Hoàn Mỹ Tuyển Dụng

JOB SUMMARY:

The F&B Manager is responsible for elevating the taste, quality, and nutritional value of meals served across Hoan My Medical Corporation’s hospitals and clinics. This role ensures that both in-house kitchens and outsourced catering deliver delicious, high-quality meals that meet dietary standards, patient preferences, and staff expectations. The focus is on menu development, taste optimization, food consistency, and operational efficiency, ensuring a positive dining experience for all stakeholders while maintaining cost control and compliance with food safety regulations.

JOB RESPONSIBILITIES:

1. Enhancing Taste & Quality of Meals
– Ensure meals are flavorful, well-prepared, and satisfying, balancing taste with nutrition.
– Develop menu options that enhance the hospital dining experience for patients, staff, and visitors.
– Work closely with chefs, nutritionists, and kitchen staff to create delicious, healthy, and visually appealing dishes.
– Standardize recipes and cooking techniques to maintain consistency across all facilities.
– Conduct regular taste tests to ensure high standards of flavor and quality.
2. Menu Development & Innovation
– Design menus that balance great taste with medical dietary needs.
– Introduce variety and seasonal ingredients to keep meals fresh and exciting.
– Ensure patients’ meals cater to specific medical conditions, while maintaining good taste and texture.
– Incorporate hospital staff and visitor meal preferences to improve overall dining satisfaction.
3. Kitchen & Cafeteria Operations
– Oversee the smooth operation of in-house kitchens and outsourced food services.
– Ensure meals are prepared and served efficiently, without compromising taste or presentation.
– Optimize kitchen workflows to maintain high productivity and meal consistency.
4. Supplier & Ingredient Management
– Source high-quality ingredients that enhance taste and freshness.
– Work with suppliers to maintain food quality while controlling costs.
– Conduct regular ingredient checks to ensure taste consistency across all hospital locations.
5. Food Safety, Hygiene & Compliance
– Maintain strict food safety standards while ensuring flavor is never compromised.
– Conduct regular inspections of food preparation areas to ensure compliance with hygiene standards.
– Implement SOPs that ensure safe food handling, storage, and preparation without sacrificing taste.
6. Cost Control & Budget Management
– Balance cost efficiency with premium taste and ingredient quality.
– Monitor food waste and optimize portion sizes without affecting satisfaction.
– Develop budgeting and forecasting plans for F&B operations.
7. Customer Satisfaction & Continuous Improvement
– Gather feedback from patients, staff, and visitors to improve taste and quality.
– Conduct surveys and taste panels to refine meals based on preferences.
– Ensure meal presentation is appetizing and visually appealing.

QUALIFICATIONS & SKILLS REQUIREMENTS

Education & Experience:
– Bachelor’s degree in Hospitality Management, Culinary Arts, Nutrition, or Food Science.
– At least 7 years of experience in hospital food service, catering, or F&B operations.

Knowledge & Skills:
– Strong knowledge of flavor balancing, culinary techniques, and nutrition.
– Experience in menu design, taste profiling, and food presentation.
– Ability to manage outsourced catering services and vendor relationships.
– Strong leadership and communication skills.