OFMD NEWSLETTER_ISSUE 2-25

OF MD OPERATIONS AND FACILITIES MANAGEMENT DEPARTMENT

NEWSLETTER ISSUE 2:25

“Together

We Thrive: Empowering Balance, Value & Operational Excellence”.

wishes you a wonderful holiday season and a thriving year ahead.

?

What’s cooking this festive

Are you hosting this christmas Do you have a budget this festive?

What’s on the menu Set Goals for 2026?

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TABLE OF CONTENTS

CON T EN T

1

FROM THE DIRECTOR’S DESK

3 5 7

OFMD OVERVIEW

PROFESSIONAL APPOINTMENT: HEFMA

TRANSFORMATIONAL AWARD

2

HONORING THE INFLUENCE BEHIND OUR GROWTH

4

COMMERCIAL SERVICES

6 8

PROFESSIONAL DEVELOPMENT UPDATES

MEET NEW EMPLOYEES

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ACT OF KINDNESS

10

FINANCIAL WELLNESS

SAFETY TIPS

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2026 YEAR PLANNER GUIDE

11 13

OFMD 2025 YEAR-END FUNCTION

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THEIR SERVICE REMAINS, THEIR LEGACY ENDURES

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HONORING 2025 RETIREES

WHAT’S COOKING THIS FESTIVE

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FROM THE DIRECTOR’S DESK

Director-

Operations and Facilities Management Department

Israel Mogomotsi

A

This year has been a testament to what focused strategy, strengthened capacity, and committed teamwork can .

achieve

s we approach the final stretch of 2025, the Operations and Facilities Management Department (OFMD) has plenty to celebrate! Since our inaugural Newsletter earlier this year, our extraordinary OFMD team has worked tirelessly to turn the departmental strategic intentions into meaningful action, and I am delighted to share just some of what we have achieved together so far.

OFMD Strategies in Motion

The OFMD Strategy is now in place, fully developed, actionable and measurable! It will continue to evolve in line with our commitment to continual improvement and realisation of excellent service standards.

The Maintenance Strategy is also 95% complete, with clear short-term, medium-term and long-term plans to strengthen infrastructure maintenance. We are keeping a close eye on both strategies to ensure that they translate into tangible impact and are not just words on paper. Key performance indicators are also in place for monitoring and evaluation purposes.

We have also made progress with our commercial strategy development; we anticipate that it would be completed during the first quarter for 2026.

We have identified over 200 standard operating procedures that have been developed with a target date of June 2026.

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Building Operational Capacity

To strengthen our human capital and procurement capacity, we have reviewed our organisational structure to enhance alignment with our operational needs.

Recruitment processes are currently underway to fully capacitate our teams and some of the open vacancies will be filled in 2026. On the procurement front, we are making excellent progress on regularisation of contractors and service providers.

Archibus Update

The Archibus system rollout is progressing with some challenges that were not anticipated currently been addressed, and internal training has commenced to enable full adoption across all modules. Archibus will be intergrated with Oracle and we unticipate that once its complete it will transform how we manage and maintain our facilities.

Impactful Initiatives

We had an impactful event hosting World Food Safety Day in June 2025 and had a successful Arbor Day in September 2025 as part of the One Million Trees in a Day campaign. A total of 40 trees were planted, namely, 20 indigenous trees at Parktown Management Campus and 20 fruit trees at Ernest Oppenheimer Hall Residence. This is a small but meaningful step in our ongoing commitment; this initiative demonstrates our continued commitment to environmental sustainability.

In addition, we successfully hosted a South African Facilities Management Association (SAFMA) Breakfast on campus, bringing together leaders and experts from across the facilities management sector. Our aspiration is to host at least one annual facilities management event as part of our efforts to continuously learn from industry experts.

OFMD Staff Training and Development

This year for the first time we celebrate with Janice De Gouvea, the winner of the VC Transformation award, we are also very proud of the over 191 team members who are continuing with their adult education and training and the 46 team members who are committed to undergo their Recognition of Prior Learning / Artisan RPL , this is significant for us to see our own team members showing such commitment to further their studies.

New Recruits

A warm welcome to all our new recruits! We are thrilled to have you join our department and look forward to your contribution to the OFMD family.

Year-end Activities and Festivities

As the year winds down, let us finish strong by consolidating our achievements for the year-end report. Your dedication and hard work throughout 2025 deserve appreciation and celebration.

FROM THE

DIRECTOR’S DESK

2025 Key Challenges and Lessons Learned This year presented several challenges from which we have drawn valuable lessons: 1. Turnaround Time: Terminating old contractors at the end of 2024 before completing the regularisation project and tender process caused service delivery delays. We have now completed the tender process towards appointment of additional contractors.

Once the Legal Office finalises agreements with new contractors for all trades, service delivery is expected to improve significantly.

2. Restructuring and Recruitment Delays: Finalisation of the departmental restructuring and recruiting critical skills took longer than anticipated.

Completion is now expected in the first quarter of 2026, and this will be in accordance with the HR processes that the department has to comply with.

3. Maintenance Planning: Lack of timely maintenance project planning contributed to delayed execution timelines. Project planning processes have been strengthened to ensure better execution in 2026, and I am confident that our interventions will yield positive results.

Reflecting on these key challenges and lessons learned, we have taken deliberate steps to strengthen operational capacity to ensure improved performance going forward.

Our staggered Year-End Staff Function took place from 03–05 December 2025. It was a wonderful opportunity for us to celebrate, unwind, and enjoy time together as Team OFMD. The theme, Denim & Picnic, brought a relaxed, stylish atmosphere, and everyone who embraced the look added to the fun. One team member with an exceptional display of style walked away with the prize for Best Dressed.

I wish everyone a happy, safe and restful festive season and cheers to a remarkable year. Let us step into 2026 with the same energy, attitudes and even bigger ambitions.

