Liaison with hospital personnel, and vendor base office to ensure the highest operating standards.
All suggestion, complaints regarding Catering and Services are channeled through him/her with a monthly report and action plan.
Holds daily Meetings with Cater/Service crew, operations workflow/in room movement and diet requirement, briefs and debriefs all staff on jobs to be done/feedback of work responsibilities and on the job daily training.
Maintain records and generate reports of all Meals served in room, Cafe and extra catering services provided that contributes to F&B revenue thus justifying cost of sales/operations.
Authorize and control all Procurements from approved vendors and sanction daily Requisitions as per the approved budget.
Reports daily to Support Service Manager/Dietician all aspects of Operations.
Responsible for getting daily feedback from the In Patients, Caf guest internal and external
Responsible for efficient running of Catering of inpatient/Cafe and other operations at the hospital.
Co-ordinates preparation of Menu on day-to-day basis with the Chef/Sous chef at site.
Responsible for inventory at the hospital (cost control, breakages, satisfaction of client, sanitation n hygiene at the hospital in co-operation with Hygiene In-charge, welfare of all staff/crew at the hospital, prepare duty roster for all Cater crew. Enforce discipline at his worksite. Provide service to the hospital as per Contract.
Interact daily with Dietician/Support Service Manager at the hospital with matters related to Catering services.
Responsible to ensure that an opening and closing operational checklist is followed and audited that covers all cleanliness and service /production task list
R&M daily walk and weekly work schedule with follow up to ensure best presentation and efficiency of assets
Daily food tasting and presentation control with auditing reports to ensure brand standards are strictly adhered
Weekly and monthly training schedule planning to ensure customer care and service is our brand image. This will include fire, safety, evacuation, infection, waste management and HACCP trainings and certification.
Monthly Operational Report to Customer Care and General Manager/VP Food Services
Caf, in room and kids menu presentation, coordination and production process that includes catering packages, medical seminar packages and additional in room visitors prepaid meal package
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