Catering In-charge at Interlink Management and Development Consultants

Job Description
Job Purpose

• The jobholder oversees and optimizes all aspects of the hospital catering department, ensuring exceptional service delivery, client satisfaction, and continuous improvement in line with hospital policies and prevailing regulations.

Key Responsibilities/ Duties / Tasks

• Develop strategic plans for the department, focusing on growth and efficiency.
• Craft innovative and delicious menus for various client needs and occasions.
• Manage client relationships, ensuring clear communication and exceeding expectations.
• Coordinate and oversee hospital events, including logistics, staffing, and execution.
• Lead and motivate a team of catering staff, providing training, development, and performance management.
• Implement and maintain rigorous quality control standards across all catering operations.
• Manage vendor and supplier relationships, ensuring timely and cost-effective procurement.
• Drive continuous improvement by identifying and implementing new processes and technologies.
• Lead, manage, and optimize all aspects of the catering department to ensure exceptional service and client satisfaction.
• Provide leadership and guidance to the team fostering a cohesive and unified organizational culture.
• Day-to-day operations, supervision, management of performance and development of staff in the Unit, fostering a cohesive and unified organizational culture.
• Facilitate implementation of the work plans for the following corporate initiatives in the Unit: Audit, Integrity, QMS, Risk Management and others.
• Development and management of the Unit’s work plan and budget.

Job Dimensions:

Role makes:

• Managerial decisions – on day-to-day planning and use of resources
• Analytical decisions  - reviewing and interpreting data and information and options to inform decision-making and the execution of responsibilities
• Operational decisions – for day-to-day work tasks

Job Competencies (Skills Job Knowledge, Experience and Attributes).

Academic qualifications

• Degree in Hospitality Management, Hotel and Restaurant Management, Home Economics or related field from a recognized institution
• Professional Qualifications (Special training or Professional certification).
• Food  And Nutrition Certification added advantage
• Previous relevant work experience required (including a specific length or type of experience in a certain job or level.)
• Have a minimum of 5 years’ experience in Catering Service with at least 3 years' experience in a leadership or Supervisory role.

Functional Skills, Behavioural Competencies/Attributes:

• Familiarity with catering standards and best practices particularly in the health sector.
• Strong analytical and problem-solving skills, especially in the hospitality/health sector.
• Excellent communication and interpersonal skills, with the ability to build relationships and influence others, and to be a joy to work with.
• A great planner who is highly organized and detail-oriented.
• Exceptional team management capabilities.
• High interpersonal and great communication skills
• Ability to manage new ideas, identify creative solutions, and change in priorities
• Active listening; ability to exercise effective judgment, sensitivity, and creativity to changing needs and situations
• Good computer literacy - Proficiency in MS Word, Excel.
• Servant leadership with passion for God and for the wellbeing of mankind while driving positive social impact and transformational change in the community.
• An individual who exemplifies integrity and honesty
• Flexible and adaptable to changing priorities and business needs.