Assistant Manager-F&B

Job Title-

Location-

Reporting To-

Experience Required-

Key Responsibilities

1. Operational Management

• Oversee daily operations of hospital F&B department including patient meal services, cafeteria, staff/visitor dining, and any outsourced outlets.
  
• Ensure timely preparation, delivery, and presentation of meals meeting the dietary requirements of patients.
  
• Coordinate with dietetics/nutrition team to comply with dietary plans and restrictions.
  
• Supervise service during peak hours and ensure smooth workflow.
  

2. Quality, Safety & Hygiene

• Ensure compliance with food safety, hygiene, sanitation, and health regulations.
  
• Regularly audit food areas, kitchens, storage, handling, cleaning practices.
  
• Train staff in hygiene practices, SOPs, and safety protocols.
  

3. Menu Planning & Nutrition

• Assist dietician / nutritionist in planning menus suited to patient needs, seasonal availability, nutritional balance.
  
• Incorporate feedback from patients, visitors, medical team.
  
• Monitor portion control, food wastage, consistency.
  

4. Staff Management & Training

• Recruit, supervise, train, schedule F&B staff (cooks, servers, support staff).
  
• Conduct periodic performance appraisals.
  
• Motivate and lead team for high service standards and customer satisfaction.
  

5. Budgeting, Cost Control & Procurement

• Assist in preparing budgets for F&B operations; monitor expenses and revenues.
  
• Control costs – food cost, labour cost, utility costs; reduce waste.
  
• Source ingredients, supplies and services; negotiate with vendors; maintain inventory levels.
  

6. Customer / Patient Satisfaction

• Respond to feedback or complaints from patients, visitors regarding quality, service, taste, timeliness.
  
• Strive to ensure that F&B services contribute to patient recovery, comfort, and overall experience.
  
• Maintain standards of presentation, serving, ambience of cafeteria / dining outlets.
  

7. Coordination with other Departments

• Work with clinical / nursing / dietetics teams to align meal services with medical schedules, patient diets.
  
• Coordinate with housekeeping / cleaning for cleanliness, linen, crockery etc.
  
• Liaise with procurement and stores for supplies.
  

8. Reporting & Documentation

• Keep records: daily meal counts, wastage, stock usage, cost reports, staff schedules.
  
• Produce periodic reports for management: financials, quality, satisfaction, compliance.
  

9. Emergency / Disaster Response

• Be prepared to support increased demand (e.g., in case of disaster / emergency) including outpatient services, surge capacity.
  
• Ensure food supply continuity under unforeseen circumstances.
  

Required Qualifications & Skills

• Bachelor’s degree (Hospitality / Hotel Management / Food & Nutrition / Business Administration) or equivalent.
  
• Strong knowledge of dietary / nutrition / therapeutic menus preferred.
  
• Solid experience (5+ years) managing F&B services, preferably in hospital or high-volume food service.
  
• Good leadership and team management skills.
  
• Excellent communication skills (Hindi/English, local language an advantage).
  
• Strong planning, organization, time management.
  
• Ability to work under pressure, flexible with shifts (including weekends, holidays).
  
• Proficiency in cost control, budgeting, inventory management.
  
• Knowledge of health, safety, food handling laws, and certification (e.g. HACCP, ISO, local norms) is preferred.
  

Attributes / Personal Qualities

• Professionalism, integrity, attention to detail.
  
• Patient & visitor focused; empathy and responsiveness.
  
• Proactive, problem-solving mindset.
  
• Ability to adapt to changing needs in hospital environment.
  
• Team player, ability to coordinate across departments