Job Description:

Private Patients Manager

Contract: Healthcare
Location: London, SW3 6JJ
Hours of Work: 37.5
Contract Type: Fixed Term Contract – 12 Months

Our client, a leading provider of facilities services in the UK, is seeking a Private Patients Manager to lead and coordinate the day-to-day operational management of catering services across ward areas, private patient facilities and the children's unit.

The successful candidate will be responsible for ensuring the delivery of a high-quality catering service for patients, visitors and staff, while maintaining compliance with food safety, hygiene and financial requirements.

This role requires a proactive and organised manager to oversee catering operations, manage and support teams, maintain high customer service standards and ensure robust stock management, food safety and HACCP processes are consistently followed.

Working closely with catering teams, suppliers and internal stakeholders, the Private Patients Manager will support the effective delivery of catering services across multiple healthcare environments while driving operational excellence and service improvement.

Key Responsibilities

• Manage the daily operational delivery of catering services across ward areas, private patient facilities and associated catering locations.
• Lead, support and supervise catering staff, including recruitment, rota management, appraisals, training and attendance management.
• Ensure compliance with HACCP procedures, food safety legislation, hygiene standards and departmental policies.
• Oversee stock control, ordering, receipt, storage, distribution and auditing of food and catering supplies.
• Monitor service performance and identify opportunities for cost improvements, income generation and service enhancements.
• Manage customer, patient, visitor and staff queries, concerns and service issues effectively.
• Ensure cleaning schedules, temperature monitoring, food safety records and administrative documentation are maintained accurately and completed on time.
• Work collaboratively with suppliers, clinical teams, dietitians, catering colleagues and other departments to support service delivery.

Person Specification

• Experience managing catering, hospitality or food service operations.
• Knowledge of food hygiene regulations and HACCP principles.
• Experience leading, supervising and developing teams.
• Understanding of stock control, purchasing and budget-conscious service delivery.
• Experience maintaining compliance records, audits and operational documentation.
• Ability to communicate effectively with a wide range of stakeholders, including patients, staff, suppliers and senior management.
• Strong organisational and problem-solving skills.
• Commitment to health, safety, hygiene and service excellence.