Senior/ Assistant Manager, Group Hospitality Services (Food Service)

Ng Teng Fong General Hospital; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading healthcare institution in Singapore is seeking a Food Service Manager to oversee food service operations. You will manage staffing and vendor contracts, ensure compliance with food safety standards, and prepare operational reports. Ideal candidates will have a degree in Food & Beverage Management and over 5 years of relevant experience. Fluency in English and additional certifications are advantageous.

Qualifications

• Degree Holder of discipline related to Food & Beverage Management / Hospitality/ Nutrition.
• Proficient in spoken and written English; additional language is an advantage.
• Certified in WSQ Food Hygiene Course and related certifications.
• More than 5 years of supervisory or managerial experience in relevant industries.

Responsibilities

• Oversee daily food service operations.
• Manage manpower hiring, training, and contracts.
• Handle escalated patient complaints.
• Submit monthly Food Service report.

Skills

Food & Beverage Management

Project Management

Microsoft Office Suite

Communication skills

Problem-solving skills

Education

Degree in Food & Beverage Management or related field

Tools

Microsoft Word

Microsoft Excel

Microsoft PowerPoint

Electronic Meal Ordering System

Job description

Overview

Overview is provided? (Original content preserved below)

Oversees and manage food service team to ensure the meals orders are prepared and delivered to the Patient seamlessly in a safe and timely manner.

Responsibilities

• Oversee daily food service operations that include control room, store, catering, dishing, and assembly operations

• Handle manpower hiring, deployment and mobilisation

• Staff Training & Vaccination

• Manage contracts under Food Service and monitor vendor performance to ensure contract compliance.

• Manage risks related to food safety, workplace safety, and fire safety and ensure proper emergency preparedness and business continuity planning.

• Work closely with Executive Chef and production team on inpatient, staff and catering meals.

• Lead ad-hoc projects/initiatives on workflow improvement, harmonization, automation, waste reduction and sustainability.

• Handle escalated patient complaints & feedbacks

• Submit monthly Food Service report that is required by the management.

• Conduct monthly contract payment check for stewarding services

• Ensure proper documentation and records are maintained.

• Any ad-hoc duties assigned by Supervisor.

Requirements

• Degree Holder of discipline related to Food & Beverage Management / Hospitality/ Nutrition.

• Proficient in spoken and written English. Fluency in a second language will be an advantage.

• Certified in WSQ Food Hygiene Course, Food Hygiene Officer Course, ISO22000, ISO45000 and MUIS HALAL will be an added advantage.

• Good knowledge in using Microsoft, including Word, Excel, PowerPoint, Teams, Outlook, One Drive, Bookings, Co-pilot, etc.

• Knowledge in Electronic Meal Ordering System will be added advantage.

• More than 5 years in supervisory or managerial role, preferably in hospital, upscale hotel, restaurant, or high-volume food service facility.

• Experience in Contract Management, Project Management, Catering Event, ISO Audit will be an added advantage.

• Ability to work efficiently, independently and work under tight timelines.

• Excellent communication, problem solving, presentation and interpersonal skill.