Food & Beverage Team Leader

About the role

The Food & Beverage Team Leader oversees daily food and beverage operations in a hospital setting, ensuring 5‑star hospitality, precise meal delivery, and strict clinical nutrition standards. The role combines leadership, inventory control, and coordination with kitchen, dietitians, and other departments to deliver a compassionate dining experience for patients and guests.

Key responsibilities

• Supervise daily shift operations, staff scheduling, and ensure adequate coverage.
• Manage the Trayline, guaranteeing meals are distributed on time and according to dietary instructions.
• Prioritize urgent or late orders and oversee meal clearance in pantries and patient rooms.
• Maintain accurate daily logs for service tools, cutlery, and equipment while minimizing loss and waste.
• Prepare requisitions for new equipment and supplies based on operational needs.
• Enforce hospital safety, infection control, and personal hygiene standards.
• Train new and existing staff, conduct daily briefings, and monitor performance.
• Provide courteous service to patients and guests, addressing inquiries and resolving complaints promptly.
• Coordinate continuously with the kitchen, dietitians, and other departments to optimize service quality.

Required profile

• Minimum high school diploma; hospitality diploma preferred.
• At least 4 years of experience in a similar food and beverage supervisory role.
• Completion of a basic or intermediate food safety and hygiene course.

Required skills

• Computer literacy.
• Intermediate English proficiency.