Food and Beverage Manager

Contact Number - 7892006386

Position Summary

The Food & Beverage Manager is responsible for planning, organizing, and overseeing all food production and meal services for patients, staff, and visitors in the hospital. The role ensures compliance with medical dietary requirements, food safety standards, quality control, and operational efficiency while delivering nutritious and hygienic meals on time.

Key Responsibilities1. Food Service Operations Management

• Oversee daily functioning of the dietary department including meal preparation, portion control, distribution, and service.
• Ensure timely delivery of meals to all wards, ICUs, OPD, and staff cafeterias.
• Develop and update daily/weekly menus in coordination with dietitians.

2. Patient-Centric Meal Management

• Ensure meals match patient diet charts (e.g., diabetic, renal, low-sodium, high-protein diets).
• Coordinate with dietitians, nursing teams, and doctors to accommodate patient dietary restrictions.
• Address patient feedback regarding taste, quality, and hygiene.

3. Food Safety, Hygiene & Compliance

• Ensure strict compliance with food safety standards (FSSAI, HACCP, NABH/JCI guidelines).
• Conduct regular inspections of kitchen hygiene, storage, equipment sanitation, and staff personal hygiene.
• Maintain documentation for audits and regulatory inspections.

4. Staff Management

• Supervise cooks, kitchen assistants, food service workers, cafeteria staff, and pantry boys.
• Prepare staff duty rosters and manage shift rotations.
• Conduct staff training on food safety, hygiene, nutrition basics, and service standards.

5. Procurement & Inventory Control

• Manage procurement of raw materials, groceries, vegetables, and kitchen consumables.
• Monitor inventory, reduce wastage, and ensure proper storage.
• Coordinate with vendors for quality supply and timely deliveries.

6. Budgeting & Cost Control

• Prepare and manage department budgets including food cost, kitchen operations, and equipment maintenance.
• Track consumption and reduce overproduction without compromising quality.
• Implement cost-effective, nutritious meal plans.

7. Quality & Performance Monitoring

• Conduct daily quality checks on food taste, temperature, and presentation.
• Maintain KPIs (e.g., patient satisfaction, food waste %, meal delivery TAT).
• Prepare monthly performance reports for management.

8. Coordination & Communication

• Work closely with clinical nutritionists, housekeeping, stores, and nursing departments.
• Coordinate with HR for staff recruitment and training.
• Support hospital events requiring special food services.

Job Type: Full-time

Pay: ₹60,000.00 - ₹70,000.00 per month

Benefits:

• Provident Fund

Work Location: In person