Catering Manager - Lowveld

Catering

The role of the catering manager (C.M.) is to manage all the catering services of the clinic/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.

• Food and Beverage Diploma / Degree qualification
• Grade 12

• 5 years in Managerial role within the catering environment (preferably within hospital environment)

• Computer literate – must be accurate and pay attention to details
• Excellent costing skills
• Menu planning and culinary skills
• Up to date with the emerging trends in the hospitality industry
• Food and therapeutic diet knowledge
• Knowledge and experience of SAP would be an advantage
• Good organisational and administration skills
• Proactive, organised and able to multitask and work well under pressure
• Participative and able to work as part of the team
• Professional in appearance
• Flexibility of duty time to suit departmental needs
• Active involvement in own professional development to maintain a satisfactory level of skill and knowledge
• Keep up to date with evolving policies and procedures and abide by them at all time