Head of Catering and Hospitality

Responsibilities:

Day-to-Day Management of the Catering and Hospitality Department:

• Supervise and manage all activities within the Catering and Hospitality Department, including overseeing staff, students, and resources.
• Ensure effective implementation of teaching schedules, training programs, and practical sessions related to catering and hospitality.
• Coordinate with staff to deliver high-quality education and practical experiences in catering and hospitality.

Assist with the Marketing Department in Publicity:

• Collaborate with the Marketing Department to promote the college’s Catering and Hospitality programs through various channels, including social media, print materials, and events.
• Organize and participate in promotional events such as open days, exhibitions, and trade fairs to showcase the college’s offerings.

Facilitate and Partake in Skill Services:

• Facilitate practical workshops, training sessions, and skill-building services that help students improve their culinary and hospitality skills.
• Participate actively in the development of new training programs and services that align with the latest industry trends and standards.
• Responsible for Facility Management:
• Oversee the maintenance and cleanliness of all catering and hospitality facilities, including kitchens, dining areas, and classrooms.
• Ensure compliance with health and safety regulations, including food safety and hygiene standards.

Prepare Students for National and International Examinations:

• Ensure that students are well-prepared for both local and international catering and hospitality examinations by providing necessary guidance, resources, and mock exams.
• Align the curriculum with national and international standards and ensure that students are equipped with the knowledge and skills required to excel.

Ensure Facilitators’ Delivery Meets Local and International Standards:

• Monitor and evaluate the performance of facilitators within the department to ensure they are delivering lessons in line with local and international standards.
• Provide regular feedback, guidance, and support to facilitators to help them improve their teaching methods and ensure quality delivery.

Key Requirements:

• Educational Qualification: A Bachelor’s degree in Catering, Hospitality Management, Culinary Arts, or a related field. A relevant certification will be an advantage.
• Experience: At least 3 to 5 years of experience in catering, hospitality, or culinary management, with at least 2 years in a leadership or managerial role.

Work Conditions:

• Full-time position based on campus.
• Flexibility in working hours may be required, including evening or weekend shifts, depending on departmental needs.
• Occasional travel for external events, conferences, or examinations may be necessary.

Location: Accra

Employment Type: Full Time

Salary Range: Attractive