Food Service Manager x1
Position Details
- Job Title: Food Service Manager
- Reference Number: H/F/1/2026
- Centre: Universitas Academic Hospital
- Salary: R338 106 per annum
- Benefits:
- 13th Cheque
- Home Owner Allowance
- Medical Aid (Optional, subject to prescribed requirements)
Job Purpose
The Food Service Manager is responsible for managing and coordinating food service operations within the hospital, ensuring the provision of safe, nutritious, high-quality meals for patients requiring both normal and therapeutic diets. The role includes menu planning, food production oversight, stock and inventory management, compliance with food safety regulations, staff supervision, and collaboration with healthcare professionals to support patient nutrition and recovery.
Minimum Requirements
Educational Qualifications
Applicants must possess one of the following:
- National Diploma in Food Service Management (3-year HET qualification), or
- National Diploma in Food and Beverage Management (3-year HET qualification), or
- BTech in Food Service Management (4-year HET qualification), or
- BTech in Food and Beverage Management (4-year HET qualification), or
- Relevant equivalent qualification.
Experience
- Minimum 3 years’ supervisory experience in a hospital food service environment.
Additional Requirements
- Valid driver’s licence.
Knowledge Requirements
Candidates should demonstrate knowledge of:
Healthcare Food Service Management
- Hospital food service operations.
- Therapeutic and special dietary requirements.
- Clinical nutrition support services.
- Menu planning and meal production systems.
- Standardized recipes and portion control.
Food Safety and Quality Assurance
- Infection prevention and control principles.
- Food hygiene regulations.
- Food safety standards and procedures.
- Quality assurance systems.
- Occupational health and safety requirements.
- HACCP principles (Hazard Analysis and Critical Control Points).
Legislative and Policy Knowledge
- National and Provincial healthcare policies.
- Food safety legislation.
- Hospital protocols and procedures.
- Public sector operational guidelines.
- Health and safety regulations applicable to food services.
Administrative Knowledge
- Procurement procedures.
- Supply chain management principles.
- Inventory and stock control.
- Budget monitoring and cost control.
- Staff supervision and performance management.
Required Skills and Competencies
Technical Skills
- Menu planning and development.
- Therapeutic diet management.
- Food production management.
- Inventory and stock control.
- Food procurement.
- Cost management.
- Quality assurance monitoring.
- Infection control compliance.
Computer Skills
- Microsoft Word.
- Microsoft Excel.
- Microsoft Outlook.
- Electronic inventory and reporting systems.
- Data capturing and reporting.
Management Skills
- Team leadership.
- Staff supervision.
- Performance management.
- Staff development and mentoring.
- Scheduling and workforce planning.
- Conflict resolution.
- Decision-making.
Communication Skills
- Verbal communication.
- Written communication.
- Report writing.
- Stakeholder engagement.
- Interdisciplinary teamwork.
Personal Attributes
- Strong leadership ability.
- Attention to detail.
- Problem-solving skills.
- Organizational ability.
- Ability to multitask.
- Professionalism.
- Accountability.
- Ability to perform effectively under pressure.
Key Duties and Responsibilities
1. Patient Nutrition and Menu Planning
- Ensure quality food provisioning for patients receiving normal and therapeutic diets.
- Plan menus that meet nutritional requirements and hospital standards.
- Collaborate with registered dietitians to develop patient meal plans.
- Consider dietary restrictions, allergies, cultural preferences, and special nutritional requirements.
- Ensure meals meet prescribed nutritional guidelines.
2. Clinical Nutrition Support
- Collaborate with doctors, dietitians, nurses, and healthcare professionals.
- Support individualized nutrition care plans.
- Assist with implementation of modified and therapeutic diets.
- Ensure dietary instructions are accurately implemented in meal preparation.
- Monitor patient satisfaction regarding food services.
3. Food Production and Quality Control
- Oversee food preparation and meal production processes.
- Ensure adherence to standardized recipes.
- Monitor portion control and serving standards.
- Maintain food quality, consistency, and presentation standards.
- Address food-related complaints and implement corrective actions.
4. Procurement and Inventory Management
- Compile demand plans for the Food Service Unit.
- Procure food items according to approved supply chain procedures.
- Manage inventory levels and stock availability.
- Monitor food usage and wastage.
- Control food costs and ensure cost-effective utilization of resources.
- Verify quality and quantity of received food supplies.
5. Food Safety, Hygiene and Infection Control
- Implement food safety and sanitation procedures.
- Ensure compliance with infection prevention and control requirements.
- Monitor food handling practices.
- Conduct hygiene inspections within food preparation areas.
- Ensure compliance with health and safety legislation.
- Maintain clean and safe food preparation environments.
6. Compliance and Quality Assurance
- Monitor compliance with food service regulations and accreditation standards.
- Conduct quality assurance checks.
- Ensure operational procedures align with healthcare standards.
- Stay informed regarding new regulations and best practices.
- Implement corrective measures where necessary.
7. Operational Problem Solving
- Identify operational challenges affecting food service delivery.
- Develop and implement practical solutions.
- Ensure uninterrupted meal service.
- Address equipment, staffing, or supply-related challenges promptly.
8. Staff Supervision and Human Resource Management
- Supervise food service personnel.
- Allocate duties and responsibilities.
- Monitor employee performance and productivity.
- Conduct performance evaluations.
- Support employee development and training initiatives.
- Promote staff motivation and teamwork.
- Manage leave administration and attendance records.
- Maintain discipline and adherence to workplace policies.
9. Reporting and Administration
- Prepare operational and management reports.
- Maintain food service records and documentation.
- Monitor performance indicators and service standards.
- Compile inventory and procurement reports.
- Maintain accurate administrative records.
Key Performance Areas (KPAs)
The successful candidate will be evaluated on:
- Quality and nutritional adequacy of meals.
- Compliance with food safety and infection control standards.
- Patient satisfaction levels.
- Inventory management efficiency.
- Cost control and budget compliance.
- Staff performance and productivity.
- Compliance with healthcare regulations.
- Accuracy of reporting and record keeping.
- Effective operational management.
Ideal Candidate Profile
The ideal candidate should:
- Have strong leadership and supervisory experience.
- Be knowledgeable about hospital food service operations.
- Understand therapeutic diets and patient nutritional requirements.
- Demonstrate excellent organizational and planning abilities.
- Have strong problem-solving and decision-making skills.
- Be able to work effectively in a high-pressure healthcare environment.
- Possess excellent interpersonal and communication skills.
Career Development Opportunities
This position can lead to advancement in:
- Hospital Food Service Management
- Clinical Nutrition Services Management
- Healthcare Operations Management
- Catering and Hospitality Management
- Nutrition Programme Management
- Quality Assurance Management
- Health Facility Administration
- Supply Chain and Food Service Operations
Suitable Qualifications
Applicants with qualifications in the following fields are particularly suited:
- Food Service Management
- Food and Beverage Management
- Hospitality Management
- Catering Management
- Consumer Science (Food and Nutrition)
- Nutrition and Dietetics (with management experience)
- Hospitality and Institutional Catering