General Manager Operations - Hospital Catering Reliant HR Consultancy

Please Note - Bahrain experience is must

Job Summary:

The General Manager – Operations for Hospital Catering will oversee all aspects of catering services across one or multiple hospital sites. This role ensures high-quality food service delivery tailored to clinical and non-clinical needs, compliance with healthcare standards, and efficient management of operations, staffing, and budgets. The ideal candidate will possess strong leadership, operational, and strategic planning skills with a focus on patient satisfaction, safety, and nutrition.

Key Responsibilities:

• Operational Management:
  Oversee day-to-day catering operations across assigned hospital facilities.
  Ensure consistent delivery of meals that meet medical, dietary, and cultural requirements.
  Implement and monitor standard operating procedures (SOPs) for food safety, hygiene, and quality control.
  Maintain compliance with all healthcare, safety, and food service regulations.
• Team Leadership & Development:
  Lead and manage a team of catering managers, chefs, dietitians, and support staff.
  Conduct regular training, performance reviews, and team-building initiatives.
  Foster a culture of accountability, innovation, and continuous improvement.
• Client & Stakeholder Engagement:
  Act as the primary liaison between hospital administration and catering teams.
  Ensure client expectations are met or exceeded through regular feedback and service reviews.
  Collaborate with clinical staff to align menus with patient care plans and nutritional standards.
• Financial & Resource Management:
  Prepare and manage budgets, forecasts, and financial reports.
  Monitor cost control measures, inventory levels, and procurement efficiency.
  Drive profitability without compromising service quality or patient safety.
• Strategic Planning & Innovation:
  Develop and implement long-term strategies to improve service delivery and operational efficiency.
  Introduce innovations in menu planning, sustainability practices, and kitchen technology.
  Analyze KPIs and patient satisfaction scores to guide improvements.

Qualifications & Experience:

• Bachelor's degree in Hotel Management, Catering Technology, Food & Nutrition, or a related field. Master’s degree is a plus.
• 10+ years of experience in large-scale food service operations, with at least 5 years in a senior management role in healthcare or institutional catering.
• Strong knowledge of hospital dietary needs, food safety laws, and healthcare industry standards.
• Proven track record in team leadership, financial management, and client relations.

Key Competencies:

• Leadership and decision-making skills
• Excellent communication and interpersonal skills
• Strong understanding of nutrition and clinical dietary requirements
• High level of organizational and problem-solving ability
• Attention to detail with a commitment to quality and safety
• Adaptability and crisis management capability

Working Conditions:

• Based at the hospital site(s) with occasional travel to other locations as required.
• May involve working outside standard business hours in case of emergencies or audits.