Responsibilities:• Set departmental targets and objectives, work schedules, and budgets.• Work on maximizing profits generated from F&B and control costs for HK and F&B.• Participate to assist in infection control & quality sessions with HR, infection control, and quality department to increase staff awareness and their knowledge about operating within the required standards.• Ensure there is smooth running of both housekeeping and F&B. department.• Provide hospitality personnel with guidance in handling difficult or complex issues or problems so they can be resolved effectively and efficiently.• Test the tools and cleaning materials to ensure their safety and efficiency• Ensure that food quality is consistent, appealing, and prepared to patient case requirements.• Ensure that housekeeping processes are followed carefully to keep facilities & offices clean.• Ensure that all staff is adherent to work schedules and aligned to departmental targets and objectives• Assure that all the health and safety standards are adhered to• Ensuring the provision of timely meals as per the set time schedules.• Ensuring high hygiene standards in preparation and service for zero infection.• Estimating food consumption to avoid under/overproduction to ensure cost efficiency and sales.• Ensuring portion control and correct pricing for profitability.• Ensure Superior Customer Experience to all internal and external clients.• Ensure hospitality department is adherent to infection control, quality standards, and health & safety standards.• Trains hospitality staff on the best practices of hospitality to support reaching the desired high level of patient satisfaction.Requirements:• 10+ Years of experience in the Hospitality industry in reputable (Hotel/ Hospital) with at least 2 years in a managerial position.• experience as an executive chef is a must• Must have a solid knowledge of Hospitality Management, procedures, processes, and best practices.• Food Safety & Quality Standards• Infection control knowledge.• Excellent leadership, decision-making, and problem-solving skills.• HACCP Knowledge (preferable) 

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