• The Head of Department – Hospitality Services will oversee all non-clinical hospitality functions—ensuring the coordination and quality delivery of laundry, catering, housekeeping, and internal staff activities including hospitality staff services. This role plays a vital part in promoting a clean, hygienic, and welcoming environment aligned with patient care and comfort.

Key Responsibilities

• Strategic Leadership & Oversight Manage and coordinate outsourced providers and internal teams across laundry, catering, housekeeping staff services to ensure seamless service delivery, as seen in similar hospital supervisory roles
• Service Standards & Quality Assurance Establish, monitor, and enforce service protocols covering cleanliness, food hygiene, laundry standards, and front-of-house operations, with regular inspections to maintain high standards.
• Vendor & Contractor Management Oversee vendor performance, and coordinate logistics for outsourced services in laundry, catering, housekeeping, and staff placement. Act as a liaison between the hospital and the outsourced vendors.
• Budgeting & Cost Efficiency Develop and oversee departmental budgets, forecast resource needs, and implement cost-saving measures in catering, linens, housekeeping supplies, and staffing.
• Team Leadership & Development Supervise, coach, and mentor direct reports both internal staff and outsourced team
• supervisors, conducting performance appraisals, training, and ensuring alignment with hospital service goals
• Compliance & Safety Ensure compliance with health, safety, and infection control policies across all hospitality services; lead audits and continuous improvement efforts
• Reporting & Collaboration Prepare operational dashboards and reports on service performance, incident management, and customer satisfaction; actively participate in management and cross-departmental planning meetings

Qualifications & Experience

• Bachelor’s Degree or Diploma in Hospitality Management
• Minimum 3-5 years in a leadership role in hospitality in a hotel or hospital
• Proven experience in supervising services like housekeeping, catering, laundry, and managing outsourced operations.
• Strong financial acumen in budgeting, forecasting, and expense management.
• Excellent leadership, negotiation, organizational, and communication skills.
• Proficiency with Microsoft Office and facility/supplier management systems; knowledge of health, safety, and food/laundry hygiene standards.