Catering Manager – Sidilega Private Hospital

Sidilega Private Hospital is a premium Multi-Specialty Tertiary Hospital located in Block 7, Gaborone.  It is expected to be completed at the end of 2018. The Hospital aim is to attract local patients and those from the rest of the SADC region and beyond for health care services.

The Hospital is to become the leading international healthcare provider in Africa, as a result, we are looking for knowledgeable, highly skilled and tenacious individuals who are passionate and customer-centric with superior interpersonal skills. Successful candidates will join a team of spirited individuals who are eager to make a difference in the healthcare sector in line with Botswana and internationally acclaimed healthcare standards.

The following positions’ details are found in www.sidilegaprivatehospital.co.bw

REF: SS003: CATERING MANAGER

Purpose of the Job

Reporting to Support Services Manager, the catering manager will be responsible for leading teams of chefs and catering staff, ensuring efficient catering operations and provision of good quality food and beverages that meet customer satisfaction while keeping to budget.

Key Responsibilities

1. Oversees the management of the hospital catering facilitiy by managing the food and beverage provision for patients, customers , functions and hospital events .
2. Operationalise established health and safety regulations and ensures that they are strictly implemented such as compliance with all fire, licensing and employment regulations

• Assesses patients requirements and ensures compliance with the Doctors /dietician.

1. Negotiate contracts with suppliers and ensures that food products and other services by are of required quality through continuous auditing and moniroring
2. Undertakes resource planning and ensures that ensures that the cartering section keeps keeps to budgets through efficient cost cotrol mechanisms
3. Organises, leads and motivates team members and ensures that they adhere to behavioural standards as guided by the hospital values, code of conducts, quality and safety rules as amended from time to time

• Initiates and plans new menus, and contribute to business development by enhancing sources of revenue and keeping abreast of trends and developments in the industry, such as menus or trends in consumer tastes.

Minimum Job Requirements

Education

Diploma in food science and technology or equivalent.

Experience

Ten years’ experience in hospitality industry three of which should have been as team leader or at supervisory level.

Experience running a catering facility in a private hospital environment is an added advantage

Competency Requirements

• Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation
• Effective communication and interpersonal skills
• Ability to manage at all level of management with a focus on patients’ needs
• Proven people and conflict management skills
• Strong leadership and motivating skills
• Ability to internalise the hospital values and quality management systems
• Ability to think and make decision quickly, work in stressful circumstances and stay calm in a crisis
• Financial, budgeting and stock-taking skills