The Catering Services Unit provides affordable meals to students, staff and other stakeholders. The Catering Services Manager oversees the operations of the Unit and ensures sustainability and growth by meeting customer expectations and adhering to statutory laws, bye-laws and regulations of the food industry.

Qualifications and Experience

• Applicants must hold a Degree in Hospitality or related field plus at least 3 years of experience at managerial level.
• Possession of a Master’s Degree in a related field will be a distinct advantage.

Skills and Attributes

• Highly motivated and able to work under pressure of tight deadlines.
• Excellent verbal and written communication skills.
• Innovative and eager to develop new programmes and initiatives.
• Ability to use spreadsheets, events and food management software and POS systems.
• Ability to lead and motivate a team of professional catering staff.

Duties and Responsibilities

• Manages a team of catering staff for successful and quality execution of catering events.
• Ensures proper deployment of resources and catering.
• Plans food and beverages menus considering clients’ preferences and special requests.
• Manages stocks and supplies in a cost-effective and timely manner.
• Ensures the correct and economic use of materials.
• Ensures proper use, care and maintenance of equipment, and assets.
• Ensures compliance with health and safety regulations and standards, policies, practices and procedures relating to health and safety.
• Resolves customer problems and complaints.
• Supervises staff and conducts performance reviews.

Qualifications and Experience

• Applicants must hold a Degree in Hospitality or related field plus at least 3 years of experience at managerial level.
• Possession of a Master’s Degree in a related field will be a distinct advantage.

Skills and Attributes

• Highly motivated and able to work under pressure of tight deadlines.
• Excellent verbal and written communication skills.
• Innovative and eager to develop new programmes and initiatives.
• Ability to use spreadsheets, events and food management software and POS systems.
• Ability to lead and motivate a team of professional catering staff.

Duties and Responsibilities

• Manages a team of catering staff for successful and quality execution of catering events.
• Ensures proper deployment of resources and catering.
• Plans food and beverages menus considering clients’ preferences and special requests.
• Manages stocks and supplies in a cost-effective and timely manner.
• Ensures the correct and economic use of materials.
• Ensures proper use, care and maintenance of equipment, and assets.
• Ensures compliance with health and safety regulations and standards, policies, practices and procedures relating to health and safety.
• Resolves customer problems and complaints.
• Supervises staff and conducts performance reviews.