Food/Catering Manager

About the role

The Food/Catering Manager will lead all food and catering services for the African Medical Centre of Excellence, ensuring nutritious, high‑quality meals for patients, staff and visitors. This role combines strategic planning, operational oversight, budget control and stakeholder engagement within a fast‑growing healthcare environment.

Key responsibilities

• Develop and implement catering policies, meal plans and menus that meet diverse dietary, medical and cultural needs.
• Supervise daily kitchen operations, guaranteeing food quality, presentation and compliance with HACCP and other safety standards.
• Manage procurement, inventory and waste reduction while controlling costs.
• Prepare and monitor the catering department’s budget, analyse financial performance and negotiate supplier contracts.
• Serve as the primary contact for catering inquiries, resolve complaints and conduct satisfaction surveys.
• Coordinate special events and themed menus to enhance patient and staff experience.

Required profile

• Bachelor’s degree in Hospitality Management, Food Science, Nutrition or a related field.
• 5‑7 years of experience managing food service or catering operations, preferably in a healthcare or institutional setting.
• Professional certification or membership in a recognized hospitality or nutrition body is an advantage.

Required skills

• Menu planning and recipe development for healthcare settings.
• Financial planning and budget management.
• Food safety compliance, including HACCP protocols.
• Inventory management and procurement.