Catering Manager

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.

• Certificate / Diploma Business Administration /Food and Beverage Diploma qualification
• Grade 12

• 4 years in Managerial or Supervisory role within catering environment (preferably within hospital
  environment)

• Computer literate – must be accurate and pay attention to details.
• 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