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OF MD OF MD OPERATIONS AND FACILITIES MANAGEMENT DEPARTMENT

Honouring the

Influence Behind

Our Growth

W

e would also like to also take this opportunity to extend our heartfelt appreciation to our Deputy

Vice-Chancellor: Systems and Operations, Professor Ian Jandrell. His presence whether at strategic planning sessions, departmental engagements, or major OFMD events, continues to inspire and ground our work.

Professor Jandrell’s leadership reminds us of the importance of cultivating a strong organisational culture, fostering accountability, and investing in our greatest asset: our people. His consistent emphasis on training, development, and empowerment has played a significant role in shaping the direction and momentum of our department.

We remain grateful for his guidance, encouragement, and commitment to building a high-performing, values-driven community within OFMD.

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OFMD OVERVIEW

OFMD Call Centre Team

Trusted

Operations & Facilities Management

Partner 11

The Operations and Facilities Management Department (OFMD) delivers sustainable, customer-focused support that enables the University’s teaching, learning and research activities. OFMD is responsible for Maintenance and Operations, Energy, Utilities and GMR 2.1 Compliance, Transport and Fleet, Logistics, Warehouse and Workshop Spaces, Venue Allocation, Retail Operations, Dining Hall Catering, Wits Rural Campus, Professional Development Hub, Printing and Mailing, Stakeholder Relationship Management, Environmental Health, Call Centre, Contracts and Tenders and Finance. Guided by values of service excellence, prudent resource use, legislative compliance, collaboration, continuous staff development and ethical conduct, OFMD is committed to maintaining a safe, healthy, efficient and aesthetically pleasing campus environment.

department

Our provides essential services that enrich the student experience & support a productive, well-functioning work environment for staff.

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OUR SERVICE OFFERING

MAINTENANCE & OPERATIONS • • • •

Electrical Mechanical Buildings Civils

ENERGY, UTILITIES & GMR 2.1. COMPLIANCE • • •

Energy Utilities GMR 2.1 Compliance

TRANSPORT & LOGISTICS • • • • •

Passenger Transport Fleet Operations Venue Allocation Logistics Warehouse and Workshop Spaces

COMMERCIAL SERVICES • • • • • • •

Retail Operations Dining Hall Catering Wits Rural Campus Professional Development Hub Printing and Mailing Car Wash Golf Cart Hire

ENVIRONMENTAL SERVICES • • • •

Cleaning and Hygiene Pest Control Grounds and Landscape Waste Management

OF MD OPERATIONS AND FACILITIES MANAGEMENT DEPARTMENT

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OUR

VALUES

THRIC! WE NEVER MISS A

We remain committed to upholding our THRIC Values as the foundation for how we engage with our employees and all our stakeholders.

Our values include T-Trust: having reliability with due care. Faith, belief, confidence and certainty H-Honesty: Lead by example, be authentic. Moral correctness, honour, integrity, ethics, principles and virtue R-Respect: Ubuntu. Esteem, high regard, acclaim, approval, appreciation and estimation I-Integrity: I walk the talk. Honesty, decency, fairness, sincerity, truthfulness and trustworthiness C-Collaboration: Team up and talk.

Cooperation, participation, partnership, association, concert and teamwork.

RESPECT

TRUST

HONESTY

INTEGRITY

COLLABORATION

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COMERCIAL SERVICES

C

ommercial Services is establishing itself as a strategic, future-focused portfolio within OFMD, driven by a vision that balances financial sustainability, operational excellence, and an improved campus experience.

Through clear systems, data-led decision-making, and purposeful leadership, the portfolio aims to modernise dining, retail, hospitality, and commercial operations. Key opportunities include revitalising retail, rethinking dining models, expanding production capability, and positioning Wits Rural as an academic-tourism asset.

This intentional approach is building a commercial ecosystem that is relevant, innovative, and aligned with the evolving needs of students, staff, and external markets, strengthening services that reflect and enhance the Wits identity.

Deputy Director of Commercial Services

Rishaka Shitlhelana

Executive Q&A Interview Congratulations on your appointment.

To start, could you share a brief overview about yourself and your professional background?

“Thank you. My career has consistently been shaped at the crossroads of service, strategy, and people. I come from a background in hospitality and commercial operations, where I have led multi-site portfolios and complex service environments that required both strong financial acumen and a deep commitment to experience and quality. Over the years, I have been responsible for driving revenue growth, embedding cost-accounting discipline, and ensuring that every service model whether dining, retail, or operational support is both financially sustainable and operationally sound.

My approach to leadership is rooted

in clarity, structure, and purpose. I believe that excellence comes from systems that work, data that guides decisions, and teams that understand both the ‘why’ and the ‘how.’ I have always worked to build environments where financial performance and service excellence are not competing priorities but mutually reinforcing ones.

What drives me is helping institutions evolve in meaningful, sustainable ways where commercial performance supports broader organisational impact. In this role at Wits, I see the opportunity not just to manage services, but to shape a commercial ecosystem that is aligned with the needs of the University and the people it serves quietly, intentionally, and with lasting effect.”

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Commercial Services is a newly formalised portfolio under OFMD. What is your strategic vision for this section over the next 12–36 months?

“Our vision is to shape Commercial Services into a portfolio that is not only financially sustainable, but culturally and operationally impactful. Over the next 12 to 36 months, we are looking at a commercial ecosystem that supports the student experience, strengthens the institution’s resilience, and reflects a modern, future-focused university environment. The focus in this phase is building strong foundations clear systems, defined processes, and a committed team so that when we do scale, we scale with purpose and momentum in our phase two approach.”

What are the key commercial units or revenue-generating areas you believe hold the greatest potential for growth within OFMD? “We believe the greatest potential lies in reimagining what already exists and repositioning it for greater relevance and revenue impact. Retail spaces can evolve into environments that better reflect campus culture, student identity, and modern expectations.

Dining halls can shift from outsourced dependency to a more internally managed model provided we rethink procurement frameworks, cost structures, and menu strategy to ensure agility and sustainability. Wits Rural has significant untapped potential.

