Project Manager

Overview

Job Summary

Operational Management:-

• Manage the day-to-day catering operations within the hospital.
• Ensure meals are prepared, distributed, and served according to approved menus, dietary requirements, and schedules.
• Monitor service quality and implement continuous improvement initiatives.
• Coordinate with hospital departments to ensure smooth food service delivery.

Contract & Compliance Management:-

• Ensure compliance with all contractual obligations, hospital policies, and government regulations.
• Maintain compliance with food safety standards, HACCP requirements, and infection control procedures.
• Conduct regular audits and inspections of catering facilities and operations.
• Prepare operational reports and performance metrics for hospital management.

Staff Management:-

• Lead, supervise, and evaluate catering supervisors, chefs, kitchen staff, and service personnel.
• Develop staff schedules and ensure adequate workforce coverage.
• Conduct training programs on food safety, hygiene, customer service, and workplace safety.
• Promote a positive and productive working environment.

Quality & Food Safety:-

• Ensure food quality, nutritional standards, and patient satisfaction are consistently maintained.
• Investigate and resolve food service complaints promptly.
• Monitor food storage, preparation, transportation, and serving processes.
• Implement corrective actions for any quality or safety issues.

Financial Management:-

• Manage operational budgets and control food and labor costs.
• Monitor inventory levels and oversee procurement activities.
• Review supplier performance and ensure cost-effective purchasing practices.
• Prepare budget forecasts and financial reports.

Stakeholder Management:-

• Serve as the primary point of contact between the catering contractor and hospital administration.
• Attend meetings with hospital representatives and regulatory authorities.
• Ensure effective communication regarding service performance and improvement plans.

Qualifications:-

• Bachelor's degree in Hospitality Management, Food Service Management, Nutrition, Business Administration, or a related field.
• Professional certification in Food Safety, HACCP, or related disciplines is preferred.
• Project Management certification (PMP or equivalent) is an advantage.

Experience:-

• Minimum 5–7 years of experience in catering, hospitality, food service, or healthcare support services.
• At least 3 years of experience in a managerial role.
• Experience managing catering services within hospitals or healthcare facilities is highly preferred.

Skills & Competencies:-

• **Should spoke in fluent English.**
• Strong leadership and team management skills.
• Excellent project management and organizational abilities.
• Knowledge of hospital catering operations and dietary requirements.
• Strong understanding of food safety regulations and quality standards.
• Budgeting, cost control, and financial management skills.
• Excellent communication and stakeholder management skills.
• Problem-solving and decision-making abilities.
• Proficiency in Microsoft Office and reporting systems.

• Key Performance Indicators (KPIs)

• Patient satisfaction with food services.
• Compliance with food safety and hygiene standards.
• On-time meal delivery performance.
• Budget adherence and cost control.
• Staff productivity and retention.
• Audit and inspection results.
• Contract compliance and service quality performance.