Catering and Hygiene Supervisor at Frank Management Consult Ltd

Roles & Responsibilities:

• 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.

Minimum Requirements

• Bachelor’s Degree in Hotel and Hospitality Management.
• Higher Diploma in Hotel Management or other Hospitality Services from a recognized institution
• 5 years of working experience as a Catering Manager in a reputable 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.
• Other skills: Communication, leadership, organization, problem-solving, and attention to detail.