Catering Manager at Nairobi Hospital

 

 

Responsible for planning, administering and Supervising the Catering Operations and Services, achieving good quality within budget constraint, and maintaining high standards of hygiene, whilst providing leadership to the Catering team and giving professional advice in Food & Beverage production & service to the Administration.

 

 

Successful candidates will be expected to perform the following roles among others: -

• Developing and implementing strategic initiatives, manage change, create quantifiable, actionable goals and communication of these goals and objectives to the catering department. Monitoring and communicating to management on progress and achievement.
• Continual improvement, development and implementation of Quality Management Programmes e.g. HACCP/FSMS or any others that the Hospital Administration may want to introduce, ensuring health and safety regulations are strictly observed.
• Monitoring the quality of the product and service provided.
• Keeping abreast of trends and developments in the industry, such as menus or trends in consumer tastes.
• Coordinating catering processes and ensure supervisors organize work plans, including leave and daily duty schedules for service personnel.
• Providing guidance to the F & B Supervisor & the Head Chef in the management of catering staff.
• Analyzing the Catering needs and approving catering requisitions to the Central Stores.
• Preparing and controlling the catering budget and meeting set financial targets and forecasts, while keeping financial and administrative records.
• Coordinating monthly departmental staff meetings to analyze performance, as well as listen to staff and recommend improvement suggestions to the Administration.
• Supervising scheduled stock takes for all equipment & supplies in the department to ensure timely and proper re-stocking.
• Analyzing maintenance and repair needs of the department and requisition to Maintenance to address.
• Line management of staff in the catering department, organising, leading and motivating the catering team
• Carrying out performance appraisals for the teams in conjunction with the team leaders to evaluate employees’ skills, achievements and growth, identifying & analyzing departmental training needs and recommending budgetary allocation.
• Ensuring proper new staff induction before assigning duties.
• Addressing disciplinary cases and refer them to the Head of the division.
• Ensuring that at all times, all catering Staff hold the requisite health certificates as per the Government of Kenya or County Government requirements.
• Performing any other duties that may be assigned from time to time.

• Degree in Hospitality Management or equivalent from a recognized University.
• Diploma in Food & Beverage or Hospitality Management from a recognized institution
• At least 7 years’ work experience in a reputable organization in a similar role
• Trained and experienced in HACCP principles.
• Experience in a 5 Star hotel will be an added advantage.
• Strong communication and interpersonal skills
• The ability to think on your feet and take initiative
• Tact and diplomacy
• Team working skills
• The ability to lead and motivate staff
• Administrative ability
• Highly proficient in Microsoft computer packages, MS Word, Excel and Power Point
• Budgeting and control
• An appreciation of customer expectations and commercial demands
• Ability to work under pressure
• A well-organized approach to work
• Flexibility and the ability to solve problems in a pressurized environment
• Customer-facing experience
• Experience in improving service delivery
• Drive and determination to improve standards and profitability.