A Day in the Life
All in a day’s work
THREE OF CAPE TOWN ICC’S TOP MANAGERS EXPLAIN THEIR JOB ROLES
WITH CATERING AND SUSTAINABILITY TOP OF THE MEETINGS MENU
any people think that CEOs can
do what they like when they
want, but nothing could be
further from the truth. As the
CEO, I am accountable to a Board of
Directors who are accountable to our
Shareholders. We all have our role to play in
ensuring the success of the Cape Town
International Convention Centre (CTICC),
which in turn contributes to the success of
Cape Town, the Western Cape and, indeed,
South Africa.
As the CEO I am responsible for setting
the strategic direction of the company;
determining the culture and values; ensuring
compliance with legislation, managing risks
and ensuring that we meet the needs of our
employees, customers, communities and
shareholders, today, and well into the future.
I love that no two days are the same, but I
am equally mindful of the fact that the
decisions made today could impact the
business and the city for years to come.
Importantly, none of what I do would be
possible without the dedication and passion of
the entire CTICC team that I have the
immense privilege of leading.
The CTICC adopts a triple bottom line
approach to measuring our success ie. people,
planet and profit. Through the successful
hosting of events, the CTICC plays a critical
role in connecting people, which drives the
knowledge economy, creates opportunities for
investment and, in turn, creates jobs. This
year alone, we created/sustained over 14,500
jobs which, in an economy that continues to
shed jobs, is something we are particularly
proud of. Our commitment to the
environment is well documented as is our
significant investment in our local community
initiatives.
Ultimately, everything we do is aimed at
having a positive
financial, social and
environmental impact on
the citizens of Cape
Town, the Western Cape
and South Africa. nourishes one’s body
and mind. In turn, this
allows guests to thrive,
connect and share ideas
during their meetings
and events.
Julie-May Ellingson,
CEO, CTICC Tracy Mkhize, General Manager:
Operations: Food & Beverage, CTICC
ituated in the heart of Cape
Town, one of the world’s top
culinary destinations, food
innovation and sustainability
is fundamental to the CTICC. As an
overview, we construct environmentally
conscious menus alongside the client
while committing to sourcing local
produce.
This also means that there is a broad
scope for variation within food and
beverage. We could be doing a variety of
food concepts and menus for anything
between 10 to 15,000 guests and all within
defined budgets. Additionally, these events
may require 100 to 500 extra support staff
to operate efficiently, thereby also creating
employment.
While allowing for all these
possibilities, I have to strategically
maintain the centre’s five-star food and
beverage offering while fostering and
managing a food safety culture, alongside
my team. Furthermore, the centre’s F&B
Department consists of several units,
including; culinary, banqueting, facilities
and three on-site restaurants, which need
to adhere to the standards set out by our
ISO 22 000 certification.
We believe that food is a crucial element
in the guest journey, as it sustains and y team is responsible for ensuring
an ‘event’ works and meets the
requirements set out by the
client. We assist and advise our
exhibition, conferencing and meeting clients
with, but not limited to, best practices, event
greening, event permits, medics, security as
well as exhibition F&B requirements.
I have worked in hospitality and conferences
for the past 20 years in various departments,
including events, sales and revenue. This cross
departmental experience allows me to
collaborate, integrate and better understand
the needs of the client, suppliers, as well as the
business, which enables us to create mutual
value while ensuring the success of the show.
Sucessful events create shared value in
various ways, and sustainable practices are a
way in which clients can generate significant
positive impact. Clients are encouraged at
every point of the event to follow to the
CTICC’s greening policy which, when
implemented, has the
ability to lower the use of
natural resources,
minimise waste to landfill
while also creating jobs
and contributing to SMEs.
ISSUE 102
Chantal Croaster, Conference &
Exhibitions Services Manager, CTICC
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CONFERENCE & MEETINGS WORLD
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