EXECUTIVE, FOOD SERVICES

Responsibilities

1. Plan and oversee daily meal service operations for patients, staff, and visitors.
2. Coordinate with dietitians to align menus with patients' nutritional and medical needs.
3. Supervise and schedule catering staff, including cooks, servers, and support personnel.
4. Maintain vendor relationships and negotiate contracts with food suppliers. Manage functions request and liaise with requestor.
5. Handle budget planning and cost control for catering services.
6. Generate monthly cost spend and sales report.
7. Address and resolve issues related to food complaints, delays, or service disruptions.
8. Generate reports on food usage, waste, costs, and service performance.
9. Implement and monitor quality improvement initiatives in food services.
10. Monitor all equipment in food service and ensure all PPM and calibration are timely updated.
11. Participate in all quality accreditation activities (e.g...