Job Summary

This role serves as the primary operations representative of the Corporation within the hospital facility and oversees the daily management of hospital food service, kitchen production, cafeteria operations, patient meal services, and support operations. The role coordinates closely with Hospital Administration, Executive Chef, Dietitians, department heads, and company management to ensure compliance with hospital standards, food safety regulations, therapeutic meal requirements, and company operational procedures. The Site Manager is also responsible for manpower supervision, operational monitoring, client relationship management, and continuous service improvement initiatives.

Qualifications

• Bachelor’s Degree in Hospitality Management, HRM, Business Administration, Nutrition and Dietetics, Food Technology, or related field preferred.

• 5 years of managerial experience in hospital food service, catering, commissary, or institutional operations.

• Strong leadership, operations management, and client relationship skills.

• Knowledgeable in hospital food service operations, therapeutic meal services, and food safety standards.

• Familiar with HACCP, GMP, sanitation regulations, and infection control procedures.

• Excellent verbal and written communication skills for effective coordination with hospital administration, department heads, operational teams, and clients.

• Strong analytical and operational skills in food costing, inventory management, manpower utilization, budgeting, and operational monitoring.

• Strong organizational, analytical, leadership, and decision-making skills.

• Able to work effectively under pressure in a fast-paced hospital environment while handling multiple operational concerns simultaneously.

• Food Safety Training and HACCP Certification preferred.

• Relevant operations management or healthcare food service certifications are an advantage.

Work Arrangements

• Work Location: Ortigas Avenue, Pasig

• Work Shift: Weekdays (8:00AM – 5:00PM)

• Work Set-up: Onsit