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.