Food and Beverage Manager

The Food & Beverage Manager will be responsible for the overall management of hospital food services, ensuring high standards of hygiene, nutrition, quality, patient satisfaction, and regulatory compliance. The role involves overseeing patient meals, staff cafeteria operations, vendor coordination, cost control, and team management while maintaining hospital food safety norms. Key Responsibilities:Operations Management • Oversee day-to-day operations of patient meals, doctors’ dining, attendants’ meals, and staff cafeteria • Ensure timely and accurate delivery of meals as per diet charts prescribed by dietitians • Monitor food quality, portion control, presentation, and taste consistency • Coordinate with nursing staff and dietetics team for special diets Food Safety & Compliance • Ensure strict adherence to FSSAI, HACCP, NABH, and hospital infection control protocols • Maintain hygiene, sanitation, and safety standards across kitchens and service areas • Conduct regular audits, inspections, and corrective actions • Ensure proper documentation and record-keeping Team Management • Recruit, train, schedule, and supervise kitchen and service staff • Conduct regular staff briefings and performance evaluations • Ensure discipline, grooming standards, and adherence to SOPs • Manage manpower planning and staff productivity Cost Control & Inventory • Control food cost, wastage, and inventory levels • Plan menus in coordination with dietitians while maintaining cost efficiency • Monitor procurement, vendor performance, and stock rotation (FIFO) • Prepare MIS reports and operational summaries Patient & Customer Experience • Handle patient, attendant, and staff feedback and complaints professionally • Implement service improvements based on feedback • Ensure courteous service and compassionate handling of patient needs Vendor & Stakeholder Coordination • Coordinate with suppliers, contractors, and service partners • Ensure SLAs are met and resolve operational issues • Liaise with hospital administration for events, audits, and special requirements Qualifications & Experience: • Bachelor’s degree in Hotel Management / Hospitality / Food & Nutrition (preferred) • 5–8 years of experience in hospital F&B / healthcare catering • Strong knowledge of clinical nutrition workflows is an advantage • Experience in NABH-accredited hospitals preferred Skills & Competencies: • Strong leadership and team management skills • Excellent knowledge of hospital food safety and hygiene standards • Cost control and operational planning abilities • Good communication and coordination skills • Problem-solving and decision-making capability • Ability to work in a 24/7 hospital environment Key Performance Indicators (KPIs): • Patient satisfaction scores • Compliance audit results • Food cost and wastage control • Timely meal delivery accuracy • Staff performance and retention Work Schedule: • 6 days a week (shift-based) • On-call support as required for hospital operations Job Types: Full-time, Permanent Pay: ₹32,000.00 - ₹45,000.00 per month Benefits: • Flexible schedule • Food provided • Leave encashment • Paid sick time • Paid time off • Provident Fund • Work from home Work Location: In person