Food and Beverage (F&B) Supervisor

F & B 10 Years of Experience Salary: ?400000.00 LPA Qualification: MBA in Hospital Management Posted on October 17, 2025

Job Summary

A hospital Food and Beverage (F&B) Supervisor oversees daily food service operations, ensuring patients, staff, and visitors receive high-quality, safe, and nutritious meals. Key duties include supervising kitchen and service staff, coordinating with nutritionists for patient diets, managing inventory and supplies, and ensuring all food handling and preparation meets strict health, safety, and hospital standards.

Responsibilities

Key responsibilities

• Staff Management:
  

Supervise, train, and schedule food service staff (cooks, helpers, servers) to ensure they adhere to schedules, hygiene practices, and service standards.

• Patient and Customer Service:
  

Coordinate with dietary teams to ensure timely and accurate delivery of meals that meet specific patient dietary requirements and health conditions. Handle complaints and address special requests from patients, staff, and visitors.

• Operational Oversight:
  

Monitor and manage daily operations for patient meals, staff cafeterias, and visitor food outlets.

• Hygiene and Safety:
  

Enforce strict food safety regulations and hospital hygiene protocols, conducting regular checks on food temperatures, cleanliness, and staff grooming.

• Inventory and Supplies:
  

Manage inventory, monitor stock levels, and order necessary supplies to prevent shortages.

• Quality Control:
  

Monitor the quality, temperature, and presentation of food from preparation to service.

• Coordination:
  

Collaborate with other departments, such as nutritionists, housekeeping, and engineering, to ensure seamless operations.

• Training:
  

Train new team members on standard operating procedures (SOPs), hygiene, and safety. Skill Required

Skills Required

• Leadership and staff management:
  

Supervising, training, and scheduling staff to ensure high service standards.

• Health and safety:
  

Enforcing strict hygiene and sanitation protocols, and a strong knowledge of healthcare-specific food safety and dietary requirements.

• Communication and customer service:
  

Effectively communicating with staff, hospital teams (like nutritionists), and patients/customers, and resolving complaints with professionalism.

• Organizational and operational:
  

Managing daily operations, monitoring inventory, ordering supplies, and coordinating with the kitchen and other departments.

• Financial management:
  

Handling budgets, controlling costs, and monitoring inventory to minimize waste.