Its unique location and seasonality allow us to target external markets through value-add pricing, especially during the university’s academic off-peak periods, which coincide with peak tourism demand. By leveraging Online Travel Agencies (OTA), we can position it as a differentiated academic-tourism and cultural learning asset that generates meaningful external revenue.

In addition, there is an opportunity to reposition the Highfield Dining Hall into a true Central Production Kitchen not only serving internal demand but extending into catering services for external clients, supported by delivery and scalable production models.

Events and functions also offer room for growth, where Wits can be positioned not just as a venue but as a destination for academic, cultural, and corporate engagement. In all of this, growth is not just about increasing revenue it’s about shaping experiences, improving institutional identity, and building commercial relevance that aligns with the Wits of the future “ How do you plan to strengthen the commercial viability and sustainability of existing services such as dining halls, retail, and wits rural campus etc?

“It begins with understanding and structure. We are building systems that ensure services are reliable, consistent, and responsive. This means refining processes, clarifying roles, strengthening operational controls, and aligning with partners and stakeholders. But it also means listening to students, staff, and the wider university community so that we are building services that meet real needs and reflect the lived

experience of our campus. Progress will be steady and intentional, and over time, these services will operate with more purpose, identity, and impact.”

In your view, what are the critical success factors for commercialisation in a public higher-education environment?

“In this space, commercialisation succeeds when it is guided by purpose, adaptation, and trust. A university cannot simply copy private-sector models; it must find a version that respects its academic mission and student reality. Commercial decisions must be informed by reliable data, grounded in fairness, and built in a way that strengthens not competes with the institution’s core function. The work needs to be both pragmatic and principled, always asking: does this serve the institution and its people?”

Commercial Services requires balancing revenue generation with service quality.

How do you intend to ensure that both objectives are met?

We don’t see these as opposing principles.

When a service is well-designed, clearly structured, and responsive to its audience, it can be both financially sustainable and deeply valuable. My approach is to build models that don’t force a choice between the two. We will strengthen partnerships, improve clarity in what we offer, and

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measure value not only in rands, but in experience, satisfaction, and cultural impact. A thriving service must work commercially but also make the people it serves feel seen and supported.

What opportunities do you see for innovation within our commercial units, particularly in the areas of customer experience, technology, or new service offerings?

Innovation for Commercial Services is not about disruption for its own sake it’s about evolving intelligently.

In dining and retail, we can introduce digital ordering platforms, self-service kiosks, scan-and-go technology, loyalty systems linked to student cards, and data-driven menu and product strategies that reflect real behaviour.

Spaces like the PDH Café can become digitally enabled social hubs, blending hospitality, culture, and learning, while the Central Production Kitchen can apply production software, automated stock control, and delivery tracking to serve internal and external markets more efficiently.

Wits Rural presents a different but exciting innovation path where OTA integration, digital guest platforms, and tech-enabled booking systems can position it as an academic tourism and experiential learning destination

during off-peak academ. Across all units, technology enhance convenience, relevance, and experience introduced deliberately, at the right pace, and always in a way that supports the core Wits identity and the people it serves.

How will your leadership contribute to improving operational effeciency and financial performance across commercial units?

My leadership is grounded in clarity, consistency, and accountability. I believe in defining expectations, building trust through transparency, and empowering people to do their best work. I will focus on establishing systems that last, decisions that are informed by data, and frameworks that provide stability while allowing innovation. The aim is not to lead loudly, but to lead with purpose creating a culture where performance is expected, supported, and measured, not just assumed.

Looking ahead, what emerging trends in commercial services do you believe OFMD should prepare for or leverage?

“The future of campus services is being shaped by the same forces transforming the broader service industry where experience, convenience, and personalised value are now expected, not optional. Students and staff increasingly seek services that feel seamless, modern,

and reflective of how they live: mobile ordering, frictionless payments, hybrid spaces, authentic food culture, and services that are responsive rather than static. Rising costs will demand smarter design, multi-use spaces, and service models that are financially efficient yet still human-centered.

needs, but make people want to stay, engage, and belong making Wits a place where the experience itself is part of the value. “

At the same time, the external market is shifting with consumers gravitating toward brands and environments that feel intentional, curated, and aligned with their identity. To attract and retain this market, Wits must strike the balance between institutional service and competitive value, between public mission and contemporary experience. Trends like experiential dining, digital-first retail, sustainability, wellness-focused menus, and data-driven decision-making are no longer future concepts they are present realities. For Wits to lead, not follow, we must create services that not only meet

“We are in a moment of intentional transition. Change won’t happen all at once, and it won’t be loud, but it will be deliberate, meaningful, and aligned with who we are becoming as a division and then as a university. We are building services that contribute to belonging, improve how people experience campus, and strengthen Wits for the future. Over time, the results will speak for themselves not because we promised loudly, but because we built carefully, purposefully, and with the Wits community in mind.”

What message would you like to share with the Wits community about the future direction of Commercial Services?

vision

Our is to shape Commercial

Services into a portfolio that is not only financially sustainable, but culturally and operationally

impactful.

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PROFESSIONAL DEVELOPMENT UPDATES

Learn

Collaborate Excel &

W

Thrive

hat happens if we train our employees and they leave?

But what happens if we don’t, and they stay?” This is the ultimate reason why our department, together with its employees, continually seeks opportunities to enhance both professional and personal development. This remains a key objective to ensure that our teams possess the necessary competencies to perform their roles effectively and with confidence.

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ADVANCED DRIVING TRAINING FOR OUR FLEET

At Wits university, and within the Operations and Facilities Management Department (OFMD), personal and professional growth is not just encouraged, it is part of who we are. We take pride in investing in our people, and our Transport and Fleet Team have once again demonstrated the power of continuous development.

