Catering Manager

Catering

The catering manager (C.M.) is to manage all the catering services of the hospital to the satisfaction of patients and staff. The C.M. must have a background in business administration and food service systems. Specific areas of business administration that are essential include: -organization, financial and internal controls, cost accounting, budgeting, production management, economics, labour relations, personal administration, marketing and legal responsibilities. With regard to food service system, the C.M. should have an in-depth knowledge of food and nutrition science, social cultural aspects of food, and volume food production.

• Grade 12
• 4-5 Years’ experience is also desirable
• A food and Beverage Diploma

• Previous Catering Manager experience would be advantageous.
• Working experience in private healthcare will be advantageous
• Working experience on SAP and Kronos will be advantageous
• Setting standards for others and the measuring performance.

• The C.M. should be able to; plan in detail all work to be done, establish necessary policies and procedures, and state in writing expected qualitative and quantitative standards for the use of all management resources
• The C.M. should be able to organize and co-ordinate the personnel, the supplies and equipment toward the achievement of a successful food service operation.
• The C.M. should be able to supervise and delegate at the various stages of the food service operation. i.e., ordering, receiving, storing of goods, issuing, preparation, cooking, serving, cleaning, disposals, etc.
• The C.M. should be able to exercise control over the entire procedures, safety procedures, shift co-ordination, leave procedures, hygiene and cleaning standards and procedures, financial control and security procedures.
• The C.M. should be able to motivate and lead personnel in all the necessary areas of the food service operation.
• The C.M. should maintain good public relations between management, staff, customers and patients.
• The C.M. should be able to develop and conduct training programs for all personnel as dictated by the changing needs of the organisation.
• The C.M. should be capable of advising and counselling personnel about personal and working circumstances.
• Ensuring that health and safety regulations are strictly observed, recorded and achieved
• The C.M. should GP in good maintain level and ensures tightest security controls over kitchen stock, purchases and equipment’s.
• The C.M. should ensure weekly/monthly stocktakes are conducted and maintain food & beverage costings.
• The C.M. should personally monitors all customers complaints.
• The C.M. should ensure regularly checks all areas for maintenance requirements and follow up.
• The C.M. should liaison with the Operations Manager about changes to Policies and Procedure.