Virtual Customer Services Associate

How we work:“We use passion, heart, thoughtful and thorough research, a deep understanding of the needs for both our candidates and clients and cutting edge Recruitment Technology and AI to create a positive and stress free recruitment experience.”Specialising in:Sourcing of IT and Operation staff.Responsibilities:-Source and select candidates-Network and advertise to potential candidates-Identify skills to match appropriately with vacancies-Negotiate contracts and new starter packs-Deal with general queries relating to contracts, pay, logistics etc

Maternity contractAt GrandWest I was the only Events coordinator for the complex, the largest venue hold approximately 5000 guests.Duties Include: Managing all aspects of events from conception to onsite management Sales and Site inspections Rate Negotiations Liaising with stakeholders, clients and contractors Liaising internally with relevant department that are involved, i.e chefs, security, operations teams Admin – Including quotes, contracts, invoicing, function sheets Post event evaluation and feedbackReason for leaving: Contract position

Simply Catering was born from my passion for food and hospitality and my desire to build something fromscratch. I started 8 years ago, after many years in hotels, with 3 families ordering daily meals and in that time Ihave built into a company with an average monthly turnover of R350 000.Simply Caterings range of catering included: daily family meals, private functions, corporate functions,weddings and novelty cakes.Daily family meals are generally around 200pax per day and corporate clients 2 -3 functions week. Corporateclients include Thomson Reuters, NSRI, Servest and MTNI manage a full time staff compliment of 5, including a head chef and function manager, with casual chefs,cleaners and waitresses as required.Reason for leaving – Sold the business

As groups and events coordinator I was part of a team of 10 ladies that managed any groups or families of more than 5 guests as well as all conferences / functions that took place at the hotel. Main responsibilities included Reservation and coordinating any groups of more than 5 rooms On site management of group with regards to check in and any hotel activities. Managing all aspects of events from conception to onsite management Sales and Site inspections Rate Negotiations Liaising with stakeholders, clients and contractors Liaising internally with relevant department that are involved, i.e chefs, security, operations teams Admin – Including quotes, contracts, invoicing, function sheets Post event evaluation and feedbackReason for Leaving: Started own venture

Here I was the sole coordinator for 7 venues and 1 restaurant, the position included both coordination as well as daily conference and restaurant operations.Duties included: Managing all aspects of events from conception to onsite management Sales and Site inspections Rate Negotiations Liaising with stakeholders, clients and contractors Liaising internally with relevant department that are involved, i.e chefs, security, operations teams Admin – Including quotes, contracts, invoicing, function sheets Post Event evaluation and feedbackReason for leaving: career advancement

As F&B manager my position although it included the below, my position expanded into a more revenue based outlook.Responsibilities included: Rate negotiation in connection with sales team and coordinator Finding ways to reduce costs Sales Staff training Sourcing new suppliers Creating new menus in connection with the chef Weekly and monthly reporting Enforcing company policies and proceduresReason for leaving: New mom, wanted a position with more stable hoursAsst F&B ManagerJune 2007 – June 2008As assistant F&B manager I was responsible for the daily operations of 11 conference venues, the breakfast and lunch venue as well as other venues in the hotel that my host events, i.e the apartments or the rooftop pool bar. I managed a staff compliment of approximately 20 permanent staff, including banqueting and restaurant supervisors, banqueting coordinator, waiting staff and conference staff and casual staff as required. Main responsibilities included: Daily operations Staff management, rostering and disciplinary procedures Ordering of stock Stock taking and stock control Food and beverage costing Guest liaisons Guest complaints Follow upsReason for leaving: Promotion