Job Description

Operations Management

: Oversee daily food service operations for patients, staff, and visitors. Ensure timely and accurate meal preparation and delivery according to prescribed dietary plans. Coordinate with dietitians, nutritionists, and clinical staff for patient-specific meal needs.

Staff Supervision

: Manage, train, and schedule kitchen and service staff. Conduct regular performance evaluations and enforce service standards. Promote a safe, hygienic, and collaborative work environment.

Quality & Compliance

: Ensure compliance with hospital policies, local health regulations, and accreditation requirements. Monitor food safety, hygiene, and sanitation procedures. Implement and monitor HACCP and other food safety systems.

Menu & Nutrition Planning

: Collaborate with dietitians to design balanced menus for various patient needs (diabetic, cardiac, low-sodium, etc.). Introduce seasonal or cost-effective menu items for staff and visitors.

Budgeting & Cost Control

: Prepare and manage departmental budgets. Monitor food costs, waste, inventory, and purchasing activities. Develop cost-saving strategies while maintaining food quality.

Customer Service

: Address feedback from patients, staff, and visitors to continuously improve service. Conduct satisfaction surveys and act on findings to enhance F&B services.
Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?35,000.00 per month

Schedule:

Day shift
Work Location: In person