Background information about the job or company (e.g., role context, company overview)

Frank Management Consult Ltd is an international management consulting agency. We work with major companies, raising their performance, driving their strategies and enhancing their productivity.

Responsibilities or duties

Design and plan diverse menus that meet customer expectations while keeping costs under control.

Prepare ingredient requisitions to ensure the delivery of high-quality meals in line with planned menus.

Oversee hygiene and sanitation standards across all facilities, including branches, warehouses, and offices.

Maintain cleanliness throughout all work areas, beyond just kitchens and dining spaces.

Procure and manage cleaning equipment, detergents, and other essential supplies.

Supervise cleaning services to uphold high hygiene standards.

Ensure strict compliance with health and safety regulations.

Train catering staff on proper food preparation and hygiene practices.

Monitor staff performance to ensure adherence to recipes and hygiene standards.

Develop staff schedules to ensure contractual working hours are met.

Establish channels for staff and customers to provide feedback on meal quality and hygiene.

Act on feedback to improve service quality.

Identify and communicate training needs to support continuous staff development.

Meet cost management goals while maintaining menu quality and variety.

Qualifications or requirements (e.g., education, skills)

Bachelor's Degree in Hotel and Hospitality Management.

Higher Diploma in Hotel Management or other Hospitality Services from a recognized institution

Trained & Experienced in HACCP. Experience in a busy hospital is an added advantage

Proficient in computer skills and conversant with hotel software.

Self-motivated, persistent, resolute, and able to deliver without close supervision.

Experience needed

5 years of working experience as a Catering Manager in a reputable institution

Other provided details (e.g., benefits, work environment, team info, or additional notes)

Other skills: Communication, leadership, organization, problem-solving, and attention to detail.

• Design and plan diverse menus that meet customer expectations while keeping costs under control.
• Prepare ingredient requisitions to ensure the delivery of high-quality meals in line with planned menus.
• Oversee hygiene and sanitation standards across all facilities, including branches, warehouses, and offices.
• Maintain cleanliness throughout all work areas, beyond just kitchens and dining spaces.
• Procure and manage cleaning equipment, detergents, and other essential supplies.
• Supervise cleaning services to uphold high hygiene standards.
• Ensure strict compliance with health and safety regulations.
• Train catering staff on proper food preparation and hygiene practices.
• Monitor staff performance to ensure adherence to recipes and hygiene standards.
• Develop staff schedules to ensure contractual working hours are met.
• Establish channels for staff and customers to provide feedback on meal quality and hygiene.
• Act on feedback to improve service quality.
• Identify and communicate training needs to support continuous staff development.
• Meet cost management goals while maintaining menu quality and variety.

• Communication
• Leadership
• Organization
• Problem-solving
• Attention to detail
• Proficient in computer skills and conversant with hotel software.

• Bachelor's Degree in Hotel and Hospitality Management.
• Higher Diploma in Hotel Management or other Hospitality Services from a recognized institution
• Trained & Experienced in HACCP.