Food & Beverage Team Leader

Job Summary

Direct, supervise, and optimize all daily food and beverage service operations—including patient meal distribution (Trayline), cafeteria services, and Room Service—to uphold uncompromising 5-star hospitality and clinical nutrition standards. The F&B Team Leader is accountable for ensuring flawless execution, strict adherence to precise meal delivery schedules and dietary guidelines, rigorous inventory and cost control, and proactive leadership. By fostering a collaborative, highly trained, and motivated service team, the Team Leader guarantees an exceptional, compassionate, and personalized dining experience for every patient and guest at Abdali hospital.

Job Responsibilities:

• Operations & Trayline Management:
  • Supervise daily shift operations and staff scheduling to ensure adequate coverage.
  • Oversee the smooth execution of the Trayline and ensure meals are distributed precisely on time and according to dietary instructions.
  • Prioritize urgent/late orders and manage meal clearance in pantries and patient rooms.
  • Ensures that all purchasing is in accordance with AMC policies and procedures as well as governmental regulations.
• Inventory & Cost Control:
  • Maintain accurate, daily logs for service tools, cutlery, and equipment.
  • Minimize loss, breakage, and operational waste while keeping costs within the approved budget.
  • Prepare accurate requisitions for new equipment and supplies based on operational needs.
• Quality, Safety & Hygiene:
  • Enforce strict compliance with hospital safety, infection control, and personal hygiene standards.
  • Ensure service areas, pantries, and storage are clean, organized, and inspection-ready at all times.
• Team Leadership & Training:
  • Train new and existing staff, conduct daily briefings, and ensure all team members are fully competent.
  • Monitor performance, provide ongoing feedback, and foster a collaborative, respectful work environment.
• Patient Experience & Coordination:
  • Deliver professional, courteous service to patients and guests, addressing inquiries and resolving complaints promptly.
  • Coordinate continuously with the kitchen, dietitians, and other departments to optimize service quality.

Job Requirements:

• Education: Minimum high school degree; hospitality diploma is preferred.
• Experience: At least 4 years in a similar role.
• Skills: Intermediate English proficiency, computer literacy, and strong organizational and leadership skills.
• Certifications: Completion of a basic or intermediate food safety and hygiene course.