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The Healthcare Manager - Food and Beverage oversees the strategic planning, coordination, and delivery of food and beverage services within a healthcare environment.
Main Responsibilities- Develop and implement effective strategies for managing food and beverage operations to ensure timely, safe, and high-quality meal service.
- Create menus that meet nutritional, dietary, and cultural needs of patients, staff, and visitors, ensuring exceptional dining experiences.
- Maintain operational excellence, efficiency, and adherence to hospital policies, promoting a positive work culture.
- Lead, train, and supervise food service and support staff, fostering teamwork and motivating employees to deliver excellent service under pressure.
- Conduct regular performance reviews, develop staff skills, and implement performance improvement programs.
- Cultivate strong relationships with hospital administration, healthcare professionals, and external partners to align food service operations with patient care priorities.
- Serve as a key liaison between the hospital management and catering teams, addressing service feedback and implementing improvements.
- Oversee budget planning, cost control, and resource allocation for food service operations, ensuring fiscal responsibility.
- Evaluate vendor performance and manage procurement of food and beverage supplies, maintaining quality standards.
- Ensure accurate reporting, documentation, and compliance with contractual obligations, upholding regulatory requirements.
