Job Purpose Statement:
The healthcare Operation Manager is responsible for planning, organizing, and supervising catering and food-service operations within a healthcare facility. This role ensures high-quality, safe, and nutritious meals are provided to patients, staff, and visitors while meeting dietary requirements, regulatory standards, and budget guidelines. The manager oversees kitchen staff, manages procurement, and collaborates closely with clinical dietitians and nursing teams to support patient care.
Roles & Responsibility
- Oversee all day-to-day catering and kitchen operations.
- Ensure timely preparation and delivery of meals to patients, staff, and visitors.
- Implement standardized menus and meal plans according to nutritional guidelines.
- Supervise meal plating, portion control, and food presentation standards.
- Optimize workflow for efficiency and quality.
- Provide ongoing coaching and a positive, safe working environment.
- Conduct team meetings, manage conflicts, and coordinate with client & HR as needed.
- Work closely with dietitians and clinical teams to ensure meals meet dietary restrictions (e.g., diabetic, renal, allergen-free, texture-modified).
- Respond promptly to changes in patient dietary needs.
- Monitor patient feedback and adjust services to improve satisfaction and experience.
- Ensure compliance with food safety regulations, infection control guidelines, and industry standards (e.g., HACCP, local health authorities).
- Conduct regular inspections of food preparation, storage, and serving areas.
- Maintain accurate records of temperature logs, cleaning schedules, and safety audits.
- Train staff in food safety and hygiene procedures.
- Knowledgeable about CBHAI & JCIA Accreditation
- Manage budgeting and cost controlling
- Maintain inventory levels in operations
- Reduce waste through smart menu planning and portion management.
- Monitor equipment maintenance and coordinate repairs or replacements.
- Implement quality assurance programs to enhance culinary standards and patient satisfaction.
- Analyze key performance indicators (KPIs) and service metrics within client requirements.
- Introduce innovative menu ideas, healthy options, and special dietary programs.
- Lead catering support for internal events or special functions.
- Perform additional duties and any other tasks within scope, as requested by the Head of Department.
Minimum Requirements for The Job:
Qualifications
Bachelor's Degree/Master's Degree in Nutrition and food technology / or bachelor's degree in food and beverage management.
Years and Nature of Experience
6 Years experience at site manager level
Knowledge, Skills & Abilities
- Leadership & team management
- Patient-centered service delivery
- Budget and inventory control
- Collaboration with clinical teams
- Problem-solving & decision-making
- Knowledge of CRM software and MS Office (MS Excel in particular)
- Excellent communication and negotiation skills
- Strong analytical skills with the ability to interpret data accurately, and make well-informed decisions.
- Sound knowledge of Food Safety & Hygiene, ISO and HACCP.
- Enthusiastic and passionate about consistently providing exceptional service to our customers and clients.
