Job Opportunities at DEDA Hospital

Job Objective

Responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory.

Reports to

F&B Manager, Executive Chef

Direct Reports

Cooks, Bakers, Cook Assistants, Purchasing & Audit Officer.

Tasks & Responsibilities

• Along side with the Executive chef, develops new menu options based on seasonal changes and customer demand.
• Assists with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitors inventory, while ensuring that the production and sales correspond accurately.
• Provide support to all kitchen employees with various tasks including line cooking, food preparation, dish plating and cleaning .
• Ensures proper and detailed training is given to new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees while ensuring fairness in work schedules and hours across board.
• Evaluates performance of Kitchen staff in compliance to organizational standards.
• Adheres to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.
• Responsible for planning and directing food preparation in a kitchen. 
• Responsible for staff scheduling and discipline, when necessary.
• And any other duties as assigned.

Educational Qualification

•  Minimum of 2 years vocational training or on the job training in pastry making.

Required Experience

• Minimum 8 years experience working within the food industry in relevant role.

Required Skills & Competencies

• Working knowledge of baking techniques and the pastry-making process.
• Creative ability with artistic skill in decorating cakes and other desserts.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Flexible working hours, including weekends and evenings, when necessary.
• Capable of working in a fast-paced, production environment.

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Purpose of Position

To ensure that all the Food and Beverage outlets, Conference and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency in line with Sante Bistro's Standards. This will be achieved through the key strategies of planning, controlling, organizing and marketing.

Reports to

QA & QC, HR/Admin Manager, Accountant, Fin & Admin Director

Direct Report

All Cafeteria Staff

Tasks & Responsibilities

• To co-ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the Annual Business Plan. This should be supported by appropriate Advertising and Promotion budgets from suppliers
• To train and develop Outlet Managers so that they are able to operate independently within their own profit centers
• To ensure that each food and beverage outlet and Conference and Banqueting event is managed in line with key service standards and specified profit margins as an independent profit center.
• To ensure that each outlet is managed by a Management Team (Restaurant Manager/Head Chef) who are totally accountable for the profitability and service standards achieved.
• To co-ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the Annual Business Plan. This should also be supported by key marketing plans as well as revenue driven initiatives.
• To provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate.
• To ensure that supplier liaison together with the Purchasing officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives.
• To ensure that the Department Operational Budget is strictly adhered to.
• To ensure that all the outlets and banquets are managed efficiently according to the established concept statements.
• To closely monitor productivity levels, through productivity schedules, in each outlet and to take immediate corrective action if necessary.
• To monitor and control vacation planning for the department.
• To monitor, control and minimize overtime for the department.
• To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To maintain and amend where appropriate all SOP’s in line with company's Brand Standards and outlet requirements.
• To work with the Outlet Managers, Banquet Service Manager and all respective Chef de Cuisines to take corrective action where necessary.
• To handle all guest complaints, requests and enquiry’s on food, beverage and service. Establish procedures and protocol need to be clearly defined and adhered to in this area.
• Take personal responsibility for maintaining and revising the Policies and Procedures manual associated with the department and inter dependent departments to ensure no ambiguity.
• To establish a rapport with guests maintaining good customer relationship.
• To ensure that all Food and Beverage forms and reports are completed and forwarded to the relevant office in a professional and timely manner.
• To conduct monthly departmental meetings and daily operations briefing with outlet managers.
• To maintain good working relationships with colleagues and all other Departments.
• To have a complete understanding of the Team Member

Handbook and ensure that team members adhere to the regulations contained within.

• To ensure that you plan and implement all policies as outlined by management.
• Effective training programs for their team member with the Training Manager and Departmental Trainers.
• To develop F&B marketing activities and promotions in close cooperation with outlet managers, executive chef and Marketing Communications Manager.
• To conduct annual PDR for direct reports and ensure process is followed through by all outlet Managers.
• To ensure that all team members report for duty punctually wearing the correct uniform and name badge at all times.
• To have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
• To be a key person in the driving of the Hospital's Food Safety Management System (FSMS)
• To ensure that one of the key responsibilities of all direct reports is the focus on the 9 High Risks policies as well as that, Health and Safety compliance is given top priority.
• To ensure that full compliance is maintained in all aspects of Health and Safety within the Bistro and where any identified shortfalls are addressed with due priority.
• To assist in the building of an efficient team of team members by taking an active interest in their welfare, safety and development.
• To ensure that all team members provide a courteous and professional service at all times.
• To assist in the training of team members ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
• To ensure that all team members have a complete understanding of and adhere to the bistro's policy relating to Fire, Hygiene, Health and Safety.
• To carry out bi-yearly inventory of operating equipment.
• Under the 9 competencies have key strengths in People Management Communication and Planning.
• Adhere to the Bistro's security and emergency policies and procedures.
• To ensure that all team members have a complete understanding of and adhere to the Bistro's Team member Rules and Regulations.
• The management reserves the right to change / extend this job description, if necessary, at any point of time during her / his employment.
• Carries out any other reasonable duties and responsibilities as assigned.

