Job PurposeThe Food/Catering Manager is responsible for managing and overseeing all food and catering services within the healthcare organization, ensuring the delivery of nutritious, high-quality meals that meet patient dietary requirements, staff needs, and visitor expectations. The role holder will develop and maintain catering strategies, manage budgets, and ensure compliance with food safety regulations and organizational standards.Core ResponsibilitiesStrategic Catering ManagementDevelop and implement catering policies and procedures to align with the healthcare organization’s objectives and patient care standards.Design meal plans and menus that accommodate diverse dietary needs, medical conditions, and cultural preferences of patients and staff. Collaborate with dietitians, nutritionists, and healthcare professionals to ensure menus meet nutritional standards and therapeutic requirements.Conduct regular assessments of catering operations to identify areas for improvement and ensure optimal service delivery.Operational Oversight and Quality AssuranceSupervise daily kitchen operations, including food preparation, cooking, and presentation, to maintain quality and consistency.Ensure all food and beverage services comply with health, hygiene, and safety standards, including Hazard Analysis and Critical Control Points (HACCP) and other regulations.Coordinate procurement of food supplies, equipment, and services to meet operational demands while minimizing waste and cost.Develop and oversee cleaning schedules to maintain sanitary kitchen and dining environments.Budget and Financial ManagementPrepare and manage the catering department’s budget, ensuring cost-effectiveness and value for money.Monitor and control inventory, reducing waste while maintaining adequate stock levels.Analyze financial performance, identifying trends, risks, and opportunities for cost savings or revenue generation.Negotiate contracts with food suppliers and vendors to secure favorable pricing and quality agreements.Patient and Stakeholder EngagementAct as the primary point of contact for food and catering-related inquiries or complaints, ensuring timely resolution.Conduct patient and staff satisfaction surveys to identify preferences and areas for service improvement.Collaborate with hospital administration to align catering services with organizational goals and patient care priorities.Organize and oversee special events or themed menus to enhance patient and staff experiences
