Catering Manager

Desirable skills, knowledge, and experiences

• Bachelor’s Degree/Diploma in Hospitality, Hotel Management, or Food and Beverages Science from a recognized
  
•  Higher Diploma in Hotel Management or other Hospitality Services from a recognized institution
  
•  At least five years of working experience as a Catering Manager in a reputable institution
  
•  Trained & Experienced in HACCP Experience in a busy hospital added advantage
  
•  Ability to manage a team and good communication skills
  

Desirable skills, knowledge, and experiences

• Bachelor’s Degree/Diploma in Hospitality, Hotel Management, or Food and Beverages Science from a recognized
  
•  Higher Diploma in Hotel Management or other Hospitality Services from a recognized institution
  
•  At least five years of working experience as a Catering Manager in a reputable institution
  
•  Trained & Experienced in HACCP Experience in a busy hospital added advantage
  
•  Ability to manage a team and good communication skills
  

• Planning patient's food and beverage menus in consultation with the Nutritionist, chefs, and cooks, according to customers’ dietary needs in the Hospital
  
•  Ensuring maintenance of food stock levels and ordering new supplies as required in the kitchen and other catering areas of the Hospital
  
•  Implementation of Catering procedures and policies
  
•  Inspection and coordination of repairs and maintenance in the department
  
•  Analyzing, monitoring, and evaluating department revenue margins
  
•  Ensure proper storage of foodstuff in the kitchen store to retain their quality and nutritional values and thus meet patients' nutrition and dietary needs of the clients
  
•  Liaise with suppliers to ensure quality and timely kitchen supplies delivery at the University
  
•  Identifying and developing objectives for the catering services in the hospital
  
•  Responsible for manpower planning and performance Management of all catering staff
  
•  Coordinating catering processes and organizing work plans/Rotas, including leave and daily duty schedules for service personnel
  
•  Ensuring that health and safety regulations are strictly observed in compliance with government and other regulatory bodies
  
•  Keeping abreast of trends and developments in the industry, such as menus or trends in consumer tastes
  
•  Preparing and controlling the catering budget and meeting set financial targets and forecasts while keeping financial and administrative records
  
•  Preparing management reports regarding cost, quality, and any other relevant parameters
  
•  Monitor procedures for audit and feedback of services