Catering Manager - Johannesburg - Healthwise

Job Facts

Minimum Requirements

• Matric (Grade 12) or equavalent
• National Diploma in Hospitality Management or relevant qualification (advantageous)
• 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
• Take full accountability for the overall performance and operations of the unit
• Minimum 3 years’ Experience d Catering Manager to oversee operations within a healthcare environment. This role requires a strong leader with a passion for service excellence, compliance, and patient-centred food delivery.
• d Catering Manager to oversee operations within a healthcare environment. This role requires a strong leader with a passion for service excellence, compliance, and patient-centred food delivery.

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