Job Summary:
The Hospital Food Service Project Manager oversees food service projects and operations within a healthcare facility, ensuring the delivery of safe, nutritious, cost-effective, and high-quality food services to patients, staff, and visitors. This role manages project planning, implementation, budgeting, compliance, and coordination among food service, clinical, and administrative teams.
Key Responsibilities
Project Management
- Plan, coordinate, and oversee food service projects, including kitchen renovations, equipment upgrades, menu implementation, technology adoption, and process improvement initiatives.
- Develop project plans, timelines, budgets, and performance metrics.
- Monitor project progress and ensure milestones are achieved on schedule and within budget.
- Identify and mitigate project risks and operational challenges.
Food Service Operations
- Collaborate with food service managers, dietitians, and healthcare professionals to ensure food services meet patient nutritional requirements.
- Support the implementation of patient-centered meal service programs.
- Evaluate and improve food production, distribution, and delivery systems.
- Ensure continuity of food services during project transitions.
Budget and Resource Management
- Prepare and manage project budgets and resource allocations.
- Monitor project expenditures and identify cost-saving opportunities.
- Coordinate procurement of equipment, supplies, and contracted services.
- Manage vendor relationships and contract performance.
Compliance and Quality Assurance
- Ensure compliance with healthcare regulations, food safety standards, sanitation requirements, and hospital policies.
- Support quality improvement initiatives and accreditation requirements.
- Monitor food service performance indicators and implement corrective actions when necessary.
Leadership and Stakeholder Management
- Lead cross-functional project teams and facilitate collaboration among departments.
- Communicate project objectives, status updates, and outcomes to hospital leadership and stakeholders.
- Provide training and change-management support for new processes and systems.
- Foster a culture of continuous improvement and operational excellence.
Qualifications
- Bachelor's degree in Hospitality Management, Nutrition, Dietetics, Food Service Management, Healthcare Administration, Business Administration, or a related field.
- Several years of experience in healthcare food service management, hospitality operations, project management, or a related area.
- Project management certification
- Knowledge of hospital food service operations, clinical nutrition requirements, and food safety regulations.
- Experience managing budgets, vendors, and multidisciplinary teams.
Perks & Benefits
- Nearby public transport
- Personal leave
Job Location
Lot 09681, Jalan Mckerron, Second Floor Serikandi Headquarters Building, Kuala Belait, KA1131, Brunei Darussalam
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