Educational Qualification

• 5-8 years as Head of F&B in 4/5 Star category Hotel or individual restaurants with high standards.
• Health Certificate.
• Good command in English (verbal & written).
• Working knowledge of mathematics.
• PC and basic software knowledge.
• Relevant knowledge of food beverage.
• Ability to walk, stand, and/or bend continuously to perform essential job functions.

Required Skills, Experience & Competencies

• Highly motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
• Highly flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• High team focus by showing co-operation and support to colleagues in the pursuit of team goals.
• Strong F&B and Conference & Banqueting operation knowledge and skills.
• Strong leadership and people management skills, added with good training skills.
• Guest oriented and able to confidently build and exceed the service standards.
• Thorough knowledge of service, cost control in F&B, labor controls, beverage menu writing, maintenance, merchandising, computer and accountings.
• Strong interpersonal skills and attention to detail.

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Job Objective

Responsible for all warehouse operations activities including purchasing, receiving, deliveries, coordinating stock, documenting store transactions, maintaining records, and effectively securing, controlling and monitoring all store assets to reduce shrinkage and loss.

Reports to

Procurement Officer, Accountant, Finance and Admin Director, Accounts Officers

Direct Report

All department on the use of items collected

Tasks & Responsibilities

• Receives requests from all departments for items needed. Release the items and ensures they are used up at the appropriate department
• Fills supply requisitions from different departments of the hospital as required
• Researches cost, quality, and availability of consumables, selects appropriate consumables and vendors and makes all comply with department’s guideline.
• Places purchase order based on competitive price and cost efficiency after approval has been given for such order
• Receives and inspects all incoming materials and reconciles with purchase orders; processes and distributes documentation with purchase orders; reports, documents and tracks damages and discrepancies on orders received.
• Receives, stores, tags and tracks surplus property.
• Receives and stores documents and confidential files; maintains record of approved document
• Answers questions regarding procedures and resolves discrepancies regarding receipts, deliveries, warranties, repairs and surplus property.
• Maintains clean sanitary and orderly storeroom. May make decisions regarding the physical layout of store room.
• Takes audit
• Takes daily stock of store items to prevent theft, stock out, rick of expiry, and risk of overstocking items in the store
• Prepares monthly stock analysis on inventory highlighting risk, mostly used items and others for decision making by management.

Requirements & Skills

• Minimum of Bs.c or HND in Accounting 
• Minimum 5 years relevant experience
• Meticulous competency in invoicing of services                                          
• Experienced in restocking merchandise  
• Outstanding Inventory management.     
• Excellent numerate skill.       
• Data entry skills

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Job Objective

As a Managed Care Medical Officer, you will play a pivotal role in overseeing and optimizing healthcare delivery within the managed care unit. You will collaborate with various stakeholders to ensure the effective utilization of resources while maintaining high-quality patient care standards. This position requires a combination of clinical expertise, strategic planning, and strong communication skills.

Reports to

Managed care Coordination QA&QC, Finance Director/ Administration

Direct Report

Customer service officers, nurses, doctors, pharmacy, lab, internal control.

Key Responsibilities:

Clinical Oversight:

• Provide medical expertise and guidance to ensure the delivery of evidence-based, high-quality care.
• Review and evaluate medical necessity, appropriateness, and effectiveness of healthcare services and interventions.

Utilization Management:

• Develop and implement utilization management strategies to optimize resource utilization while maintaining quality care.
• Review and approve treatment plans, referrals, and requests for medical services in accordance with established guidelines and policies.

Provider Collaboration:

• Collaborate with healthcare providers, including physicians, specialists, and allied health professionals, to streamline care delivery and enhance patient outcomes.
• Facilitate communication and coordination among providers to ensure continuity of care and effective care transitions.

Data Analysis and Reporting:

• Analyze healthcare data to identify trends, patterns, and opportunities for improvement in care delivery and cost containment.
• Generate reports and metrics to track key performance indicators and outcomes related to managed care initiatives.

Quality Improvement:

• Participate in quality improvement initiatives to enhance patient safety, satisfaction, and clinical outcomes.
• Implement best practices and evidence-based guidelines to drive continuous improvement in healthcare delivery processes.

Compliance and Regulatory Oversight:

• Ensure compliance with regulatory requirements, accreditation standards, and contractual obligations related to managed care operations.
• Monitor and address issues related to documentation, coding, billing, and claims processing.

EDUCATIONAL QUALIFICATION

• MBBS
• Registration with relevant bodies.   

REQUIRED EXPERIENCE

Minimum of 1 year