Project Supervisor Healthcare Operations

CATRION; Riyadh; On-site; SAR 150,000 - 200,000; Full time

Job summary

A leading catering service provider in Saudi Arabia is seeking a Catering Supervisor to lead the catering team. The role involves managing the delivery of patient meals and ensuring high-quality service while complying with healthcare regulations. Applicants should hold a Bachelor’s degree in hospitality or food and beverage, have 2-3 years of experience in healthcare operations, and possess strong communication and organizational skills. This position requires a hands-on leadership approach and dedication to ensuring nutritional standards.

Qualifications

• 2-3 years of experience in healthcare operations at a similar position.
• Fluent in English, working knowledge of Arabic preferred.
• HACCP Certification preferred.

Responsibilities

• Lead and supervise the catering team for patient services.
• Manage food costs, labour costs, and overhead costs.
• Ensure compliance with healthcare regulations.

Skills

Food and beverage knowledge

Communication skills

Ability to work under pressure

Proficient in computer programs

Health and safety training

Education

Bachelor’s degree in hospitality or food and Beverage

Additional qualification on Dietary

Job description

To lead and supervise the catering team in the provision and delivery of all patients catering services with specific responsibilities for patient meals, retail, staff canteen as required and ensuring compliance with healthcare regulations.

• Manage the catering team to ensure they provide consistently high‑quality food and service to patients, staff, and all hospital visitors.
• Operational oversight with a hands‑on leadership style, with competencies of all areas of the operation.
• Perform tray assessments to ensure food quality and presentation and tray accuracy, randomly check accurate tray delivery to patients and completion of service within stipulated time.
• Evaluate the performance of Patient Service Experience and to exceed patient and customer satisfaction.
• Develop robust kitchen operating procedures with line manager and ensure compliance with Food Safety and Quality.
• Ensure implementation of menus as per Dietary requirements to ensure patients’ nutritional requirements are met, including a range of options available which team/ward staff can access outside kitchen hours.
• Ensure effective and accurate record keeping and documentation is maintained to prove due diligence and compliance with CATRION and MOH inspection.
• Liaises with direct manager for any support required at other locations.
• Responsible for all administration as required.
• Conduct and assist in the completion of employee evaluation or appraisals as per company procedure.
• Conducting regular area reviews to ensure team member are meeting performance standards and agreed services as per contract/agreement are delivered.
• Delivery of budgeted profit through management of food costs, labour costs and overhead costs.
• Manage client relationships through regular, formal and informal interaction, dealing with and resolving issues quickly without compromising the expected profitability of the project.
• Ensure the highest standards of food safety and hygiene are consistently maintained in accordance with the Quality Assurance Program, safe work practices are followed.
• To report any equipment defects, maintenance requirements that will hamper the expected level of service and liaise with concerned person internally or with external party.
• Report all accidents, incidents, and any injuries as well as any customer complaints immediately.
• Attending Client and Company training courses as deemed necessary, fully support, and participate in all Client and Company safety initiatives.
• Ensure the effective deployment of staff as per business needs to ensure service needs are met through robust roster planning.
• Attend daily meetings, briefing, trainings, meetings as and when required.
• Maintain confidentiality at all times, which includes, patients, relatives, staff and team member information.
• Perform additional duties and any other tasks, as requested by the line manager or the client based on contractual deliverables.
• Duties listed are not limited to specific location, if required should be willing to work in any location and as assigned by the department manager across KSA.

Others:

• Guiding, supporting, monitoring, evaluation, and training of staff.
• Monitoring and maintaining levels of conduct and work performance.
• To liaise with HR and line manager as and when required for staff recruitment, selection, and management of staff within the department.
• Participate in periodical inspections and contribute to the process of identifying and implementing improvements.

Minimum Requirements for The Job:

Qualifications

Bachelor’s degree in hospitality or food and Beverage, additional qualification on Dietary will be plus

Years and Nature of Experience

2- 3 years of experience in healthcare operations at the similar position

Knowledge, Skills & Abilities

• Aware of basic food and beverage knowledge with knowledge of nutrition and special diets.
• Good in communication skills, both written and verbal.
• Fluent in English and working knowledge of Arabic would be an added advantage.
• Ability to work effectively under pressure and willingness to work for long and extended hours besides multitasking.
• Well groomed, friendly, cheerful, and polite attitude.
• Enthusiastic and passionate about consistently providing exceptional service to our customers and clients.
• Ability to ensure a cost-efficient operation with optimum utilization of labour, equipment, and facilities within the budget framework.
• Proficient in computer programs (MS Office – Word, Excel, Power Point & Outlook).
• Credentials in Health and Safety Training.
• HACCP Certification preferred.
• Must be strong in operations with ability to manage large healthcare operations.