Our drivers recently completed an Advanced Driving Course, a vital skillset for anyone operating vehicles in a dynamic, fast-paced environment. This specialised training goes far beyond everyday driving, it equips our team with: • • • •

A deeper understanding of vehicle handling and control Enhanced road safety awareness The ability to anticipate and respond to complex driving conditions Increased vigilance and confidence behind the wheel

These competencies are essential as the University continues to prioritise road safety and reduce the risk of incidents on and off campus. By empowering our drivers with advanced skills, we are preparing them to navigate real-world driving challenges with confidence, precision, and responsibility.

We are incredibly proud of the Fleet Team for embracing this opportunity and for their commitment to excellence. Their growth reflects our department’s dedication to developing skilled, capable, and safety-conscious professionals who contribute positively to the Wits community every day. Well done to the team, your dedication keeps Wits moving safely and smoothly!

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PROFESSIONAL APPOINTMENT: HEFMA

MAKING

MOVES

BEYOND THE UNIVERSITY

The Operations and Facilities Management Department takes immense pride in our employees who not only excel in their day-to-day roles but also extend their influence across the facilities management profession, nationally and internationally. Today, we are thrilled to celebrate one of our own, Nare Mokobane, Cleaning Operations Manager within Environmental Services, who has been elected as an Executive Member of the Higher Education Facilities Management Association of Southern Africa (HEFMA) as a Director: Business Partnering and Professional Affair.

Nare has been an active and impactful HEFMA member for several years, making significant contributions to its growth and strategic programmes. She previously served as HEFMA Chairperson of the South Gauteng Regional Chapter, playing a pivotal role in establishing the chapter as a dynamic platform for regional collaboration, benchmarking, and knowledge-sharing across higher education institutions.

Her dedication and leadership were further recognised when she was selected as part of the award-winning team at the 2024 Association of University Directors of Estates (AUDE) Awards, where her contributions and representation at the AUDE Summer School in Newcastle, United Kindom. elevated HEFMA’s and Wits Universities visibility and excellence on an international stage.

Nare’s achievements shine a spotlight on the talent and capability within the university. Her journey is a powerful reminder that when we invest in growth, lead with passion, and collaborate with purpose, we can make a meaningful impact far beyond our immediate environment.

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DINING HALL CATHSSETA COMPETENCY COURSE

Celebrating Growth, Skill, and Culinary Excellence!

There is something truly exciting cooking in our Dining Hall Catering Services and it is not just on the stoves! We are proud to celebrate Hilda Monageng and Mbavhalelo “Bhabalelo” Mashapha, who have reached a remarkable professional milestone. Both have successfully completed their Professional Cookery Training through Tsebo, accredited by Culture, Arts, Tourism, Hospitality and Sport Sector Education and Training Authority (CATHSSETA), marking a significant step forward in their culinary careers.

By investing time and effort into expanding their skills, Hilda and Bhabalelo have demonstrated the spirit of continuous improvement that drives outstanding service in our dining halls. We value and appreciate their commitment to personal growth and service excellence, which are qualities that uplift not only our operations but also the dining experience of every student and staff member being served.

Please join us in congratulating them on this milestone and wishing them even greater success ahead!

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A

Transformational WIN for OFMD

W

e are extremely proud to recognise and celebrate our colleague, Janice De Gouveia, Operations Administrator within the Office of the Director in the Operations and Facilities Management Department (OFMD), who has been honoured with a Transformation Award at the Vice-Chancellor’s 2025 Awards Ceremony.

Janice received this prestigious award for her leadership in driving the successful development, planning, and implementation of the Adult Education and Training (AET) Programme within OFMD. Through her dedication, the programme has created life-changing opportunities for employees with limited formal education, empowering them to strengthen their literacy, numeracy, and communication skills.

A previous article highlighting the AET initiative and the real-life stories of how the programme has transformed employees’ lives was shared here: [2025-07 - AET and learnership programmes are back - Wits University].

This recognition not only reflects Janice’s individual excellence, commitment, and compassion, but also highlights the meaningful impact she continues to make within the broader Wits community. The Transformation Award honours individuals and teams who advance inclusion, diversity, and social cohesion at Wits and beyond, and Janice’s contribution exemplifies these values in action. Full Wits Article: 2025-10 - Excellence, relevance and societal impact celebrated at VC’s Awards - Wits University.

OF MD OF MD OPERATIONS AND FACILITIES MANAGEMENT DEPARTMENT

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Behind every great project is a team full of talent, curiosity and downright interesting individuals.

Each member contributes unique strengths and perspectives, helping us deliver exceptional results and drive innovation.

Dive in, get to know them, and discover the skills, passions, and maybe even the secret superpowers that make this team one-of-a-kind!

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MEET NEW EMPLOYEES

OF MD OPERATIONS AND FACILITIES MANAGEMENT DEPARTMENT

JOJO

AYANDA QUANTITY SURVEYOR

W

e are delighted to welcome Ayanda Jojo to the team! Originally from Mount Frere in the Eastern Cape, Ayanda later moved to Johannesburg to complete his BSc Honours in Quantity Surveying at Wits University. With more than 11 years of experience, working across diverse sectors including education, government, healthcare, retail, residential, and facilities management.

His experience spans both Quantity Surveying and Project Management, and he has previously served as an Associate Director, roles that have strengthened his technical skills, leadership abilities, and passion for people.

As a registered Professional Quantity Surveyor (PrQS) with a BSc Honours Quantity Surveying, Ayanda brings a deep appreciation for numbers, accuracy, and the strategic thinking behind cost forecasting. He enjoys the clarity that numbers provide and the satisfaction of bringing ideas to life through construction and development. He looks forward to sharing his knowledge, contributing to the University’s financial goals, and deepening his understanding of institutional operations.

Outside of work, Ayanda is a sports enthusiast, especially when it comes to football, both playing and watching. He also loves exploring great food in beautiful spaces and spending time with good company. His guiding principle? Always strive to be kind and a good person.We are excited to have you join the team, Ayanda.

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JONAS

KELEBOGILE TECHNICAL SUPERVISOR

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e are excited to welcome Kelebogile Jonas to the OFMD team! Born in Mafikeng and raised in Tlhabane, Rustenburg, Kelebogile’s early life instilled in her a strong sense of hard work, curiosity, and a love for understanding how things function, qualities that naturally guided her into the technical field.

