Catering Services Manager

2 weeks ago

Dublin, Dublin City, Ireland beBeeCatering Full time €43,940 - €54,300
Job Overview

The objective of this position is to provide strategic leadership, oversight, and monitoring of team performance. The ideal candidate will be a key member of the management structure, delivering high-quality, patient-centric, and customer-focused catering services.

Main Responsibilities:
  • Lead, supervise, and monitor team performance to ensure exceptional catering services are provided to patients and staff.
  • Participate in current and future planning for CHI and NCH to ensure alignment with organizational goals.
  • Maintain a strong understanding of food safety principles and ensure compliance with HACCP/Food Safety training.
  • Work effectively in a collaborative environment, demonstrating flexibility and adaptability in work practices and approach.
  • Deal with customers in a courteous and responsible manner, maintaining confidentiality on all matters and information obtained during employment.
  • Represent the Department and Hospital positively at all times, ensuring excellent communication and interpersonal skills.
Key Requirements:
  • Background in Catering / Food Service management / supervision.
  • Experience working in a Hospital, Nursing Home or Healthcare setting.
  • HACCP/Food Safety training essential.
  • Strong understanding of food safety principles.
  • Ability to work in a collaborative environment and knowledge of the concept of team working in practice.
  • Flexibility in work practices and approach.
  • Maintain confidentiality on all matters and information obtained during employment.
  • Positive representation of the Department and Hospital at all times.
  • Availability to work extra hours if required.
Desirable Qualifications and Experience:
  • Bachelor's degree in Hospitality Management (NFQ Level 7) or equivalent.
  • Hospitality Studies (Higher Certificate) (Level 6).
  • Diploma in Dietetics.
  • At least one year's satisfactory experience in the direction and control or assisting in the direction and control of catering arrangements for an institution or other establishment catering for a minimum of 200 persons per day.

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