Hospital F&B Operations Lead – Patient Dining

Sodexo; Colchester; On-site; GBP 41,000 - 50,000; Full time

Benefits offered by this job

Staff parking

On-site staff discount

Free park & ride

Career opportunities

Staff wellbeing resources

Full training and protective uniform

Job summary

Sodexo is seeking an Operational Food & Beverage Manager to lead patient dining and retail services at Colchester Hospital. You will manage a diverse operational team, ensuring high standards of food quality, safety and service delivery, with a focus on patient experience.

You will oversee budgeting, labour costs, stock levels and continuous improvement, while maintaining compliance with food safety and health & safety requirements across the site.

Qualifications

• Proven experience leading service teams in catering.
• Operational management experience in hospital/healthcare catering.
• Strong knowledge of food safety, HACCP and hygiene.
• Experience in budgeting, forecasting and stock control.
• Excellent communication and stakeholder management.

Responsibilities

• Lead day-to-day delivery of patient dining and retail services.
• Work with Patient Dining team to maintain standards at ward level.
• Lead, support and develop supervisors, ward hosts, retail staff and kitchen porters.
• Manage staff rotas, holidays, training and development reviews.
• Monitor food quality, hygiene and stock levels across the service.
• Complete monthly stocktakes and manage food ordering and waste.
• Ensure compliance with food safety, HACCP, health and safety and Trust requirements.
• Maintain monitoring, training and quality records.
• Carry out service audits and take corrective action where required.

Skills

Team leadership

Operational management

Food safety & HACCP

Budgeting & cost control

Staff development

Communication

Job description

Sodexo is seeking an Operational Food & Beverage Manager to lead patient dining and retail services at Colchester Hospital. You will manage a diverse operational team, ensuring high standards of food quality, safety and service delivery, with a focus on patient experience.

You will oversee budgeting, labour costs, stock levels and continuous improvement, while maintaining compliance with food safety and health & safety requirements across the site.