Food/Catering Manager

The African Medical Centre of Excellence (AMCE) in partnership with King's College Hospital London (KCH) is seeking talented individuals to fill the role of Food/Catering Manager.

The African Medical Centre of Excellence, Abuja (AMCE Abuja), a multi-specialty medical institution developed by Afreximbank in partnership with King's College Hospital London (KCH) aims to revolutionize healthcare in Africa. Established to address critical gaps, the AMCE Abuja is committed to providing world-class care through innovative research, development, and education. The partnership with King's College Hospital ensures global expertise, world-class clinical training, research, and professional development. The Centre will offer comprehensive services in oncology, haematology, cardiovascular care, and general healthcare across the continent, with plans for expansion. The construction phase, supported by global partners, precedes a phased rollout over six years, evolving into a 500-bed facility.

Set to commence operations in early 2025, this flagship facility in Abuja is a key part of Afreximbank’s network of healthcare facilities, actively countering brain drain, reducing medical tourism by offering advanced procedures such as stem cell transplantation and state-of-the-art treatments for various diseases, and fostering employment opportunities. The vision for the AMCE initiative is to shape a healthier and more educated future for Africa.

Applications Close

Friday, February 21, 2025.

Job Purpose

The Food/Catering Manager is responsible for managing and overseeing all food and catering services within the healthcare organization, ensuring the delivery of nutritious, high-quality meals that meet patient dietary requirements, staff needs, and visitor expectations. The role holder will develop and maintain catering strategies, manage budgets, and ensure compliance with food safety regulations and organizational standards.

Core Responsibilities

Strategic Catering Management

• Develop and implement catering policies and procedures to align with the healthcare organization’s objectives and patient care standards.
• Design meal plans and menus that accommodate diverse dietary needs, medical conditions, and cultural preferences of patients and staff.
•  Collaborate with dietitians, nutritionists, and healthcare professionals to ensure menus meet nutritional standards and therapeutic requirements.
• Conduct regular assessments of catering operations to identify areas for improvement and ensure optimal service delivery.

Operational Oversight and Quality Assurance

• Supervise daily kitchen operations, including food preparation, cooking, and presentation, to maintain quality and consistency.
• Ensure all food and beverage services comply with health, hygiene, and safety standards, including Hazard Analysis and Critical Control Points (HACCP) and other regulations.
• Coordinate procurement of food supplies, equipment, and services to meet operational demands while minimizing waste and cost.
• Develop and oversee cleaning schedules to maintain sanitary kitchen and dining environments.

Budget and Financial Management

• Prepare and manage the catering department’s budget, ensuring cost-effectiveness and value for money.
• Monitor and control inventory, reducing waste while maintaining adequate stock levels.
• Analyze financial performance, identifying trends, risks, and opportunities for cost savings or revenue generation.
• Negotiate contracts with food suppliers and vendors to secure favorable pricing and quality agreements.

Patient and Stakeholder Engagement

• Act as the primary point of contact for food and catering-related inquiries or complaints, ensuring timely resolution.
• Conduct patient and staff satisfaction surveys to identify preferences and areas for service improvement.
• Collaborate with hospital administration to align catering services with organizational goals and patient care priorities.
• Organize and oversee special events or themed menus to enhance patient and staff experiences

Job Specifications

Educational Requirements

• Bachelor’s degree in Hospitality Management, Food Science, Nutrition, or a related field.
• Master’s degree in biomedical engineering or a related field is an added advantage.

Professional Requirements

• Professional certification/ membership of a relevant recognized professional body is an added advantage.

Experience Requirements

• 5-7 years of experience in food service or catering management, preferably in a healthcare or institutional setting.

Competency Requirements

Knowledge Requirements

• In-depth understanding of dietary and nutritional requirements for various medical conditions.
• Comprehensive knowledge of food safety regulations and compliance standards.
• Familiarity with inventory management and procurement practices.
• Understanding of financial management principles within a catering environment.

Skills Requirements

• Expertise in menu planning and recipe development tailored to healthcare settings.
•  Proficiency in financial planning and budget management.
•  Strong leadership and team management capabilities.
•  Advanced knowledge of food safety protocols and sanitation standards.
•  Effective communication and interpersonal skills to liaise with diverse stakeholders.
• Problem-solving and decision-making skills to address operational challenges.

Personal Abilities

• Ability to empathize with patients and their families.
• Exceptional attention to detail and commitment to excellence.
•  Ability to work under pressure and manage multiple priorities.
•  Strong organizational and time management skills.
• Commitment to continuous learning and professional development.

African Medical Centre of Excellence, Abuja (AMCE Abuja) aims to be an Employer of Choice, providing equal opportunity for everyone regardless of their background, gender, race and other protected characteristics.