Catering Manager

About Us

We are seeking an experienced, passionate, and results-driven Catering Manager to oversee the daily catering operations within a hospital environment. The successful candidate will be responsible for ensuring the delivery of safe, nutritious, and high-quality meals to patients, staff, and visitors while maintaining the highest standards of food safety, hygiene, service excellence, and operational efficiency.

Duties & Responsibilities

• Operational Management: Oversee the day-to-day running of the catering operation, ensuring efficient and high-quality service delivery. Manage food production, menu planning, stock control, and ordering. Ensure all equipment, facilities, and processes meet operational and hygiene standards.
• Team Leadership: Lead, motivate, and develop catering staff to deliver exceptional service. Manage rotas, training, performance reviews, and recruitment as required. Promote a positive and collaborative working environment.
• Customer Service: Build strong relationships with clients, customers, and stakeholders. Resolve customer queries and feedback promptly and professionally. Ensure service levels consistently meet or exceed expectations.
• Financial Responsibility: Monitor budgets, costs, and financial performance. Implement cost-effective practices while maintaining quality. Support in pricing, forecasting, and financial reporting.
• Compliance & Safety: Ensure adherence to health & safety, food hygiene, and allergen regulations. Maintain accurate records and complete audits as required. Implement robust processes for food safety and risk management.

Skills and Competencies

• Strong knowledge of food safety systems, HACCP, and health and safety standards.
• Experience in budget management, cost control, and financial reporting.
• Proven leadership and people management skills.
• Computer literacy, including MS Office and catering management systems.
• Excellent communication and stakeholder management skills.

Qualifications

• Grade 12 / Matric.
• Relevant tertiary qualification in Hospitality Management, Food Service Management, Catering Management, or a related field.
• Minimum 3-5 years' management experience within a healthcare, hospital, catering, hospitality, or food service environment.