Food Service Manager
Retail, Healthcare / Pharmacy
Minimum Requirements
- A National Diploma in Food Service Management/Food and Beverage Management (3 years HET level) or BTech in food Service Management/Food and Beverage Management (4 years HET level) or relevant qualification.
- Minimum of three (3) years’ supervisory experience in a hospital environment.
- Valid driver’s license.
- Knowledge and Skills: Knowledge of National and Provincial policies, procedures, Acts and protocols related to quality assurance, infection control, hygiene and food safety within a healthcare setting.
- Sound knowledge of menu planning, standardized recipes and stock control processes.
- Computer literacy with proficiency in standard office applications.
- Ability to under pressure and manage multiple tasks effectively.
- Good report writing skills and the ability to compile accurate and concise reports.
- Ability to effectively manage teams and operations.
Responsibilities
- Ensure quality food provisioning for both normal and therapeutic diets (Menu planning and food preparation).
- Collaborating with registered dietitians to create patient menus, considering dietary restrictions, preferences, and special needs.
- Collaborating with medical staff to provide individualized patient nutrition care and plan modified diets.
- Ensuring patients are satisfied with their meals and addressing any complaints or concerns.
- Compiling of a demand plan for the food service unit).
- Procurement of food items using the correct supply chain procedures.
- Managing food inventory, ordering supplies, and controlling costs.
- Assist with good practices in health and safety measures.
- Implementing and maintaining food safety and sanitation procedures, ensuring compliance with health and safety regulations.
- Assist with good practices in hygiene.
- Overseeing food preparation, ensuring adherence to standardized recipes, portion control, and quality standards.
- Staying up-to-date on regulations and accreditation standards related to food service operations.
- Addressing challenges that arise in the food service department and implementing effective solutions.
- Evaluate and monitor performance of employees to ensure achievement of goals and objectives.
- Monitor the development of sub-ordinates.
- Develop and maintain employee motivation.
- Manage leave of sub-ordinates.
