Catering Manager - Johannesburg Hc
Facilities Management, Business Services
Minimum Requirements
- Matric (Grade 12) or equavalent
- National Diploma in Hospitality Management or relevant qualification (advantageous)
- Minimum 3 years’ Experience scores through consistent service and engagement
- Engage daily with healthcare stakeholders, building strong, trusted relationships
- Ensure high-quality food preparation, presentation, and service standards in line with Fedics requirements
- Manage and control food costs, budgets, financial performance, debtors, and P&L
- Lead, train, and motivate staff while managing HR, IR, and performance processes
- Maintain compliance with Q-PRO, OSHACT, GMP, and healthcare hygiene standards
- Plan, coordinate, and execute all catering functions effectively
- Ensure operational controls are implemented in line with budgetary requirements
- Work flexible shifts in line with operational and healthcare requirements
- Take full accountability for the overall performance and operations of the unit
- Maintain a minimum 85% client satisfaction rating and drive continuous service improvement
- Ensure excellent patient Duties & Responsibilities Take full responsibility for the management of the unit
- Ability to work in a demanding environment Set and manage service delivery standards
- Lead, motivate, train, and develop a team of staff Implement and maintain operational controls in line with budgetary requirements Ensure the quality of food preparation, presentation, and service meets Fedics standards
- Ensure compliance with all Fedics policies and procedures
- Manage daily HR and IR matters, including training, development, and performance management
- Analyse and anticipate client needs and potential complaints
- Take responsibility for all functions by organising, preparing, and coordinating accordingly Manage all administration, finances, debtors, and budgets
- Process Fedics paperwork and compile and interpret weekly and monthly P&L statements
- Build and maintain strong relationships with clients and customers on a daily basis (essential)
- Be willing to work long hours and weekends when required Stay abreast of the latest food trends and best practices
- scores through consistent service and engagement
Responsibilities
- Take full responsibility for the management of the unit
- Ability to work in a demanding environment Set and manage service delivery standards
- Lead, motivate, train, and develop a team of staff Implement and maintain operational controls in line with budgetary requirements Ensure the quality of food preparation, presentation, and service meets Fedics standards
- Ensure compliance with all Fedics policies and procedures
- Manage daily HR and IR matters, including training, development, and performance management
- Analyse and anticipate client needs and potential complaints
- Take responsibility for all functions by organising, preparing, and coordinating accordingly Manage all administration, finances, debtors, and budgets
- Process Fedics paperwork and compile and interpret weekly and monthly P&L statements
- Build and maintain strong relationships with clients and customers on a daily basis (essential)
- Be willing to work long hours and weekends when required Stay abreast of the latest food trends and best practices
