Site Manager

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. Job Description Includes the following; but not limited to other duties that may be assigned from time to time.

• Oversee the daily operations of hospital food service, kitchen production, patient meal services, cafeteria operations, and support services.
• Ensure compliance with hospital policies, food safety regulations, sanitation standards, infection control procedures, and company SOPs.
• Supervise and manage department supervisors, chefs, dietitians, QA personnel, and food service staff.
• Coordinate with hospital administration regarding operational concerns, service improvements, patient satisfaction, and contract compliance.
• Monitor food quality, meal service efficiency, patient satisfaction, and operational performance.
• Ensure therapeutic diets and patient meal requirements are properly implemented in coordination with Dietitians and kitchen operations.
• Oversee manpower scheduling, staffing requirements, attendance monitoring, and employee discipline.
• Conduct regular inspections of kitchen facilities, storage areas, dining areas, and service operations.
• Monitor inventory, purchasing requests, food costs, wastage, and operational expenses to ensure cost efficiency.
• Review and analyze operational reports, incident reports, quality assurance findings, and performance indicators.
• Ensure proper implementation of HACCP, GMP, food safety, and quality assurance programs.
• Handle customer complaints, operational issues, and emergency situations professionally and promptly.
• Coordinate with the Executive Chef regarding menu implementation, food production, and operational requirements.
• Assist in recruitment, training, coaching, and performance evaluation of site personnel.
• Ensure timely submission of operational reports, staffing reports, inventory reports, and compliance documentation.
• Participate in meetings, audits, inspections, and quality improvement initiatives.
• Maintain strong client relations and uphold the professional image of the company within the hospital.
• Perform other related duties assigned by management.
• SACS Management

SUPERVISORY RESPONSIBILITIES:

• This position directly supervises department supervisors, chefs, dietitians, QA personnel, food service staff, cafeteria personnel, and other assigned operational employees within the hospital facility.
• Responsible for ensuring operational efficiency, manpower compliance, food quality standards, and service excellence across all assigned departments.

RESPONSIBILITIES FOR FUNDS AND PROPERTIES:

A. Accountable for proper utilization and maintenance of operational resources, kitchen equipment, and company assets. B. Responsible for safeguarding inventory, food supplies, operational tools, and documentation. C. Monitors operational costs, food costs, wastage, and manpower utilization. D. Ensure proper handling and maintenance of kitchen facilities, storage areas, and operational equipment. E. Responsible for ensuring compliance with operational control procedures and company property policies.

REPORTS AND RECORDS:

This position has access to the following reports and records: A. Daily Operational Reports B. Staffing and Attendance Reports C. Inventory and Cost Monitoring Reports D. Food Safety and Sanitation Records E. Incident and Quality Assurance Reports F. Patient Satisfaction and Customer Feedback Reports G. Audit and Inspection Reports H. Compliance Documentation and Operational Monitoring Forms This position is required to prepare the following reports:

• Daily Site Operations Reports
• Inventory and Cost Control Reports
• Staffing and Manpower Monitoring Reports
• Food Safety and Compliance Reports
• Operational Performance and KPI Reports

A. Incident and Corrective Action Reports

PHYSICAL DEMANDS:

• Requires prolonged standing, walking, operational inspections, and coordination across multiple departments within the hospital facility. • May require flexible schedules, extended working hours, weekends, and holidays depending on operational requirements. 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: Onsite