Catering Officer

The Catering Officer is responsible for overseeing the daily operations of university food services, including restaurants, fast food centers, supermarkets, and other food-related service areas. This role ensures that catering services meet quality, safety, and operational standards while aligning with institutional policies and student and staff needs.

Food Service Operations Management

• Supervise and coordinate food service operations across various campus facilities.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor the quality of food and beverages provided to students and staff.
• Collaborate with food service providers to improve meal options and service delivery.
• Address and resolve service-related issues in coordination with management and vendors.

Menu Planning & Nutritional Oversight

• Assist in the development and review of menus to ensure variety, nutritional balance, and alignment with institutional needs.
• Work with food service providers to ensure meals are cost-effective, sustainable, and culturally appropriate.
• Ensure that meal options cater to dietary restrictions and special requirements.
• Conduct periodic assessments and audits of food service offerings to maintain high standards.

Contract & Vendor Management

• Manage food service contracts and monitor vendor performance.
• Conduct periodic reviews of contracts and suggest updates before renewals.
• Ensure vendors adhere to agreed service levels, food quality, and hygiene standards.
• Conduct site inspections of vendor operations and campus food outlets.
• Liaise with external regulatory bodies to ensure compliance with food service laws and regulations.

Training & Compliance

• Organize training sessions for food service staff on hygiene, food handling, and customer service.
• Ensure compliance with health, safety, and environmental regulations in food service areas.
• Conduct regular audits to assess adherence to food safety and hygiene protocols.
• Address non-compliance issues and recommend corrective actions.

Strategic Planning & Reporting

• Contribute to the university’s strategic plans for catering and food service improvements.
• Participate in budget planning and cost control measures for food service operations.
• Analyze customer feedback and conduct surveys to enhance catering services.
• Prepare reports on food service performance, compliance, and improvement plans.

Other Responsibilities

• Perform additional duties as assigned by the Director.

Practical experience is preferable in food service management, catering operations, or a related field.

• Strong understanding of food safety regulations, HACCP, and hygiene standards.
• Experience in menu planning and catering operations.
• Ability to manage food service contracts and vendor performance.
• Knowledge of procurement processes and quality control measures.
• Strong communication and negotiation skills for dealing with vendors and stakeholders.
• Competence in conducting food service audits and compliance checks.
• Ability to implement training programs for food service staff.
• Analytical skills for monitoring food service trends and customer feedback.

Diploma degree in hospitality management, Catering, Food Service Management, or a related field.

Job Overview

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