Job Overview: Catering Manager (Healthcare) – Bloemfontein
The Catering Manager (Healthcare) is responsible for overseeing the full spectrum of food service operations within a healthcare facility. This includes managing kitchen operations, implementing production processes, ensuring compliance with HACCP standards, controlling food and labour costs, and maintaining high-quality service delivery. The role requires strong managerial skills, deep knowledge of special diets, and strict adherence to healthcare food service standards. The Catering Manager supports both strategic and daily operational functions, ensuring meals are prepared and served safely, efficiently, and in line with nutritional requirements.
Job Description
Key Responsibilities
Kitchen & Operational Management
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Assist in managing the day-to-day operations of the catering unit.
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Oversee kitchen processes and ensure seamless workflow.
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Operate within budget guidelines while maintaining quality and operational efficiency.
Production & Food Quality
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Implement and monitor the production process from preparation to service.
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Ensure meal quality, consistency, and adherence to healthcare dietary requirements.
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Develop and plan menus, including specialised diets.
Cost Management
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Assist in managing food and labour costs to achieve financial targets.
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Identify opportunities to save on soft costs without compromising quality.
Compliance & Safety
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Ensure a thorough understanding and implementation of HACCP and food safety protocols.
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Maintain strong knowledge of HSE requirements.
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Adhere to South African and industry-specific laws and regulations.
Team Leadership
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Manage and guide the kitchen brigade to ensure high performance.
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Provide leadership, training, and development for kitchen and service staff.
Strategic & Daily Management
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Assist with both long-term operational strategies and daily service delivery.
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Ensure high standards of customer service and client satisfaction.
Knowledge, Skills & Competencies
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Strong understanding of catering environments, from fine dining to large-scale operations.
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In-depth knowledge of healthcare food service, including special diets.
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Strong management, leadership, and communication skills.
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Excellent customer service orientation.
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Proficiency in budgeting, cost control, and operational planning.
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Computer literacy and solid HSE knowledge.
Education & Experience Requirements
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Relevant tertiary qualification in food and beverage management or culinary arts (compulsory).
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Minimum 3 years of progressive kitchen or catering management experience (compulsory).
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Experience working within budget guidelines and achieving results (compulsory).
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High-volume and complex food service experience (advantageous).
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Hospital or healthcare catering experience essential.
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Strong knowledge of HACCP, HSE, and special diets (compulsory).