Role & responsibilities
To provide a high quality and efficient catering service containing expenditure within agreed budgets ensuring a cost effective service. To be responsible for the operational management, planning and development of the Catering Services. To discuss and agree the aims and objectives for the Catering Services with the F&B Manager cum chef. To consult on the preparation of menus for staff and patients, in conjunction with the Hospitals Monitoring Officer and the Dietician. To be responsible for the recruitment, selection and induction of all contractual staff employed in accordance with company policies. To identify the training needs of staff and arrange appropriate training. To create good communications with staff to generate positive motivation. To implement and maintain the highest standard of cleanliness and hygiene in all Catering areas. To constantly seek improvement in efficiency and performance levels. To implement and monitor systems to control wastage of food in all Catering Departments. To establish regular visits to the Wards. To liaise with all appropriate hospital personnel with regard to the delivery of catering services. Hold regular meetings with the Dieticians, F&B Mgr. and Head - Support Functions. To ensure that all staff conduct themselves in accordance to their responsibilities. To participate in regular briefings with staff in order to review the service provided and identify the need for any changes. Any other duties
Preferred candidate profile
Must have hospital experience
Must have Graduation degree or Diploma
Good Communication Skills
Good team management
Keyskills: Food And Beverage Team Management Hospitality Bhm Fnb
BLK-Max Hospital BLK-Max Super Specialty Hospital has a unique combination of the best in class technology, put to use by the best names in the professional circles to ensure world-class health care to all patients. Spread on five acres of land, with a capacity of 650 beds, BLK-Max Super Speciality...