POSITION SUMMARY The Deputy General Manager is required to assist the General Manager in achieving optimal client and patient satisfaction and fostering a good working environment to attain all set objectives. As second in command to the General Manager, the main purpose of the Deputy General Manager will be to manage, coordinate and organise the hospital food services operation whilst assisting and advising on commercial, human resources and procurement matters. You will be involved in all aspects of the management account, budgeting and forecasting. The Deputy General Manager will assist the General Manager with innovative solutions to continually upgrade the services to the Patients and their Guests. The Deputy General Manager will have overall responsibility for managing the Facility assigned in the absence of the General Manager.
