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Responsibilities:Manage and update all operational documentation, including JCI, MSQH, HALAL certifications, and licensing records.
Monitor and consolidate reports: staff attendance, monthly charges (ward, banquet, food transfer), customer service, and more.
Maintain organized records (training, personal files, PR/PO follow-ups, kitchen inspections).
Ensure cleanliness and organization of the administrative office and supplies.
Operations:Oversee water dispenser installations and vendor coordination.
Schedule and document departmental meetings with detailed minutes.
Support food service teams by supervising operations, managing cost controls, and coordinating banquet events.
Assist in store operations, including inventory management and stock issuance.
Ensure the validity of fire extinguishers and update expiration dates.
Monitor safety and hygiene standards in food service operations.
Ensure proper use of PPE (gloves, hairnets, aprons) and adherence to tray meal safety protocols.
Assist to supervise hot and cold food service standards.
Implement regular pest control and address issues proactively.
What We're Looking For:Education : Diploma or Bachelor's degree in Food Service Management, Hospitality, or a related field.
Experience : Minimum 2 years in food service operations or a similar role, preferably in healthcare or hospitality industries.
Skills : Strong organizational and multitasking abilities, excellent communication, and a keen eye for detail.
Knowledge of food safety regulations is an added advantage.
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What's your expected monthly basic salary?
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How many years' experience do you have as a Food Services Executive?
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