Manager - Food and Beverage (STMC)

Job Description

The Manager – Food and Beverage is responsible for strategic leadership, operational excellence, and governance of all food and beverage services within the facility. The role ensures that food services meet clinical dietary requirements, regulatory standards, contractual obligations, and customer service expectations for patients, staff, and visitors, while managing budgets, contractors, teams, and continuous improvement initiatives.

Responsibilities

Strategic Leadership & Planning

• Lead the overall strategy, vision, and long‑term planning for food and beverage services across the facility
• Develop and implement departmental objectives, annual operational plans, and KPIs aligned with organizational goals
• Lead transformation, efficiency, and quality improvement initiatives within food services
• Represent Food and Beverage services at facility leadership, governance, and operational forums
  
  

Operations Management

• Oversee day‑to‑day food and beverage operations, ensuring uninterrupted service delivery
• Ensure all meals comply with physician‑ordered dietary requirements, nutrition standards, and patient care protocols
• Monitor cafeteria, patient meal services, VIP/Royal catering, staff dining, and special events
• Ensure effective utilization, maintenance, and replacement planning of kitchen equipment and facilities
  
  

Catering Contract & Vendor Management

• Lead the management, evaluation, and governance of catering contractors
• Ensure strict compliance with hospital catering contracts, SLAs, and performance standards
• Conduct performance reviews, audits, and service evaluations of contractors
• Lead contract renewals, variations, and issue resolution in coordination with Procurement and Legal
  
  

Quality, Safety & Regulatory Compliance

• SEHA policies and standards
• Health, food safety, sanitation, infection control, and OHS regulations
• Lead internal and external audits, inspections, and corrective action plans
• Establish and monitor hygiene, food safety, and risk‑management programs
• Ensure emergency preparedness and business continuity for food services
  
  

Financial & Resource Management

• Develop and manage the departmental operating and capital budgets
• Monitor costs, productivity, and financial performance
• Approve expenditure, forecast resource requirements, and control variance
• Ensure value for money and cost‑effective service delivery without compromising quality
  
  

Reporting & Performance Monitoring

• Establish performance dashboards and operational metrics
• Prepare and submit monthly, quarterly, and annual departmental reports
• Analyze trends related to productivity, cost, quality, and customer satisfaction
• Use data to inform decision‑making and continuous improvement
  
  

Customer Experience & Stakeholder Engagement

• Embed a customer‑centric culture across food services
• Address escalated complaints from patients, staff, visitors, or clinical leadership
• Collaborate closely with clinical departments, nursing, dietetics, operations, and administration
• Act as a brand ambassador for the facility in all interactions
  
  

People Management & Workforce Development

• Lead, mentor, and develop a high‑performing multidisciplinary team
• Oversee recruitment, onboarding, performance management, and succession planning
• Ensure annual appraisals, training plans, competency assessments, and workforce compliance
• Support Emiratization and national staff development initiatives
• Ensure compliance with HR policies, attendance, rostering, leave, and overtime management
  
  

Governance, Confidentiality & Professional Conduct

• Maintain confidentiality of all patient, staff, and operational information
• Serve on facility committees and taskforces as required
• Ensure staff compliance with ethical, professional, and conduct standards
• Perform other duties as assigned within the scope of the role
  
  

Qualifications

Qualifications, Certifications & Experience

Required Qualifications

Bachelor’s degree in:

• Business Management, Hospitality Management, Healthcare Management, Nutrition, or related field
• 7–10 years of progressively responsible experience in food and beverage operations
• Minimum 3–5 years in a leadership or managerial role
• Strong command of English language
  
  

Desired Qualifications

Master’s degree in Business, Healthcare, or Hospitality Management

Experience in a large healthcare or institutional facility

Proficiency in Arabic language