Kelebogile began her career in the electricity and transformer industry as a Test Technician, and later expanded her experience in the FMCG sector, working as both a Packaging Technician and Process Operator. Her transition into the public sector opened the door to project management, where she developed solid expertise in planning, coordination, supervision, and contractor management. She holds a National Diploma in Electrical Engineering, an Electrician Trade Test, a Bachelor’s degree in public administration, and several certificates in project and maintenance management.

Passionate about preventive maintenance and continuous improvement, she approaches challenges by identifying root causes, collaborating with teams, and implementing practical solutions. Outside of work, Kelebogile enjoys relaxing with family and friends, going out, listening to music, and catching a good soccer or cricket match.

She lives by powerful principles: Always do good, even when no one is watching. We are thrilled to have such a dedicated and values-driven professional join our department. Welcome to the team, Kelebogile

RAHLOGO KGOBUDI

TECHNICAL SUPERVISOR

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e are pleased to welcome Kgobudi Rahlogo to the OFMD team.

Originally from the village of Pankop near Hammanskraal, Kgobudi brings extensive experience from a career that began in 1994 within Electrical Engineering. Over the years, he has worked across multiple industries, including steel and food manufacturing, printing, and facilities management while also running his own company and serving in roles at Government Printing Works and the University of Pretoria.

Kgobudi holds a Master’s Degree in Business Administration and is passionate about work that aligns with both his technical background and leadership experience. Stepping into the role of Technical Supervisor felt like a natural fit, and he is most looking forward to delivering excellent customer service and ensuring high levels of client satisfaction.

He thrives on solving maintenance challenges, especially seeing a project through to completion and meeting the client’s expectations. His hands-on approach and willingness to support his team help keep momentum during demanding tasks.

Outside of work, Kgobudi describes himself as easy-going, with a love for laughter and good humour. To unwind, he enjoys watching TV, exploring professional videos on LinkedIn, and spending quality time with his family.

Guided by the principle, Do for others what you would like them to do for you, he brings both professionalism and warmth into his new role. A warm welcome to the team, Kgobudi.

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JAMA

VUSIMUZI TECHNICAL SUPERVISOR

J

oin us in welcoming Vusimuzi Jama to OFMD. Originally from Tumahole, Parys in the Free State, he brings extensive mechanical and project management experience, having progressed from Artisan Fitter to Chief Works Inspector-Mechanical.

He joins Wits with strong technical and academic credentials, including a Trade Test Certificate, a National Diploma in Mechanical Engineering, and a BCom in Project Management.

Vusimuzi was drawn to the Technical Supervisor role as the next step in his career, an opportunity to combine hands-on engineering expertise with leadership, mentorship, and collaborative project delivery. He looks forward to learning from experienced colleagues and contributing to high-impact solutions within the University.

He enjoys tackling new and unfamiliar maintenance challenges and keeps his team motivated through clarity, positivity, and consistent support. Outside of work, he unwinds with movies, light reading, or quiet moments of reflection.

He believes in keeping an open mind, adjusting to change, and improving steadily each day. We are thrilled to have you on board, Vusumuzi!

RAVELE PHOPHI

PROJECT PROGRAMME MANAGER

L

et us extend a warm welcome to Phophi Ravele to the team! Born and raised in Venda, Thohoyandou in Limpopo, Phophi has built a dynamic career across multiple sectors, including private industry, national government, SOEs, mining, telecommunications, and pharmaceuticals.

In every role, one constant has remained: his passion for Project and Programme Management. He describes the field as his calling, driven by his desire to see the bigger picture, understand project needs from inception to close-out, and learn from the uniqueness each project brings.

Phophi holds qualifications in Civil Engineering and Project Management, which have shaped his holistic approach to delivering complex projects. He values listening, collaboration, and understanding client needs.

In his new role, Phophi aims to understand the organisation’s culture, refine project structures, and strengthen streamlined delivery. He is especially committed to client satisfaction and building strong collaborative relationships grounded in listening and teamwork.

A lover of nature, Phophi recharges by spending time outdoors and has recently taken up deep sea fishing as a fun new hobby. Guided by the belief that everyone is important in life, he approaches both life and leadership with humility and a willingness to learn from every situation, positive or negative.

We are delighted to welcome you to the team, Phophi.

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MOTHIBA PALESA

QUALITY MANAGEMENT SPECIALIST

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e pleased to announce the arrival of Palesa Mothiba. She is a dedicated Quality professional with over 10 years of hands-on experience in quality control, auditing, process optimisation, and continuous improvement within manufacturing environments. She holds a National Diploma and BTech in Mechanical Engineering, a Higher Certificate in Project Management, and is currently completing her Honours Degree in Mechanical Engineering.

She is trained in ISO 9001:2015 implementation and is a certified ISO 9001:2015 Lead Auditor. Born and raised in Taung in the North West.

Her career in Quality began after joining the automotive industry as a Quality Engineer Intern, where she discovered her passion for problemsolving, system thinking, and driving process reliability. She is particularly interested in how organisational culture influences quality outcomes, and believes that while tools and systems are important, lasting improvement depends on individuals taking ownership of quality and embedding it into the organisational culture.

Palesa is committed to contributing to a strong culture of continuous improvement within the department. She enjoys analysing processes, identifying gaps, and implementing practical solutions that enhance standards, strengthen compliance, and improve service delivery.

Outside of work, she is competitive by nature, especially when it comes to board games and she enjoys spending quality time with her family, exploring new activities, and trying new restaurants.

MOKGOSI LEBOGANG

GRAPHIC DESIGNER

P

lease help us welcome Lebogang Mokgosi to our team! Born in Tembisa, Ekurhuleni and raised in Tsetse Village in Mahikeng, Lebogang’s creative journey began while studying Computer Science, and evolved further through Web Applications and Development. With experience spanning graphic, web, and multimedia design as well as digital marketing, she has worked across industries including tourism, media, and digital agencies, and previously served in the Wits Marketing Division as a Web Content and Digital Developer.

