Key Responsibilities

Provide overall leadership and ensure the smooth and efficient operation of the Central Catering and Accommodation Services Department.

Develop, implement, and monitor departmental policies, strategic plans, and operational work plans in alignment with institutional objectives.

Ensure high standards of service delivery, food quality, hygiene, cleanliness, and customer care across catering and accommodation services.

Supervise, manage, and maintain discipline among departmental staff, promoting professionalism, teamwork, and positive engagement with students and other clients.

Oversee human resource functions within the department, including staff performance management, welfare, and capacity development.

Prepare, manage, and control the departmental budget, ensuring efficient utilization of resources and value for money.

Oversee procurement of food supplies, stores, and other departmental requirements in compliance with procurement policies and procedures.

Advise University Management on catering, accommodation, and hospitality-related matters to support informed decision-making.

Ensure compliance with health, safety, and hygiene standards, as well as relevant statutory and institutional regulations.

Perform any other duties as may be assigned by the immediate supervisor.

Qualifications

Education, Skills and Experience

Must have:

Master’s Degree in Food Production/Food and Beverage Service/Hospitality Management or relevant area from a recognized Institution.

A minimum of 3 years’ experience at a comparable position in a recognized Academic Institution.

Must be computer literate.

OR

Bachelor’s degree in Food Production/Food and Beverage Service/Hospitality Management or relevant area from a recognized Institution.

Minimum of 5 years’ experience at a comparable position in a recognized Academic Institution.

Must be computer literate.

• Provide overall leadership and ensure the smooth and efficient operation of the Central Catering and Accommodation Services Department.
• Develop, implement, and monitor departmental policies, strategic plans, and operational work plans in alignment with institutional objectives.
• Ensure high standards of service delivery, food quality, hygiene, cleanliness, and customer care across catering and accommodation services.
• Supervise, manage, and maintain discipline among departmental staff, promoting professionalism, teamwork, and positive engagement with students and other clients.
• Oversee human resource functions within the department, including staff performance management, welfare, and capacity development.
• Prepare, manage, and control the departmental budget, ensuring efficient utilization of resources and value for money.
• Oversee procurement of food supplies, stores, and other departmental requirements in compliance with procurement policies and procedures.
• Advise University Management on catering, accommodation, and hospitality-related matters to support informed decision-making.
• Ensure compliance with health, safety, and hygiene standards, as well as relevant statutory and institutional regulations.
• Perform any other duties as may be assigned by the immediate supervisor.

• Computer literacy

• Master’s Degree in Food Production/Food and Beverage Service/Hospitality Management or relevant area from a recognized Institution.
• Bachelor’s degree in Food Production/Food and Beverage Service/Hospitality Management or relevant area from a recognized Institution.