Job
Description
Dear Candidate, Namaste! Greetings from Sir HN Reliance Foundation Hospital, Mumbai, India. Sir H. N. Reliance Foundation Hospital and Research Centre is a 360-bed, multi-Specialty tertiary care hospital with following thrust areas: Cardiac Sciences, Gastroenterology & Hepatobiliary Sciences, Liver Transplant, Nephro-Urology, Neuro Sciences, Oncology, Orthopedics & Spine, and Woman & Child Health. The Hospital has a Medical Mall with progressive diagnostic services, including Laboratories, Radiology & Imaging, and Nuclear Medicine. WE ARE SEEKING APPLICATIONS FOR FOOD & BEVERAGES (F&B) POSITIONS. Job Title: Head – Food & Beverages (F&B) Location: Mumbai Reporting to: General Manager – Hospital Operations Position Summary: The Head – Food & Beverages (F&B) will lead the entire food service operations of the hospital with a commitment to delivering nutritious, hygienic, patient-appropriate meals while bringing in luxury hospitality standards of quality, service, presentation, and customization. This role blends clinical nutritional sensitivity with five-star service experience , ensuring excellence in all aspects of patient, attendant, staff, and guest food services . Key Responsibilities: 1. F&B Operations Management Lead and manage daily operations of patient meals, cafeteria services, staff dining, VIP meals, doctors’ lounges, and visitor F&B areas. Ensure timely, diet-compliant, and hygienic food delivery to patients in coordination with the Clinical Nutrition and Dietetics team. Implement standard recipes, presentation norms, portioning, and packaging practices aligned with clinical needs. 2. Premium Hospitality Service Standards Integrate luxury hotel service standards in food presentation, tray setups, staff grooming, and patient engagement. Design premium menus and service protocols for VIP suites, international patients, and hospital events. Build and maintain a "Room Service" style patient F&B model while maintaining compliance with clinical prescriptions. 3. Quality, Hygiene & Safety Compliance Ensure 100% adherence to FSSAI norms , hospital infection control standards, NABH/JCI requirements, and internal hygiene SOPs. Conduct regular audits of food production, storage, transport, and service areas to ensure zero compromise on quality . Implement pest control, personal hygiene, and kitchen sanitation protocols in coordination with Infection Control and Quality teams. 4. Menu Design & Nutritional Collaboration Collaborate with Clinical Nutritionists to plan therapeutic menus across all medical diets including diabetic, renal, cardiac, soft, and enteral nutrition. Develop rotational menus for patients, staff, and guests with a focus on taste, nutrition, and variety. Innovate on seasonal, regional, festive, and immunity-boosting menus for special occasions or patient recovery themes. 5. Vendor & Kitchen Operations Management Manage kitchen infrastructure (central kitchen or unit kitchen), including equipment upkeep, layout efficiency, and HACCP practices. Liaise with F&B vendors, raw material suppliers, and outsourced food service partners , if applicable, ensuring cost-effective procurement and service SLAs. Monitor food cost, yield management, inventory levels, and recipe standardization. 6. People Leadership & Training Lead a disciplined, well-groomed, and service-oriented F&B team (chefs, stewards, kitchen assistants). Design and deliver training programs in food safety, customer service, menu knowledge, and empathy in patient interaction . Recruit and mentor talent with hotel background sensibilities, upskilled to deliver in a hospital environment. 7. Guest & Patient Experience Management Develop patient feedback loops, satisfaction surveys, and meal customization processes. Handle special dietary requests, meal complaints, and service recovery with discretion and personal follow-up. Ensure personalization and dignity in service , especially for long-stay, critical, and palliative care patients. 8. Budgeting, Planning & Reporting Develop and manage the annual F&B budget including Capex and Opex planning. Track and report F&B KPIs – patient meal satisfaction, food cost percentage, wastage control, and hygiene audit scores. Align food services planning with hospital occupancy forecasts, festival calendars, and operational needs. Candidate Profile: Education: Bachelor’s or Master’s degree in Hotel Management, Culinary Arts, or Hospitality Administration Certifications in FSSAI, HACCP, or Hospital Food Service Management (preferred) Experience: 10 plus years of experience in Food & Beverage operations At least 2–5 years in Taj, Oberoi, Leela, ITC, Marriott, Hyatt or Hilton will only be considered Exposure to hospital, healthcare, airline catering, or institutional food services is an added advantage Key Competencies: Service orientation with empathy for patient needs Strong culinary knowledge and ability to innovate within therapeutic constraints High standards of hygiene and food safety Leadership presence, discipline, and people development skills Operational excellence with a sharp eye for detail Collaborative mindset with clinicians, nutritionists, and hospital staff Show more Show less
