Food Service Manager

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. 130

Key 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.

How to Apply

Enquiries

Ms. M.R Tongwane, Food service manager Tel No: (051) 405 3911