Asst/ Manager, Food & Beverage Services

The F&B Assistant/Manager reports to the Deputy Director in the development and day-to-day management of the Food & Beverage Services for ICH in order to achieve the departmental goals and approved operational performance (including KAAs, objectives and budgetary goals).

Working closely with various Hospital Departments and external vendors, the F&B Assistant/ Manager is responsible for planning and collaborating with these parties to deliver patient care as well as to provide support services to hospital stakeholders.

He/She also plays a proactive role in supporting the departments under the Hospitality & Environmental Services division by providing timely divisional performance reporting and actively planning, driving productivity and change management, implementing and managing initiatives and solutions towards achieving the division’s determined objectives.

The F&B Assistant/Manager is a committed professional who is dynamic, self-driven, an excellent communicator and people oriented. He/she will enjoy interacting with people and is able to thrive well in a fast paced environment. He/She is both a leader and team player.
 

• Provide strategic leadership to the F&B Services to meet the hospitals’ strategic direction in delivering performance indicators and meeting deliverables.
• Responsible for the strategic operations and operational administration for the F&B Services (Kitchen Operations, F&B Catering, administration and vendor management) by supporting the Deputy Director in leading the F&B Services team to meet the hospital’s strategic direction in delivering performance indicators and meeting deliverables. 
• Responsible for all F&B Services and kitchen operations, facilities and equipment maintenance, outsourced services, contracts and vendor management standards are met in a cost effective, safe, and efficient manner, and ensure timely monitoring and preparation of management reporting.  This includes leading and conducting procurement and tender exercises and the preparation of approval papers and presentations.

• Responsible for the financial sustainability of the F&B Services by ensuring sound budgeting, conducting P&L analysis, having good contract management and ensuring viable procurement practices are carried out.

Requirement

• Degree or Diploma in Culinary Arts & Management / Culinary Arts & Food Service Management / Hospitality & Tourism / Business Management is preferred.

• Diploma with extensive culinary and management experience will be considered.

• At least 10 years of experience of which in 4-6 years of supervisory experience in Food and Beverage Services / Operations Management / Support Services / Hospitality Services. Diploma holders with more than 10 years of relevant experience may be considered as well.

• Those with exposure to healthcare and practical knowledge / ownership of hospital operations, clinical operations units and project management have an added advantage.

• Excellent interpersonal and communication skills, coupled with strong leadership and people management skills.

• Driven, passionate and service oriented.

• Ability to exercise initiative, manage pressure, multi-task and work independently in a fast-paced environment.

• The person must be an independent and self-driven individual with a passion for healthcare and Hospital Operations and is keen to take up evolving opportunities provided to develop his/her career in healthcare management.

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