Food And Beverage Manager

Job Summary:
Responsible for managing hospital food & beverage operations, ensuring high-quality patient, staff, and visitor food services while maintaining hygiene, safety, cost control, and patient satisfaction.

Key Responsibilities:

• Manage daily F&B operations including patient meals, cafeteria, pantry, and dietary services.
• Plan and monitor menus as per patient dietary requirements and hospital standards.
• Ensure food quality, hygiene, sanitation, and compliance with food safety regulations.
• Manage F&B staff, including recruitment, training, scheduling, and performance.
• Coordinate with Dietetics, Nursing, Kitchen, Purchase, and Administration departments.
• Monitor food inventory, procurement, wastage, portion control, and operating costs.
• Handle vendor management and ensure timely availability of quality ingredients.
• Address patient/attendant complaints and ensure high service standards.
• Maintain F&B records, reports, SOPs, and audit documentation.
• Ensure compliance with FSSAI, NABH, HACCP, and hospital safety standards.

Qualification:
Bachelors degree/Diploma in Hotel Management, Hospitality Management, Food & Beverage Management, or a related field.

Experience:
8–13 years of experience in F&B operations, preferably in a hospital or healthcare environment.

Key Competencies:

• F&B Operations & Cost Control
• Food Safety & Hygiene Management
• Team Leadership & Vendor Management
• Patient Service & Complaint Handling
• Inventory & Quality Management