Lebogang holds a National Diploma in Web Applications and Development, a certification in Digital Marketing Fundamentals, and is currently completing her BCom in Digital Marketing. She finds inspiration in technology trends, everyday visuals, and clean, organised spaces that fuel her creativity.

Branding is her favourite part of design, and she particularly enjoys building visual identities from concept to completion. Her go-to toolkit includes Adobe Creative Suite and her favourite creative companions? Her DJI Pocket 3 camera and iPhone.

A project she is most proud of is leading a full rebrand for a client, an experience that challenged her both creatively and strategically. Watching a concept evolve into a fully realised brand remains one of the most rewarding experiences for her.

Outside of work, Lebogang unwinds with long walks, podcasts, and good music. A fun fact about her? She once completed the 42km Soweto Marathon. A testament to her discipline and determination both inside and outside the creative world. Welcome to the team Lebogang!

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Celebrating

our everday Heroes

AN ACT OF KINDNESS

Mr Mpanza(left): Wits Bus Driver & Mr Elvis Mvambi(right) Operations Manager: Transport & Fleet Management

Mr Sipho Mpanza, from Thokoza in Ekurhuleni, Gauteng, is a husband and father of four. He shared that his work is driven by the desire to give his family a better tomorrow, and this purpose guides how he approaches his role every day.

He located a student’s wallet and ensured it was safely returned, demonstrating our departmental values (THRIC). He shared that his work is guided by respect, responsibility, and a commitment to maintaining a trustworthy relationship with the students and staff he serves. For him, trust is built through consistent actions that reflect integrity and genuine care.

Q&A 1. What guides your approach when working with the Wits community on your daily routes?

A: As a driver, I remind myself that my role is to serve with integrity. Students rely on us, and it’s important that they feel confident and safe when using our services.

2. What does kindness mean to you personally?

A: I believe that if you want to be treated well, you must treat others well. Even when no one is watching, your conscience speaks.

The way you treat people matters because the world has a way of returning what you give. Living an honest and truthful life is something I value.

3. When did your journey as a bus driver begin?

A: I started in 1995 at Putco buses. Over the years, I’ve learned the importance of discipline and time management.

You become familiar with your regular passengers and their patterns, but you also learn that keeping to schedule is essential.

If I am late, everyone who depends on me is delayed, so time management is not just about me; it affects the whole community.

4. How has your experience been since joining Wits?

A: I joined Wits in 2016. Working with students teaches you patience. They might challenge you at times, but you learn to remain calm and keep a patient heart.

5. What do you enjoy most about being a bus driver?

A: I truly enjoy it. Driving is my passion, I chose it. People often ask why I haven’t moved to other positions, but for me, being a bus driver is fulfilling. It gives me purpose.

6. What message would you share with someone aspiring to become a driver?

A: When working with people, anger should never be the response. If there’s a misunderstanding, address it professionally and move forward. If you make a mistake, apologise and continue. Don’t let pride get in the way, own your actions and keep improving.

“Living truthfully is a beautiful thing, when you treat others right, the universe finds a way to give it back to you.” - Mr Mpanza

45

JANUARY IS REAL

Plan for January now by setting aside a

portion of your income for school fees, utilities, and other household costs, ensuring a smooth and stress-free start to the new year.

1 2 3 4

4

STEPS TO

START

LETS TALK FESTIVE FINANCE!

CREATE A REALISTIC BUDGET • List income + essential expenses (bills, groceries, transport).

• Allocate a set amount for gifts, food, and festivities.

• Stick to your limit to avoid Janu-worry stress.

PRIORITISE MEANINGFUL GIFTS • Choose thoughtful gifts that match the person’s interests.

• Consider low-cost experiences: family outings, shared meals, home activities.

• Use affordable alternatives (DIY gifts, baked goods, gift exchange with limits).

RESIST IMPULSE PURCHASES • Seasonal sales tempt you, pause before buying.

• Ask: Do I really need this?

Does it fit my budget?

• Use the 24-hour rule for non-essential items.

MANAGE DEBT RESPONSIBLY • Avoid taking on new debt for holiday spending.

• Focus on paying off high-interest accounts first.

• Use cash or debit where possible to stay disciplined.

Source: Life Health Solution

SAFETY FIRST

FESTIVE SEASON GENERAL SAFETY TIPS

We deeply care about your safety and wellbeing. As the holidays approach, let’s keep safety at the heart of our celebrations. Enjoy the season with peace of mind by protecting yourself, your loved ones, and your belongings. » Exercise caution when travelling alone at night, walking through isolated areas, or socialising in unfamiliar environments. » Prioritise your personal safety by avoiding the acceptance of drinks or transport from individuals you do not know. » Always plan safe and reliable travel arrangements to and from any venue. » Inform trusted family or friends of your whereabouts and use tools such as WhatsApp Live Location to share your real-time location when necessary. » Avoid sharing your actual location in real-time or posting your movements on social media.

47

TRAVEL SMART, TRAVEL SAFE,

ARRIVE ALIVE The festive season is officially upon us and while the excitement is high, so is the pressure on South Africa’s roads. To help our Wits community travel safely, we sat down with our very own Transport and Fleet Manager,

Mr. Elvis Mvambi, who shared practical, insightful, and sometimes eye-opening guidance for motorists heading into the busiest travel period of the year.

What Should Drivers LookOut For?

2

1

Poor Trip Planning

4

3

Alcohol & Drug Use

Driving under the influence remains a major cause of fatal crashes. Alcohol affects coordination and judgement making even short trips extremely dangerous.

Good planning saves lives,” he emphasizes. Route planning, vehicle checks, rest stops, weather updates, luggage considerations, and even snacks and emergency numbers should form part of your pre-trip routine.

Fatigue

Fatigue affects everyone.

It slows reactions, reduces alertness, and impairs decisionmaking. Elvis stresses the importance of being mentally and physically rested before any long-distance journey.

