Location Manager, Catering Manager

– manage the food and beverage provision for all sections of the hospital.
-plan different menus in consultation with chefs
-recruit and train permanent and casual staff
-organise, lead and motivate the catering team
– plan staff shifts and rotas
– ensure health and safety regulations are strictly observed
-budget and establish financial targets and forecasts
– monitor the quality of the product and service provided
– keep financial and administrative records
– manage the payroll and monitor spending levels
– maintain stock levels and order new supplies as required
– interact with customers if involved with front of house work
– liaise with suppliers and clients
– negotiate contracts with customers, assess their requirements and ensure they're satisfied with the service delivered (in contract catering)
– ensure compliance with all fire, licensing and employment regulations
– maximise sales and meet profit and financial expectations.
– oversee the management of facilities, e.g. checking event bookings and allocation of resources/staff
– plan new promotions and initiatives, and contribute to business development
– deal with staffing and client issues
– keep abreast of trends and developments in the industry, such as menus or trends in consumer tastes

Job Details

Date Posted: 2017-10-23
Job Location: Al Kuwait, Kuwait
Job Role: Medical, Healthcare, and Nursing
Company Industry: Catering/Food Services/Restaurants; Medical/Hospital

Preferred Candidate

Career Level: Management
Gender: Male
Degree: Bachelor's degree

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