Ward Manager/ Patient Liaison Officers - Hospital Environment

Employer: Hotel and Catering Personnel
Ward Manager Job Description

·

Diet sheets must be collected from your wards and available in the kitchen before each service period

·

Diet sheets must be checked with menus, variances checked and if any discharges those must be taken out to avoid food/beverage wastage, any new admissions must be accounted for and check whether a menu was completed for new admissions by the night shift manager

·

Correct colour coded paper used for special diets

·

Check Ward Hostess Trays are packed correctly, up to standard, menus are correct and food is presented correctly, temperature is correct of food, tray setups are completed on time before production belt runs

·

Staff briefing to be done at 06h45 EVERY morning & briefing sheet must be filled in correctly (the briefing must include a motivational tool, focus area for service, handover notes, reminders or any other important information – this should only be about 10mins)

·

Management briefing is at 14h30 every day

·

Ward Hostesses must be prepared and ready at the following times for service 06h50 for breakfast, 11h30 for Lunch and 16h45 for Dinner

·

Belt for Service times must run at the following times, 07h00 for Breakfast, 11h30 for Lunch and 17h00 for Dinner

·

Check stock availability with the Cooks/FSA in the kitchen as well as the Ward Hostesses – issue out stock where needed or place orders if necessary

·

At the Production Belt during Breakfast/Lunch/Dinner service – check each trolley individually, all is correct/corresponds with special diets/all items are available/setups are accurate/menus available

·

Complete your WARD checks during service times and tea times – ensure a smooth running operation and Ward Hostesses are performing up to the standard

·

Collect Diet sheets from UAA at 7am, 11am and 4h30pm for service and ensure this is compared with menus before service starts

·

Visit patients and receive feedback from them regarding service/meal satisfaction/overall satisfaction after each service period – comments must be noted on feedback sheet and must be specific

·

Make copies of the POS’s in your ward (Positive & Negative)

·

Ensure someone collects rusks/biscuits at 09h45 for 10am TEA

·

Send a responsible person to collect Snacks at 13h30 for 2pm TEA

·

At 6pm collect days Tea lists from Hostesses – ensure they are signed and completed correctly before the Hostess leaves for the day

·

Complete Handover in the book for Night Shift manager – sign and date

·

Ensure Ward Hostesses are completing their menus with patients by 14h30-15h00 for the following day – these menus must be checked for accuracy

·

All menus must be put onto the production sheet for the following day and MUST be signed off to ensure you have added it to the production. ONLY A MANAGER CAN WRITE OUT THE PRODUCTION SHEET

·

Daily OE stock takes will take place in the Wards by the Ward Manager

·

Managers may be required from time to time to assist Ward Hostesses during service times

·

You will be required to follow correct disciplinary procedures with staff members – ensure you are familiar with the process and disciplinary codes of the company

·

You are ultimately responsible for client/patient satisfaction – ensure proper systems and procedures are in place for the smooth running of the day to day operation of the business

·

Ensure your WARD MANAGER file is kept up to date

·

Ensure that you/a Ward Hostess introduces yourself to a new Admission and give them a Welcome Card, Gift and a Special Diet card (where applicable)

·

Ensure that Tea/Coffee Cards are placed on the tray with 2pm TEA

·

Ensure that Quote Cards are placed on the tray with DINNER

·

Ensure at Lunch there is a MINT on every tray (except Diabetics/Puree/Soft patients)

·

Ensure at EVERY service time there is a TOOTHPICK on every tray placed inside the CUTLERY BAG

·

Your shift is a 12hr shift – however it is your responsibility to ensure all duties are covered by you and your staff and only once that has been done may you leave once your staff on shift have left

·

Ensure you and your Hostesses are familiar with ALL the new menus

·

Ensure you are familiar with the Food CYCLES and that you & your Hostesses know what the Soup, Quiche, Veg, 2pm Snacks (normal/diabetic), Dessert of the Day and Gourmet SW selection is for the day

Candidate Requirements
Matric is essential

Tertiary Education advantageous

Minimum of 2 years’ experience within the hospitality industry would be advantageous.

2 years previous experience in a Front of House role within the a 3-4 star hotel.

Office reception or restaurant environment experience advantageous.

We offer great growth opportunity within the company, but you have to be self-driven.

Shifts is 06.30am to 18.30pm, Monday to Sunday (Day Shifts Only)

Admin orientated

Computer Literate

Good Communication skills

Able to speak English & Afrikaans

Presentable image

If you meet the requirements and wish to apply please attach a picture of yourself on your CV


Apply Here http://bit.ly/2PgDou7

Job id : , #69498, 49 views,

« Office Administrator/ Insurance Claims HandlerInvestment Administrator for Unit Trusts/LISP »