Director- Cape Town Hotel School

Academic Management

• Collaborates in respect of providing input for faculty strategic objectives and department strategic objectives
• Manage the resources of the department in such a manner that the strategic objectives of the faculty as well as of the department would be achieved
• Determines the objectives by means of surveys and analysis of the external and internal environment as well as the setting of resources
• Determines an overall strategy by means of the different courses offered in terms of the contribution of each to the retaliation of the faculty and departmental objectives
• Ensures by means of strategy implementation continued growth of the department and sustainability
• Appropriate enrolment of students for courses offered
•  Ensure implementation of faculty strategic objectives
• Implement all the faculty management's decisions
•  Use discretion to delegate certain functions to ensure effective and efficient running of the department while still being accountable
• Serve as a member faculty management committee, on which account of activities for the department would be presented.

Administration and Management Key areas

• Conduct analysis of the utilization of resources such as human, financial, physical, and information within the department and report to the Dean or regular basis.
• Ensure effective administrative functioning of all Sections of the department
• Provide the Dean with information on, student numbers, projections. space requirements, equipment, human resources requirements and composition of and changes in teaching programmes.
• Compile and keep class and lectures· timetables, as well as schedules for the utilization of rooms, auditoriums and laboratories.
• Making available academic staff members for examination invigilation and control
• Manage the correctness for test and examination results are correct
• To enhance the existing administration communication system within the school faculty and wider CPUT community by using professional, efficient and expedient channels such as telephone, electronic correspondence so as to shorten the time finalize administration matters.
• To maintain up-to-date records of administrative nature for the school and programmes, to ensure information is readily available for Quality Assurance purpose, accurate and professionally produced
• Lead the operations and administrative of the CTHS Restaurant.
• Responsible for the (a) financial viability and sustainability of the CTHS Restaurant (b} Quality assurance of the educational programmes related to the CTHS Restaurant, (c) Strategically position and maintain the favorable visibility of the CTHS Restaurant

Teaching and Learning Key areas

• To be in line with the faculty's strategic objectives develop new courses and upgrade existing courses under his or he supervision.
•  Ensure that selection of students is according to set criteria
• Take responsibility for information management relating to course of the department
• Manage all day and evening classes according to the department plan
• Ensure control of all forms of student evaluations
• Monitor on a regular basis students' progress and do analysis of tests, examination results in order to identify problem areas and take corrective steps.

Budget and Finance Key areas

• Efficient control of the expenditure of both of the Restaurant Operations and Academic Departments
• Develop financial management systems that will stimulate growth in operational, income
• In conjunction with the Finance Department, develop financial accountability and reporting systems.
• To enhance the profitability of the School by encouraging entrepreneurial ventures such as developing shout courses and staff developing learnerships
• Develop re-investment framework from generated income.
• Drafting realistic capital and current budgets in terms of the objectives of the Department and seeing to it that the department adheres to the appropriate budget.
• Ensuring that staff apply a cost-effective approach in carrying out their function
• On a regular basis conduct analysis of the expenditure against the budget
• In conjunction with the Dean control over budget for the department.

Human Resource Management Key areas

• To improve/expand the research profile of the faculty by encouraging staff in the school to enrol for further study.
• To procure quality human resources for the school
• To provide support to staff to engage in core business activities and developmental needs through the provision of administrative, technical and research support.
• To create a better understanding between academic, technical and support staff by improving communication channels through dialogue and consultation
• To implement performance management for the school
•  Manage performance of staff members according to the approved performance agreement system.
• Leads and directs staff conjunction with the faculty management
• Should be intensely interested in the career development of all staff in the department
• Ensure that all tasks with the department are allocated fairly to all staff members
• Take responsibility for staffing for the department
• And ensure that the head count stays within the approved budgets
• Take part in the Recruitment and Selection process to vacant positions for the department
•  Plan and organize the orientation for new appointments
• Submits to the Dean motivation for approval or of permanent appointments, or the extension of any probationary period of staff members
• Manage quality of the department according to the Quality Assurance Policy for the faculty.
• Manage application for leave, including request for traveling and research aboard and submission of these with recommendation to the Dean.
• Submit recommendations to the Dean for the appointment of part-time lecturers
• Appointment of examiners as well as internal and external moderators in consultation with the Dean Fair allocation of administrative functions among staff.

Curriculum Development

• To continue with modularization of the revised courses; to meeting desired competences and requirements of the industry and NQF.
• To update and streamline curriculum and assessment criteria
• To improve the student pass rates so as to reduce the attrition rate of students through early identification of support needs, referring to student counselling, student learning, and letters to parents after the intakes.
• To develop a Hospitality/ Food & Beverage Learnership
• Update and maintain the recipe bank and curriculum for block releases courses
• To manage the offering of Professional Cookery and the Quality Assurance thereof

Community/Industry Partnership/Industry Alliance & Partnership

• To develop and promote linkages with industry partners and other partners such as providers to improve curriculum relevance and responsiveness to industry and community needs.
• Re- affirmation of established industry workstations and increase of participating companies to accommodate all Hospitality and Food & Beverage Management.
• Develop and external network connecting CPUT to the industry community
• Develop relationships and information sources from a wide network in order to maintain current awareness of industry and appropriate partnership opportunities advise staff potential partners on partnership opportunities
• Development and promotion of short courses, Management Development and Leadership.
•  Implement the CPUT Co-operatives Education Policy
• Liaise with the Co-operative Education Department to formulate collaborative planning and co-ordination of cooperative education for students
• Manage the planning for placement to ensure that students are placed timeously, progress reports are being evaluated, and that visits to the industry where students are placed are done regularly.
• Ensure that interviews outcomes both prior and after placement are integrated meaningfully into academic study and placement planning.
• Maintain CTHS Management Industry board consisting of experts from the department, Co-operative education Department and from the industry
• Fairly allocate co-operative education duties to staff on the department.

Personal/Professional Development

• Attending conference, seminars, and workshops for self-development
• Conduct research and surveys on a regular basis on order to keep abreast with the development within own field

Policy Development/ Implementation

• Determine areas which require policy development.
• Manage policy development process for the faculty
• Ensure that policy effectives

Project Management

• Initiate projects for the faculty
•  Manage faculty projects when nominated to contribute to faculty projects.

Research

• See to it that the CPUT research Policy is carried out and encourages staff and students to undertake research projects.
• Facilitate research by staff in accordance with the faculty objectives and research targets
• Ensure that proper research guidance is given to staff and students of the department
• Regularly analyse research output and make necessary adjustments
• Ensure that research tasks are fairly allocated to staff members within the department
•  Liaise with the Research Development Department to form collaboration in respect of research opportunities.

Safety & Risk Management

• Ensure the safety health and safety rules and procedures are adhered to.
• Liaise with the health and safety department on matter relating to health safety
• Manage Risk management of the department and satellite campus

Minimum Requirements:

• PhD/Doctorate/ D Tech degree in Hospitality (Hotel, Food and Beverage, Professional
• Cookery, Food Services Management) or Related field (Commerce and Management related field).
• An underpinning master's in hospitality management (Hotel, Food and Beverage, Professional Cookery, Food Services Management)
• At least 10 years' relevant post qualification experience within a reputable academic higher education institution.
• At least 5 years at senior level involving managerial responsibility
• Evidence of research publications in DHET accredited journals 
• Evidence of successful supervision

Recommendation

• A strong knowledge of hospitality subject areas combined with a broad Hospitality background enabling contributions to be teaching
• Knowledge of the higher education landscape in South Africa
• Professional body affiliation (Where applicable)