Objectives

The primary objective of this tender is to appoint a service provider for a 10-month contract to provide ward hostess services at Catherine Booth Hospital. The service aims to ensure professional and hygienic ward hostess support, including food service, patient assistance, and maintaining hygiene standards within the hospital wards.

Scope

The scope of work includes:

• Provision of five (5) ward hostess staff members per shift, working Monday to Friday from 07:00 to 17:00, excluding public holidays.
• Deployment of a supervisor as part of the staff team to oversee service delivery and staff supervision.
• Conducting weekly site visits by a senior company representative.
• Providing at least two relievers for staff leave and emergencies.
• Ensuring staff wear uniforms for identification.
• Handling responsibilities such as food preparation, service, cleaning, and ward support duties.
• Maintaining hygiene, safety, and patient dietary requirements.

Technical Requirements

The technical proposal must include:

• Compliance with Occupational Health and Safety Regulations.
• Proof of registration with the Companies & Intellectual Property Commission (CIPC).
• Proof of registration with Unemployment Insurance Fund (UIF).
• Proof of registration with Workman's Compensation Commission.
• Proof of liability insurance.
• Provision of staff uniforms, training, and adherence to hygiene standards.
• Experience in providing similar ward hostess services, with evidence of at least one relevant contract in the past five years.
• Qualified supervisor with at least 1-year relevant experience and appropriate certification.

Skills Requirements

The successful bidder’s staff must demonstrate:

• Good communication skills in English and isiZulu.
• Ability to work effectively both independently and as part of a team.
• Professional appearance and high standards of personal hygiene.
• Flexibility and adaptability to hospital environment demands.
• Attention to detail, enthusiasm, and a customer service-oriented attitude.
• Knowledge of food hygiene principles and safety regulations.
• Ability to handle emergencies calmly and efficiently.