Food Services Manager
Compass Catering Services for Sidra Hospital
Total years of experience :0 years, 0 Months
WORKS INVOLVED:
•Opening of a new restaurant in the hospital around 450 covers.
•Monitoring Royal family, VVIP/VIP standard Ala Carte catering service.
•Mobilization of a 450 bed hospital - hotel services department and patient dining.
•Managing around 100 staff strength.
•Maintain HACCP and Sidra standards.
•Interviewing new candidates, recruiting and sorting of staff based on their abilities.
•Dealing with various software’s - Cerner, CBORD, Menu Logistics and Micros.
•Planning and directing the preparation and service of food in accordance with set Service Level Agreement.
•Directing and managing all staff within the kitchen area.
•Ensuring that all staffs are working hygienically at all times following HSEQ standards.
•Coordinate with management to implement new projects to improve productivity and efficiency.
•Attend to customer complaints and suggestions regarding food and service.
•Creating and maintain new SLA and SOP’s.
•Prepare new project and result study for new implementation.
•Coordinate with dietary and production department for menu planning and other related details.
•Inspect supplies, equipment, and ward pantries in order to ensure efficient service.
•Maintain records and statistics and prepare and submit reports as required.
•Oversee the preparation and timely service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety.
•Working closely with the Executive Chef, plan and coordinate menus utilizing the appropriate Sector Programs and collaborate on management of service standards, cost and other aspects of the operations.
•Oversee management of retail operations (commissary, vending etc.) to maximize customer satisfaction and overall profitability.
•Actively supervise, motivate and performance manage associates.
•Respond to customer complaints in person at the time of the complaint and resolve food safety, health and safety or other concerns quickly and efficiently.
•Maintain good client communications.
•Monitor the performance of the unit through verification and analysis of customer satisfaction systems and financial reports and initiate any necessary corrective action.
•Ensure contract conformance and compliance with all internal and external operating policies and procedures as well as government legislation for food safety, security, health and safety, first aid, etc.
•Work at all times in the safest possible manner and initiate safety inspections, associate training, and any necessary reporting for health and safety, incidents and other issues.
•Conduct accident investigations and complete necessary documentation.
•Manage union associates and performance within the guidelines set in the collective agreement.
•Ensure proper inventory levels are maintained, product is appropriately rotated and oversee inventories at the end of every week and period.
•Maintain product and service quality standards by conducting ongoing evaluations.
•Determine work procedures, prepare work schedules, and expedite workflow for maximum efficiency and client and customer satisfaction.
•Continually review services with the intent to reduce costs and increase profitability without loss of standards.
•Ensure good order and maintenance of all equipment by immediately reporting any deficiencies to maintenance.
•Coordinate staffing, scheduling, and crew changes; record and/or monitor staff hours worked on a daily basis to ensure compliance with budgets, and provide to payroll weekly.
•Inspect food service areas for cleanliness and appearance with Executive Chef/Head Cook prior to meal opening and regularly for quality, appearance, sanitation, etc.
•Confirm weekly paperwork packets prepared accurately and timely in accordance with operations manual, client, and corporate requests.
a major role in mobilization of 3 new hospitals of Hamad Bin Khalifa Medical City.
•Prepared work flows and floor plans to handover to the sub-contracting company to start its operations.
•Training and coordinating with new staff for their new job assignments as per HMC standards.
•Launching the hospital online software’s - Menu Logistics, Cerner, Power chart and Vision Software Technology.
WORKS INVOLVED:
•Handling food & beverage department (Inventory as a major role).
•Responsible for the outlet’s day to day activities.
•Negotiations & co-ordination with all suppliers & banks.
•Planning & setting up of all plans such as circulation plan, restaurant layout, sales plan.
•Active participation in recruiting team for smooth operation of restaurant.
•Assisting top management in setting up the policies, objectives & strategies, and operations of the restaurant.
Maharashtra State Board
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