Senior Catering Manager - Healthcare

Duties & Responsibilities

• Oversee day-to-day catering operations across an acute healthcare site in KZN.
• Ensure compliance with food safety, hygiene, and healthcare regulations.
• Manage budgets, cost controls, and financial reporting.
• Lead, train, and develop catering teams to deliver exceptional service.
• Build strong client relationships and ensure contractual obligations are met.
• Implement Tsebo standards and continuous improvement initiatives. Monitor quality assurance and conduct regular audits.

Skills and Competencies

• Leadership & People Management: Ability to inspire, motivate, and develop teams to achieve operational excellence.
• Strategic Thinking: Strong planning and decision-making skills to align catering operations with healthcare standards and Tsebo objectives.
• Financial Acumen: Proficient in budgeting, cost control, and financial reporting.
• Operational Excellence: Expertise in managing large-scale catering operations within an acute hospital environment.
• Compliance & Quality Assurance: Deep understanding of food safety, hygiene, and healthcare regulations; ability to implement and monitor compliance.
• Customer Service Orientation: Commitment to delivering exceptional service and building strong client relationships.
• Communication Skills: Clear and professional verbal and written communication; ability to present information confidently.
• Problem-Solving: Ability to identify challenges, analyze root causes, and implement effective solutions under pressure.
• Adaptability: Comfortable working in a fast-paced, changing healthcare environment.
• Technology Proficiency: Familiarity with catering management systems, inventory control tools.
• Negotiation & Influencing: Skilled in managing stakeholder expectations and resolving conflicts constructively.
• Project Management: Ability to manage projects simultaneously, ensuring timely delivery and quality standards.

Qualifications

• Diploma/Degree in Hospitality Management or related field.
• Minimum 5 years’ experience in catering management, preferably in healthcare.
• Previous experience managing catering services in an acute hospital environment is essential.
• Strong knowledge of food safety standards and healthcare compliance.
• Proven leadership and team management skills.
• Financial acumen and ability to manage budgets effectively.