Catering Manager
Company:
Al Zahra Hospital Dubai
Accountable in planning, organizing, implementing and developing creative concepts for the service of the hospital. Usurps as the commanding officer to the catering staff to meet their sales target and to give the highest form of service to the patient and customers.
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JOB SUMMARY:
Accountable in planning, organizing, implementing and developing creative concepts for the service of the hospital. Usurps as the commanding officer to the catering staff to meet their sales target and to give the highest form of service to the patient and customers.
DUTIES AND RESPONSIBILITIES:
• Responsible in budget planning and costing to achieve profitable sales target.
• Development and maintenance of Catering department control procedures.
• Handle all Catering inquiries and ensure timely follow up on the same business day.
• Participate with meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
• To confirm all details relative to group functions with meeting/banquet planners.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Assure completion of requisitions of stocks where deemed necessary
• Completion of monthly forecast.
• Ensures that services meet customer specifications
• To assist in menu planning and pricing.
• Development and maintenance of department manual.
• Implements hygiene and complete sanitation of the entire area
• Ensure that services meet customer specifications.
• Ensure to achieve good quality at low cost and maintaining high standards of hygiene and customer satisfaction.
• All other duties as directed by the General Manager or Assistant General Manager.
• Ensure health and safety regulations are strictly observed, recorded and archived;
• Monitor the quality of the product and service provided;
• Set and monitor budgets and maintain financial and administrative records.
• Initiate a process of continuous improvement by undertaking company promotions and extraordinary merchandising initiatives to ensure the profitable growth of the contract
• Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate
• Ensure that all costs and expenditure are within the budgeted levels agreed
• Control all costs such as labour, expenses, cash purchases as agreed with your line manager
• Responsible in budget planning and costing to achieve profitable sales target.
• Development and maintenance of Catering department control procedures.
• Handle all Catering inquiries and ensure timely follow up on the same business day.
• Participate with meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
• To confirm all details relative to group functions with meeting/banquet planners.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Assure completion of requisitions of stocks where deemed necessary
• Completion of monthly forecast.
• Ensures that services meet customer specifications
• To assist in menu planning and pricing.
• Development and maintenance of department manual.
• Implements hygiene and complete sanitation of the entire area
• Ensure that services meet customer specifications.
• Ensure to achieve good quality at low cost and maintaining high standards of hygiene and customer satisfaction.
• All other duties as directed by the General Manager or Assistant General Manager.
• Ensure health and safety regulations are strictly observed, recorded and archived;
• Monitor the quality of the product and service provided;
• Set and monitor budgets and maintain financial and administrative records.
• Initiate a process of continuous improvement by undertaking company promotions and extraordinary merchandising initiatives to ensure the profitable growth of the contract
• Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate
• Ensure that all costs and expenditure are within the budgeted levels agreed
• Control all costs such as labour, expenses, cash purchases as agreed with your line manager
QUALIFICATION & EXPERIENCE:
Degree /Diploma as Dietician or Degree/Diploma in Hotel Management or its equivalent
Minimum of five (5) recent years of experience in Hospital environment
Hospital experience preferred
Degree /Diploma as Dietician or Degree/Diploma in Hotel Management or its equivalent
Minimum of five (5) recent years of experience in Hospital environment
Hospital experience preferred
Knowledge / Technical Skills:
• Communication skills
• Excellent communication and interpersonal skills
• Strong organizational and time management skills combined with a high level of initiative
• Ability to manage in a diverse environment with a focus on client and customer services
• Good business and commercial acumen
• Strong leadership and motivating skills including the ability to build strong relationships with customers and staff
• Stamina and the ability to work under stress, good at thinking quickly and sorting out problems on the spot, and the ability to stay calm in a crisis
• Financial, budgeting and stock-taking skills Knowledge of food, food hygiene (including HACCP) and food preparation.
• Excellent communication and interpersonal skills
• Strong organizational and time management skills combined with a high level of initiative
• Ability to manage in a diverse environment with a focus on client and customer services
• Good business and commercial acumen
• Strong leadership and motivating skills including the ability to build strong relationships with customers and staff
• Stamina and the ability to work under stress, good at thinking quickly and sorting out problems on the spot, and the ability to stay calm in a crisis
• Financial, budgeting and stock-taking skills Knowledge of food, food hygiene (including HACCP) and food preparation.
Personal Abilities / Competencies:
• Maintains patient confidentiality at all times.
• Adheres to punctuality at work.
• Attends committee, continuous quality improvement and other departmental meetings as appropriate.
• Represents the organization in a positive and professional manner in the community.
• Communicates the mission, ethics, and goals of the facility as well as the focus statement of the department.
• Able to efficiently multi-task
• Adheres to punctuality at work.
• Attends committee, continuous quality improvement and other departmental meetings as appropriate.
• Represents the organization in a positive and professional manner in the community.
• Communicates the mission, ethics, and goals of the facility as well as the focus statement of the department.
• Able to efficiently multi-task
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