F&B MANAGER

F&B MANAGER (1 position) - Brunei Darussalam.
Job Summary:
The Hospital Food Service Food and Beverage Manager is responsible for overseeing all food and beverage operations 
within the hospital, including patient meal services, staff cafeterias, retail outlets, vending services, and catering 
functions. The role ensures the delivery of safe, nutritious, cost-effective, and high-quality food and beverage services 
while maintaining compliance with healthcare regulations, food safety standards, and organizational objectives.
Key Responsibilities
Food and Beverage Operations Management
Direct and manage daily food and beverage operations across patient dining, cafeterias, cafés, catering services,   and retail food outlets.
Ensure efficient food production, meal distribution, and beverage service operations.
Monitor service quality, food presentation, portion control, and customer satisfaction.
Develop and implement operational policies, procedures, and service standards.
Patient Nutrition and Meal Services
Collaborate with dietitians, nutritionists, and clinical staff to ensure patient meals meet prescribed dietary and   therapeutic requirements.
Oversee meal service systems to ensure accuracy, timeliness, and patient satisfaction.
Support initiatives that enhance the patient dining experience and nutritional outcomes.
Financial and Budget Management
Develop and manage departmental budgets, forecasts, and financial plans.
Monitor food, beverage, labour, and operating costs to achieve financial targets.
Analyse financial performance reports and implement cost-control measures.
Identify opportunities to improve operational efficiency and revenue generation.
Staff Leadership and Development
Recruit, train, supervise, and evaluate food and beverage personnel.
Develop staffing schedules and ensure appropriate workforce coverage.
Promote a culture of teamwork, customer service, safety, and continuous improvement.
Provide coaching and professional development opportunities for staff.
Procurement and Inventory Control
Manage purchasing activities for food, beverages, equipment, and supplies.
Establish and maintain relationships with suppliers and vendors.
Monitor inventory levels, stock rotation, and waste reduction programs.
Ensure procurement activities comply with quality, safety, and budget requirements.
Food Safety and Regulatory Compliance
Ensure compliance with food safety regulations, HACCP standards, sanitation requirements, infection prevention   protocols, and hospital policies.
Conduct regular inspections and audits of food and beverage operations.
Maintain required documentation and support regulatory inspections and accreditation reviews.
Implement corrective actions to address compliance issues.
Quality Assurance and Customer Experience
Monitor service performance and customer feedback.
Investigate and resolve complaints related to food and beverage services.
Develop quality improvement initiatives to enhance service delivery and operational performance.
Support patient satisfaction, employee satisfaction, and customer engagement programs.