5

Speeding

Exceeding the speed limit increases the likelihood of losing control. Speeding is not just illegal, it is deadly.

Ignoring Road Signs

Traffic signals and road markings exist to protect all road users. Disobeying them can have catastrophic consequences.

COMMON HOLIDAY,

DRIVING MISTAKES

The most frequent errors during peak season include:

• Drunk driving • Excessive speeding • Reckless overtaking • Distracted driving (especially mobile phones) • Not wearing seatbelts • Ignoring traffic lights • Driving unroadworthy vehicles • Overloading • Disobeying traffic officer instructions

As we head into the festive season, many of us will be travelling across provinces to be with loved ones.

With increased traffic volumes, the risk of accidents rises significantly, mostly due to human behaviour.

Let us make responsible choices: obey traffic rules, respect other road users, stay alert, and Arrive Alive.

Operations Manager: Transport & Fleet Management 49

2026

Year Planner Guide

The Elevation Blueprint for a Stronger Year

A focused guide to help you start the year with clarity and purpose.

Envision Bigger: Start the year with a vision that stretches your potential.

Ask yourself: What does my next level look like?

Action: Define 3 bold goals for 2026, one for work, one for personal growth, and one for your future.

Design Powerful Systems: Success depends on structure, not motivation.

Action: Create systems that support your goals, organised files, monthly planning, improved workflows, and clear routines that help you work smarter, not harder.

Build an Excellence Network Your environment shapes your elevation.

Action: Strengthen your relationships at work and in your personal life. Connect with people who inspire growth, collaboration, and accountability.

Prepare for Opportunity Opportunities favour the prepared.

Action: Update your skills, plan your finances early, elevate your performance, and be ready to say yes when the right door opens.

Guard Your Energy Protect the mindset and habits that fuel your success.

Action: Prioritise rest, set boundaries, schedule downtime, and commit to practices that keep you clear, focused, and strong.

Thrive at Work in 2026 Ɲ Show Up With Intention Ɲ Take Ownership Ɲ Communicate with Clarity Ɲ Deliver Excellence Ɲ Stay Solution-Focused Ɲ Respect Time Ɲ Keep Learning Ɲ Protect Professional Relationships Ɲ Guard Your Energy Ɲ Celebrate Wins

51

YEAR-END FUNCTION

2025

THEME: DEMIN & PICNIC 53

2025 RETIREES

Celebrating a Legacy of Service and Dedication

W

e extend our heartfelt appreciation to our retirees whose years of dedication, skill, and commitment have shaped the strength of our department. Your contributions leave a lasting legacy, and your impact will continue to guide us long after your next chapter begins.

Thank You for your outstanding service and dedication.

55

In cherished memory of those who walked this journey with us

service

Their remains, their legacy endures NAME

SURNAME

POSITION

» Nicholas

Matthes

DEPUTY DIRECTOR: RETAIL & HOSPITALITY

» Llenga

Kutumela

FOOD SERVICE ASSISTANT

» Gomontlemang Sebeela

FOOD SERVICE ASSISTANT

» Aluwani

Muthivhi

OPERATIONS ADMINISTRATIVE ASSISTANT

» Mduduzi

Khambule

PLUMBING MAINTENANCE WORKER

» Andries

Makgori

ASSISTANT PLUMBING: MAINTENANCE WORKER

» Lindela

Mbatha

GENERAL MAINTENANCE WORKER

» Thabiso

Mofokeng

GENERAL WORKER-GROUNDS

» Tracy

Mhlongo

GENERAL WORKER: CLEANING

» Elizabeth

Monkoe

GENERAL WORKER CLEANING

» Phumzile

Lukhele

GENERAL WORKER: CLEANING

» Khomisani

Mabasa

GENERAL WORKER CLEANING

57

WHAT’S COOKING THIS FESTIVE SEASON?

“Festive Season

Magic Starts in

the Kichen”.

The festive season has finally arrived, and this year, we are keeping the celebration close to home! What better way to elevate your holiday cooking than by tapping into the exceptional culinary talent we have right here in OFMD? We are delighted to showcase the festive flair of our very own Executive Sous Chefs, Chef Cornell Miti and Chef Rouje Letswalo who have put together seasonal recipes and menu inspirations to help you add flavour, warmth, and a touch of magic to your table this festive season.

59

W

e asked our very own Executive Sous Chefs, Chef Cornell Miti and Chef Rouje Letswalo, to share their favourite festive recipes and menu inspirations to help you create unforgettable meals this December.

Chef Cornell draws inspiration from the season itself, the abundance of fresh, local ingredients and the atmosphere of gratitude, warmth, and celebration that comes with this time of year.

Chef Rouje’s approach is rooted in nostalgia, shaped by memories of childhood Decembers: long outdoor tables, laughter drifting through the air, and the unmistakable aroma of something delicious roasting or braaiing in the background.

Chef

Cornell Miti

RECIPE

Chef

Rouje Letswalo

RECIPE

See recipes on next page

61

Explore

Chef-Curated Recipes 63

South Africa’s InspiredCurated Christmas Menu

Grilled Zululand Queen Pineapple, Mango & Smoked Chicken Salad | Serves: 4

STARTERS / APPETIZERS

INGREDIENTS • 1 medium Zululand Queen pineapple (about 500 g), peeled & cut into wedges.

• 2 ripe mangoes (about 400 g), diced.

• 250 g smoked chicken breast thinly sliced.

• 1 small red onion (80 g) thinly sliced.

• 30 g fresh coriander leaves • 100 g baby spinach or rocket • 2 tbsp sweet chilli sauce (30 ml) • 1 tbsp olive oil (15 ml) • Juice of 1 lime (20 ml) • Salt & pepper to taste METHOD Grill pineapple wedges until caramelized. Toss greens, mango, onion, coriander. Layer smoked chicken. Drizzle chilli–lime dressing. Garnish with pineapple.

