Job Summary

The Food Services Manager (FSM) is responsible for planning, managing and monitoring the day-to-day operations of the Food Services Department at the Andrews Memorial Hospital (AMH). This involves overseeing all tasks related to the preparation of food and beverage services and delegating essential tasks to the food services staff. The FSM will determine the standards and practices that ensure that patients and customers who visit the eatery are satisfied with their experience, patients, customers, and staff members are safe and taken care of, and that the overall operations are profitable. 

Main duties and responsibilities include but are not limited to:

• Plan, coordinate, assign and oversee the preparation and cooking of food for the patients, staff and public. This is inclusive of ensuring portion sizes, and the overall presentation of food.
• Inspect all work areas daily to ensure that their standards are being upheld and that all health and safety procedures are being followed.
• Ensure that staff are adequately scheduled and prepared for their shifts. This is inclusive of the processing of time and attendance sheets and leave requests.
• Inspecting supplies, equipment, and work areas. This is inclusive of ensuring that all equipment for food preparation and refrigeration is in good working order.
• Takes all necessary and reasonable precautions to protect staff, patients, equipment, materials, and facilities.
• Recommend equipment, utensils and tools to be used in Cafeteria to ensure efficiency.
• Conform and comply with standard business practices and the AMH regulations and policies when handling day-to-day operational matters.
• Ensuring that employees comply with health and food safety standards.
• Regularly inspecting all work areas to ensure compliance with food health and safety regulations.
• Ensure compliance with relevant health, statutory and safety standards.
• Investigate, address and resolve any customer complaints regarding food quality or service.
• Monitor orders for cafeteria supplies and ensuring that proper inventory control is in place.
• Ensure that all items needed for production the following day are supplied from the stores the day before.
• Careful planning of menus with Executive Chef, and Dietitian, catering for the diversity of all stakeholders
• Coordinate with the Executive Chef to ensure that all menus for the following month are prepared and the relevant purchases arranged at least two weeks prior to use.
• Coordinate with the Executive Chef and Dietician to prepare appropriate meals for the patients.
• Assist the Inventory Officer and Purchasing and Accounting personnel with forecasting daily production levels to prevent over-production and waste.
• Identify problems and suggest and implement changes in methods and procedures after authorization.
• Plan and implement periodic in-service training sessions with food service workers to update safety procedures and other related job information.
• Plan and implement catering for functions when requested.
• Maintain consistency in food preparation and service to the patients, staff and customers. Full documentation of recipes, including ingredients, amounts and process is expected.
• Prepare and maintain necessary records and files for sales, inventory, servicing of equipment etc.
• Ensure that staff adhere to uniform and personal hygiene requirements.
• Request and review daily sales and inventory reports.
• Monitor the cleaning and sanitizing of eating utensils, counter tops and equipment every day or as often during scheduled work times as necessary.
• Assist with the preparation of budgets and the costing of meals.
• Prepare food production reports.
• Take responsibility for professional growth and keep skills current based on industry standards.
• Perform other related duties as required.

EDUCATION, KNOWLEDGE AND EXPERIENCE REQUIRED FOR THE JOB:

The suitable candidate must be the holder of the following:

• BSc. in Food Service Management with majors in Culinary Arts and Management and Food and Beverage Management or B.Sc. in Business Administration with emphasis in Food Service or Hotel Management or any related area or a minimum of a High School Diploma with 10 years’ experience in the food service industry working as an Executive Chef, or Supervisor of food preparation and serving.
• A valid Food Handler’s Permit issued by the Ministry of Health in Jamaica
• A minimum of 3 years of experience as Manager of a recognized food establishment or equivalent certification for the post of Manager.

The suitable candidate should have general knowledge of the following:

• The preparation, cooking and serving of food in large quantities,
• Food quality and values: some knowledge of special dietary requirements would be an asset.
• The practices used in receiving and storing food in large quantities and the general storage of food in chillers and freezers.
• Kitchen sanitation and safety measures used in food handling.
• Cleaning and care of utensils and equipment
• Ability to establish and maintain effective working relationships with staff as well as the ability to maintain emotional control under difficult circumstances.
• The ability to organize and manage multiple responsibilities simultaneously and correctly as well as to supervise different work teams.
• The ability to evaluate staff under his/her supervision in an objective manner.

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

The successful candidate should possess the knowledge, skills and abilities as stated below:

• Leadership skills– the ability to lead by example with the aim to boost productivity and employee morale
• Communication skills– Required to communicate effectively verbally and in writing with both customers and staff to ensure clarity.
• Flexibility– Ability to exercise flexibility in getting the work done as required. This may require working long hours at times.
• Organizational skills– Must be able to plan budgets, schedules, and inventory effectively to ensure operations run smoothly and in a timely manner. This is inclusive of the ability to manage resources (people, equipment, food, finances, etc.) to best meet the nutritional needs of the patients, staff, and other customers.
• Problem-solving skills– Must have the ability to investigate and resolve customer complaints or personnel issues, express a service-oriented attitude, communicate effectively with others, and work with limited supervision.
• Critical thinking skills – Possess critical thinking skills required to make good business decisions.
• Team Oriented – Ability to lead a team and work well with and get along well with others.
• Computer skills– Ability to proficiently use the Computer (MSOffice Suite, the Internet and other applications).

PHYSICAL REQUIREMENTS REQUIRED:

• Duties are typically performed in areas related to the cafeteria and kitchen. Work is typically performed by walking or standing. Physical stamina is required to tolerate standing, stooping, reaching, grasping, kneeling, walking, bending and lifting objects. The ability to withstand temperature variances common to food service facilities is required. Vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for preparing and analyzing written or computer data, determining the accuracy and thoroughness of work and observing the general surroundings and activities.

Application letter along with resume should be submitted online as one document addressed to:

Human Resource Director

Andrews Memorial Hospital Ltd.

27 Hope Road, Kingston 10

Only shortlisted applicants will be contacted.