### **Job Title**: Food and Beverage Supervisor – Hospital Services

#### **Job Summary**:

The Food and Beverage Supervisor for hospital services oversees the daily operations of the hospital’s food and beverage services, ensuring that patients, staff, and visitors receive nutritious, high-quality meals in compliance with dietary requirements and hospital standards. This role involves managing food service staff, coordinating with nutritionists and healthcare teams, and ensuring that all food handling meets the strict hygiene and safety guidelines required in a healthcare setting.

#### **Key Responsibilities**:

1. **Supervision of Staff**:

  - Lead, supervise, and schedule food service staff, including butlers, kitchen personnel, and delivery aides.

  - Provide training on hospital protocols, dietary requirements, and food safety standards.

  - Ensure all team members adhere to hygiene, service, and safety guidelines.

2. **Food and Beverage Service Operations**:

  - Oversee the preparation, presentation, and delivery of meals to patients, staff, and visitors.

  - Monitor meal delivery processes to ensure timely and accurate service, especially for patients with dietary restrictions.

  - Address any service-related issues or complaints promptly and efficiently.

3. **Coordination with Healthcare Teams**:

  - Work closely with dietitians and nutritionists to ensure meals meet patients' dietary needs and health conditions.

  - Communicate any updates regarding patient dietary changes to the kitchen and food service staff.

  - Ensure that dietary instructions from healthcare professionals are followed precisely.

4. **Quality Control and Compliance**:

  - Maintain high standards of food quality, including taste, presentation, temperature, and portion sizes.

  - Ensure compliance with all health and safety regulations, including food hygiene, storage, and waste disposal.

  - Perform routine checks to ensure food handling, preparation, and serving areas are sanitized and in line with infection control standards.

5. **Menu Planning and Dietary Adherence**:

  - Assist in planning and revising hospital menus to align with dietary guidelines and the needs of patients, including therapeutic diets.

  - Ensure that all meals are properly labeled and compliant with individual patient restrictions (e.g., allergies, low-sodium, diabetic).

  - Collaborate with the kitchen staff to prepare alternative meal options for patients with specific dietary preferences or restrictions.

6. **Inventory and Stock Management**:

  - Manage food and beverage inventory, ensuring adequate stock levels for patient meals and hospital events.

  - Order supplies and maintain relationships with vendors to ensure timely delivery of quality ingredients.

  - Oversee inventory checks and ensure proper storage conditions for food and beverages.

7. **Budget Management**:

  - Assist in managing the food service department’s budget by optimizing food procurement, controlling portion sizes, and minimizing waste.

  - Monitor financial performance and report on any discrepancies or areas of improvement.

8. **Patient and Guest Satisfaction**:

  - Ensure that patients, staff, and visitors are satisfied with the food service provided.

  - Gather feedback on meal services and make necessary adjustments to improve the dining experience.

  - Organize staff training to enhance customer service skills and patient interaction.

9. **Health and Safety**:

  - Ensure strict compliance with hospital health and safety protocols, including infection prevention measures.

  - Conduct regular safety checks and audits to identify any risks or areas for improvement in food handling and preparation.

  - Train staff on emergency procedures and handling potential food-related health risks.

10. **Reporting and Documentation**:

  - Maintain accurate records of food service operations, including meal logs, dietary compliance, staff performance, and equipment maintenance.

  - Prepare reports on food service activities for hospital administration and make recommendations for improvement.

  - Ensure all documentation complies with regulatory and hospital policies.

#### **Skills and Qualifications**:

- **Education**: Diploma or degree in hospitality management, food service management, or a related field.

- **Experience**: 

 - Prior supervisory experience in a food service or healthcare setting is preferred.

 - Experience with menu planning and dietary restrictions in a clinical environment is a plus.

- **Knowledge**:

 - Familiarity with healthcare dietary standards, food hygiene regulations, and hospital protocols.

 - Strong understanding of food safety (e.g., HACCP) and sanitation guidelines.

- **Leadership Skills**: Proven ability to lead, motivate, and train a diverse team.

- **Communication Skills**: Excellent communication and interpersonal skills for interacting with staff, patients, and healthcare professionals.

- **Organizational Skills**: Strong organizational abilities to manage schedules, inventory, and daily operations.

- **Problem-Solving**: Ability to address and resolve service issues efficiently while maintaining a positive working environment.

- **Physical Stamina**: Ability to stand and supervise kitchen and food service areas for extended periods.

#### **Work Environment**:

- Hospital setting, requiring adherence to strict hygiene and infection control protocols.

- Requires flexibility with working hours, including weekends and holidays, depending on the needs of the hospital.

#### **Hours**:

- Full-time position; shifts may vary based on hospital service schedules.

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This job description outlines the key responsibilities and qualifications for a Food and Beverage Supervisor in hospital services, with a focus on ensuring the delivery of nutritious, compliant meals to patients and staff while maintaining high operational standards.