Therapeutic Manager

JOB OVERVIEW

The Therapeutic Dietician Manager responsible for overseeing and managing all contracts related to food service operations within the hospital premises. Therapeutic Dietician Manager will collaborate with stakeholders, including hospital management, suppliers, and internal departments, to ensure the provision of high-quality food services while maximizing operational efficiency and cost-effectiveness.

• RESPONSIBILITIES

• Contract Management

Develop and maintain a comprehensive contract management system for the food services department.

• Evaluate, negotiate, and complete the contractual agreement, ensuring that the terms and conditions are in line with both the hospital's objectives and regulatory standards, as well with the company's objectives

Monitor contract performance and compliance, identifying and addressing any issues or discrepancies.

• Compliance and Regulatory Adherence

Stay updated with relevant industry regulations, standards, and best practices related to food services in hospitals.

• Ensure all food service contracts comply with applicable legal, regulatory, and accreditation requirements.

Implement and enforce quality control measures, including food safety and hygiene standards of the Food Services.

• Extensive knowledge of food safety regulations, industry standards, and best practices, including HACCP principles and guidelines.

SOP Development: Proficiency in developing Standard Operating Procedures (SOPs) and protocols to ensure proper food handling, storage, preparation, and sanitation practices.

• Training and Education: Experience in delivering training programs and workshops to staff members on food safety, HACCP principles, personal hygiene, and other relevant topics.

Auditing and Compliance: Familiarity with conducting internal audits and inspections to assess compliance with food safety regulations, HACCP standards, and industry guidelines.

• Crisis Management: Ability to effectively manage and mitigate food safety incidents, outbreaks, or recalls, including implementing corrective actions and communication strategies.

Documentation and Record-Keeping: Strong attention to detail in maintaining accurate records, documentation, and logs related to food safety, HACCP plans, temperature monitoring, cleaning schedules, and supplier information.

• Team Management

Provide leadership and guidance to the food service team, ensuring consistent standards, and fostering a positive work environment.

• Coordinate staffing requirements, schedules, and training needs for each location.

Conduct regular performance evaluations, provide constructive feedback, and identify growth opportunities.

• Profitability

Ensure proper staffing for maximum productivity and high standards of quality; control food and labor costs to achieve maximum profitability.

• Be aware of responsible site budget and working with the internal and cross-functional team to ensure that operations are kept within the specified budget with control measures set in place.

Monitor inventory levels, track expenses, and implement strategies to optimize costs.

• Ensure cost savings measures are set in place for the site, with periodic reviews and action plan in place to achieve these cost savings targets.

Ensure accurate financial record-keeping and timely reporting.

Administrative Duties Oversee administrative tasks, including documentation, inventory records, and financial reports.

• Responsible for month end departmental expense accrual, management of purchases and the timely closing of invoices and GLs.

Collaborate with departments to ensure smooth operations and efficient communication.

• Streamline administrative processes and systems for improved efficiency and productivity.

Overseeing duty rosters of the team at each site depending on demand and seasonality.

• Ordering of products required for the areas of operations.

• SKILLS

Excellent customer service skills, with a focus on creating a positive and welcoming atmosphere for employees, other internal stakeholders

• Exceptional leadership and team management abilities, with the capacity to inspire and develop high-performing teams

Ability to work with multiple stakeholders across the company, ensuring stakeholder satisfaction and delivering the expected results.

• Strong organizational and multitasking skills, with the ability to prioritize tasks effectively.

Financial acumen and experience in budget management, cost control, and inventory management.

• Proficient in using computer software and systems for inventory management, reporting, and administrative tasks.

Excellent verbal and written communication skills.

• Ability to adapt to a dynamic and fast-paced work environment.

• QUALIFICATIONS

Graduate of a bachelor's degree in Food Science, Nutrition & Dietetics or equivalent

• Registered Nutritionist-Dietitian with updated license

Proven experience in contract management, preferably within the food services or healthcare industry

• Extensive background in therapeutic nutrition in the healthcare setting

At least2- 3 years experience leading multi-units

Job Type: Full-time

Pay: Php30,

• 00 - Php40,000.00 per month
  
  Benefits:
• Company Christmas gift

Company events

• Employee discount

On-site parking

• Paid training

Pay raise
Schedule:

• 8 hour shift

Supplemental pay types:

• 13th month salary

Anniversary bonus
Overtime pay