General Manager Operations - Hospital Catering

A critical leadership opportunity has emerged within the healthcare sector in Bahrain, seeking a qualified professional for the position of General Manager Operations for Hospital Catering. This role is pivotal in ensuring the delivery of safe, nutritious, and high-quality food services to patients, medical staff, and visitors, directly contributing to the overall healthcare experience and patient outcomes.

Job Overview

The General Manager of Operations holds a strategic and senior leadership position, bearing full responsibility for managing and running all aspects of the catering department within a hospital or healthcare facility. The scope extends beyond mere food preparation oversight to encompass strategic planning, budget control, and ensuring strict compliance with the highest local and international food safety and hygiene standards, such as those set by Bahrain's health authority and the World Health Organization. The General Manager acts as the vital link between senior hospital management and the catering and service teams on the ground.

Key Responsibilities and Duties

• Strategic Leadership: Develop and implement operational plans and strategies for the catering department aligned with the overarching vision and goals of the healthcare institution.
• Quality & Safety Management: Establish and enforce rigorous quality control systems and food safety programs (e.g., HACCP). Ensure full compliance with local and international health regulations and conduct periodic audits.
• Financial Management: Prepare and control the department's budget, manage operational costs efficiently, and optimize resource utilization to meet financial targets without compromising service quality.
• Human Resources Management: Lead, direct, and motivate the catering department workforce (including chefs, assistants, dietitians, supervisors). Contribute to recruitment, training, development, and performance appraisal to build an excellent team.
• Supply Chain & Inventory Management: Oversee procurement processes, vendor selection, inbound quality checks, and optimal inventory level management to prevent waste.
• Menu & Service Development: Collaborate with clinical dietitians to develop menus that meet the diverse dietary and medical needs of patients (e.g., therapeutic diets), while considering cultural preferences.
• Customer Service & Satisfaction: Ensure excellent service delivery to patients and medical staff, and respond effectively to feedback or complaints to enhance the end-user experience.

Required Qualifications and Experience

• Educational Background: A minimum of a Bachelor's degree in a relevant field such as Business Administration, Hospitality Management, or Nutrition Science. A Master's degree in Management or a related field is a strong advantage.
• Experience: A minimum of 10 years of practical experience in catering services management, with a strong and preferably exclusive focus on the hospital or healthcare sector. Proven prior experience in an Operations Manager or General Manager role within a similar environment is essential.
• Technical Knowledge: In-depth understanding of food safety management systems (e.g., HACCP, ISO 22000), hospital-specific health regulations, and therapeutic nutrition principles.
• Leadership Skills: Demonstrated ability to lead and motivate large, multicultural teams, coupled with excellent communication and negotiation skills.
• Analytical Skills: Strong capability to analyze financial and operational data and make evidence-based strategic decisions.
• Language: Proficiency in English for written and verbal communication is essential. Knowledge of the Arabic language is a significant advantage in the Bahraini job market.

Job Location

This leadership opportunity is based in the Kingdom of Bahrain, whose healthcare sector is witnessing continuous growth and development, offering a dynamic and highly professional work environment.

How to Apply

Applications for this position are to be submitted via the Naukrigulf platform. Interested candidates who meet the above requirements are advised to prepare a comprehensive professional CV that highlights their experience in hospital catering management and tangible achievements in areas such as quality improvement, financial efficiency, and customer satisfaction. The resume should include details on the size of teams managed and budgets overseen.