynamic exciting environment. **The main purpose**: Responsible for effectively planning and control of all beverage stock for general operations. The effect management of the beverage store to maintain a minimum stock holding and maximum conversion of stock. **Reporting to the**:Beverage and Restaurant Manager Key responsibilities will include but are not limited to: **Management of all beverage stores** - Planning of all beverage orders as per weekly event scripting. Monitoring of cost prices and reporting any fluctuations to the Beverage Manager. - Ensuring all stock is received as per standard operating procedures. - Ensuring all stock is stored according to standard operating procedures and FIFO methods are used at all times. - Ensuring all stock is issued and recorded according to standard operating procedures. Ensure all stocktakes are conducted according to standard operating procedures. - Ensure all records and reports in relation to stock received, issued and counted are kept according to standard operating procedures. - Work closely with the ESMs, Event executives, Beverage team, Facility team & the chef teams to achieve desired outcomes on the floor. - Attend weekly operations meetings for planning purposes. Direct and manage Section Leaders and Storeman to ensure efficient service is executed for all events. - Manage the operating equipment used within the department by allocating responsibility to the Section Leaders and Storeman respectively. - Ensure enough beverage stock is available for all events as per scripting and ensure correctness in monthly counts are recorded. Monitor that the staff are operating according to set Standard Operating Procedures. - Ensure you have a clear understanding on the SOPs. - Ensure you report all store maintenance issues regularly and that they have been attended to. Responsible for the information that you dissipate to your colleagues as a handover. **Create an Organised Service Area through planning at all times.** - Ensure that you have great food and wine knowledge, so you are being the face of the organisation, you will then be able to anticipate the clients / guests needs and hence forth exceed their individual expectations through valued customer service, i.e., beverage or recommendation of food items to yield maximum turnover for our catering department. - Get a full briefing from your seniors & event executives of the events taking place in our building. - Plan your movements before shifts, i.e., ensuring the venues are correctly setup as per function sheets and during service, though not walking aimlessly through the floor without floor plans and the necessary information - Ensure that the staff practise the “Clean as you go slogan during work at all times". - Keep all pathways clean and flow free of table, chairs, banners or coffee stations etc. - Ensure that the staff Use all the equipment with the utmost care to avoid accidents and losses. - Work harmoniously with the fellow colleagues and pass the necessary information in your handovers within department. - Teamwork - As a team player your communication level with each other should be flawless thus allowing you to take control of things more successfully. - Make sure that storerooms are packed correctly, and stock required I.e., Operating equipment, stationary or beverages are ordered weeks in advance of any event taking place. - Make sure that all the OE (Cutlery, Crockery, Glassware & linen) are handed over to stores before staff sign out. - Make sure all kitchens in your work areas are cleaned before you sign the staff out and make sure they all sign out at the correct time. - Make sure that all the coffee machines are rinsed out and filled with hot water for the next day by the staff and the section leaders or the hospitality hosts. - Plan ahead and give the necessary information to the set-up staff in the evening to make mis-en-place for the next morning so that setup teams can set venues quickly and efficiently for the early morning shift this is imperative that is checked before you leave the building. **Minimum Qualifications and experience required**: - Matric or equivalent (NQF Level 4) is essential. - Three (3) to five (5) years’ experience in a Four Star or Five Star establishment as a Beverage. Store clerk / supervisor within the food and beverage department is essential. - A Diploma or Higher Certificate