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

Ng Teng Fong General Hospital; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading healthcare institution in Singapore seeks a Senior/Assistant Manager for Group Hospitality Services. This role involves overseeing the food service team, ensuring timely meal deliveries, managing contracts, and maintaining food safety standards. The ideal candidate will have a degree in a related field, over 5 years of managerial experience, and excellent communication skills. Fluent English is required, and skills in Microsoft Office are essential.

Qualifications

• Degree Holder of discipline related to Food & Beverage Management / Hospitality / Nutrition.
• Fluency in English, second language is an advantage.
• Certification in WSQ Food Hygiene Course, Food Hygiene Officer Course is an advantage.

Responsibilities

• Oversee daily food service operations and manage food service team.
• Handle manpower hiring and deployment.
• Manage contracts and monitor vendor performance.

Skills

Food & Beverage Management

Hospitality

Nutrition

Microsoft Word

Microsoft Excel

Communication

Problem-solving

Interpersonal skills

Education

Degree in Food & Beverage Management / Hospitality / Nutrition

Tools

Microsoft Office Suite

Electronic Meal Ordering System

Job description

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

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
• 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