Catering Manager At Mater Hospital

Position SummaryReporting 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 responsibilitiesMain DutiesPlanning patient's food and beverage menus in consultation with the Nutritionist, chefs, and cooks, according to customers' dietary needs in the HospitalEnsuring maintenance of food stock levels and ordering new supplies as required in the kitchen and other catering areas of the HospitalImplementation of Catering procedures and policiesInspection and coordination of repairs and maintenance in the departmentAnalyzing, monitoring, and evaluating department revenue marginsEnsure 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 clientsLiaise with suppliers to ensure quality and timely kitchen supplies delivery at the UniversityIdentifying and developing objectives for the catering services in the hospitalResponsible for manpower planning and performance Management of all catering staffCoordinating catering processes and organizing work plans/Rotas, including leave and daily duty schedules for service personnelEnsuring that health and safety regulations are strictly observed in compliance with government and other regulatory bodiesKeeping abreast of trends and developments in the industry, such as menus or trends in consumer tastesPreparing and controlling the catering budget and meeting set financial targets and forecasts while keeping financial and administrative recordsPreparing management reports regarding cost, quality, and any other relevant parametersMonitor procedures for audit and feedback of servicesDesirable skills, knowledge, and experiencesBachelor's Degree/Diploma in Hospitality, Hotel Management, or Food and Beverages Science from a recognizedHigher Diploma in Hotel Management or other Hospitality Services from a recognized institutionAt least five years of working experience as a Catering Manager in a reputable institutionTrained & Experienced in HACCP Experience in a busy hospital added advantageAbility to manage a team and good communication skills