Catering Manager at Mater Hospital

Position Summary

Reporting to the Chief Executive Officer, the Catering Manager is responsible for planning, organizing, and developing the food and beverage services while meeting client expectations, food and hygiene standards, and financial targets and supporting the functions of the Hospital among the following other responsibilities

Main Duties

•  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

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