Creamy Potato Salad with Green Goddess Vinaigrette | Serves: 6 INGREDIENTS • 1 kg baby potatoes, halved.

• ½ cup mayonnaise (120 g) • ½ cup sour cream (120 g) • ½ cup mixed fresh herbs (parsley, basil, chives – about 30 g) • 2 tbsp lemon juice (30 ml) • 1 garlic clove, minced.

• Salt & pepper to taste METHOD Boil potatoes until tender, drain & cool.

Blend herbs, mayo, sour cream, lemon, garlic. Toss potatoes. Chill before serving.

65

Malva Pudding with Chilli Biltong Dust Vanilla Ice Cream | Serves: 6 INGREDIENTS

FRIANDISE VALLEY DESSERTS

• 250 g flour • 200 g sugar • 2 eggs • 250 ml milk • 2 tbsp apricot jam (30 g) • 250 ml cream (for sauce) • 1 tsp baking soda (5 g) • 500 ml vanilla ice cream • 2 tbsp biltong dust mixed with chilli flakes METHOD Bake pudding at 180°C for 40 min. Pour cream sauce over hot pudding. Serve with ice cream sprinkled with biltong dust.

Strawberry, Greengage & Cream Trifley | Serves: 4 INGREDIENTS • 300 g sponge cake, cubed.

• 500 ml custard • 200 g strawberry jelly mixed with warm water.

• 200 g greengage jelly mixed with warm water.

• 250 ml whipped cream METHOD Layer sponge, custard, fruit, cream in trifle bowl. Chill before serving.

Sticky Succulent Beef Short Ribs Serves: 6 INGREDIENTS • 1.5 kg beef short ribs • 100 ml soy sauce • 100 ml honey • 2 tbsp brown sugar (30 g) • 3 garlic cloves, minced.

• 1 tbsp grated ginger (15 g) • 1 red chilli, chopped.

• 250 ml beef stock

Fresh Pumpkin Leaves with Tomato & Onion Chutney | Serves: 4

ENTREES / SHOWPIECES

METHOD Marinate ribs overnight. Roast at 160°C for 2.5 hrs. Brush with sticky glaze, roast 20 min more.

INGREDIENTS • 300 g pumpkin leaves, washed.

• 2 medium tomatoes (200 g), chopped.

• 1 onion (100 g), chopped.

• 2 garlic cloves • 2 tbsp oil (30 ml) • Salt & pepper METHOD Blanch leaves. Sauté onion, garlic, tomato into chutney. Toss leaves in chutney.

67

The Summer

BRAAI Festive Menu

69

Authentic Peri-Peri Braai Chicken Yield: 10 portions | Portion Size: 1 Quarter Chicken INGREDIENTS

Peri-Peri Marinade

• 10 whole chicken quarters • ¾ cup lemon juice and vinegar • ½ cup olive oil • 8 cloves garlic, crushed • 2 tbsp smoked paprika • 2 tbsp peri-peri flakes OR 6–8 fresh birds-eye chillies • 1 tbsp cayenne pepper • 2 tbsp tomato paste • 2 tsp salt

FESTIVE FEASTS

• 1 tsp black pepper Peri-Peri Baste (for the braai) • ½ cup melted butter • 2 tbsp lemon juice • 1 tbsp paprika • 1 tbsp peri-peri • 1 tbsp honey (balances the heat) METHOD 1. Combine all marinade ingredients.

2. Score the chicken lightly for deeper flavour penetration.

3. Pour marinade over chicken. Marinate overnight or at least 8 hours.

4. Prepare medium-hot coals.

5. Braai the chicken skin-side up for 20 minutes.

6. Turn, baste generously, and braai for another 20–25 minutes until cooked through.

7. Finish with a final baste before serving

Smokey Garlic Braai Potatoes Yield: 10 portions | Portion Size: 150 g INGREDIENTS

• 2 kg baby potatoes • 150 g butter • 5 cloves garlic, minced • 2 tsp smoked paprika • 1 tbsp thyme • Salt & pepper

METHOD 1. Parboil potatoes for 10 minutes.

2. Toss with butter, herbs and spices.

3. Wrap in foil packets.

4. Braai for 20–30 minutes until soft and lightly charred.

Beef Tongue With Mustard & Chutney Glaze Yield: 10 Portions | Portion Size: 150 g Cooked INGREDIENTS

Simmering Stock • 1 whole beef tongue • 1 onion • 1 carrot • 1 celery stick • 2 bay leaves • Peppercorns • 1 tbsp salt Glaze • ½ cup chutney • 2 tbsp mustard • 2 tbsp brown sugar • 1 tbsp vinegar METHOD

1. Place tongue and aromatics in pot, cover with water.

2. Simmer for 2–3 hours until soft.

3. Peel the tongue when still warm.

4. Slice and lay on a baking tray.

5. Mix glaze ingredients and brush over slices.

6. Grill or bake for 10–15 minutes until caramelised.

Herb & Citrus Roast Turkey Yield: 12–14 portions | Portion Size: 250 g INGREDIENTS

• 1 whole turkey (4–5 kg) • 150 g softened butter • 2 lemons (zest + wedges) • 6 cloves garlic • Thyme & rosemary • Salt and pepper • 1 cup chicken stock (for roasting)

METHOD 1. Parboil potatoes for 10 minutes.

2. Preheat oven to 160°C. 3. Mix butter, garlic, thyme, rosemary and lemon zest.

4. Rub under and over the turkey skin.

5. Season generously.

6. Stuff lemon wedges into cavity.

7. Roast 2½–3 hours, basting every 40 minutes.

8. Rest for 20 minutes before carving.

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HAPPY HOLIDAYS

CONNECT WITH US OFMD CALL CENTRE: 011 717 8888 #dept-OFMD-callcentre@wits.ac.za

NEWSLETTER ENQUIRIES lebogang.maila@wits.ac.za lebogang.mokgosi@wits.ac.za

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OF MD OPERATIONS AND FACILITIES MANAGEMENT DEPARTMENT