To oversee the hospital’s Food & Beverage operations, including patient meals, cafeteria, kitchen, and food services, ensuring quality, hygiene, timely service, patient satisfaction, and cost-effective operations in accordance with hospital standards.

Key Responsibilities

1. Food & Beverage Operations

   • Manage overall kitchen, cafeteria, pantry, and food service operations.

   • Ensure timely preparation and delivery of meals to patients, attendants, and staff.

   • Coordinate with the Dietetics Department for patient-specific dietary requirements.

2. Food Quality & Hygiene

   • Ensure food safety, hygiene, sanitation, and compliance with applicable FSSAI requirements.

   • Monitor food storage, handling, preparation, and temperature control.

   • Conduct regular kitchen inspections and maintain food safety records.

3. Patient & Customer Satisfaction

   • Ensure high standards of food quality, presentation, and service.

   • Address patient, attendant, and staff complaints related to food services.

   • Monitor feedback and implement corrective actions.

4. Team Management

   • Supervise chefs, kitchen staff, service staff, and cafeteria personnel.

   • Prepare duty rosters, manage manpower, and conduct staff training.

   • Ensure discipline, grooming, and service standards.

5. Cost & Inventory Control

   • Manage food costs, inventory, procurement, and stock control.

   • Minimize food wastage and ensure efficient utilization of resources.

   • Coordinate with Purchase and Stores for timely availability of supplies.

6. Vendor Management

   • Coordinate with food suppliers and outsourced catering agencies, where applicable.

   • Monitor vendor performance, food quality, and service delivery.

7. Coordination & Reporting

   • Coordinate with Dietetics, Nursing, Housekeeping, Purchase, and other hospital departments.

   • Maintain operational reports, food cost reports, and complaint records.

   • Ensure adherence to hospital policies and applicable food safety standards.

Qualification & Experience

• Graduate in Hotel Management, Hospitality Management, or Food & Beverage Management.

• Minimum 10 years of relevant experience in F&B operations, preferably in a hospital or healthcare facility.

• Experience in managing large-scale food services, kitchen operations, and manpower.

Required Skills

• Strong operational and team management skills.

• Knowledge of food safety, hygiene, and inventory control.

• Budgeting, cost control, and vendor management.

• Excellent communication and problem-solving skills.

• Patient-focused approach and ability to manage high-volume food services.