Objectives

The primary objective of this tender is to supply and transport hospitality staff at Esselenpark on an as-and-when required basis over a period of twenty-four (24) months. The service aims to ensure timely arrival and departure of qualified hospitality personnel to support conference, event, accommodation, and restaurant operations, with the flexibility to accommodate additional services as needed.

Scope

The scope of the tender includes:

• Supply of Hospitality Staff: Provision of qualified personnel such as Chefs, Waiters, Hotel Receptionists, Equipment Store Runners, Banquet Runners, Food & Beverage Supervisors, and Call Centre/Reservations Agents.
• Transportation Services: Safe and reliable transportation of staff to and from Esselenpark Campus, aligned with operational schedules.
• Compliance: Adherence to all relevant labour laws, health and safety regulations, and Transnet Property policies.
• Service Requirements: Staff availability on short notice, roadworthy and insured vehicles, drivers with valid permits, and staff trained in hospitality standards and hygiene protocols.

Technical Requirements

The technical requirements for the service provider include:

• Provision of qualified hospitality personnel with verified qualifications and experience.
• Staff must possess relevant certifications such as Occupational Certificates, National Certificates, or higher qualifications depending on the position.
• Staff must demonstrate skills in customer service, hygiene, and communication.
• Transportation vehicles must be roadworthy, insured, and operated by drivers with valid permits.
• Staff training in hospitality standards and hygiene protocols.
• Ability to provide staff on short notice and manage inventory and time efficiently.

Skills Requirements

The skills and qualifications required for each position are as follows:

• Chef: Occupational Certificate in Professional Cookery (Level 4), knowledge of hygiene and food safety standards.
• Waiter: National Certificate: Level 3 or 4 in Customer Service and Food & Beverage Service.
• Hotel Receptionist: FET Certificate in Hospitality Reception (Level 4), computer literacy, and reservations handling skills.
• Equipment Store Runner: No formal qualification required; basic hospitality knowledge, inventory management, and time management skills.
• Food & Beverage Supervisor: Higher Certificate in Food & Beverage Management (Level 4 or 5), leadership and operational management skills or National Certificate in Food & Beverage Management.
• Call Centre/Reservations Agent: National Certificate in Contact Centre Operations (Level 4), excellent verbal and written communication, and data capturing skills.