Catering Manager

Monate Hospital 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

• Grade 12 or equivalent NQF level 4
• Food and Beverage National Diploma/Degree qualification

N/A

• Computer literate – must be accurate and pay attention to details
• Excellent costing skills and Budget knowledge
• Financial forecasting
• 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
• Customer centricity knowledge
• Excellent managerial skills
• Mass Catering knowledge
• Food science knowledge
• Industrial kitchen compliance knowledge