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
Beware of fraud agents! do not pay money to get a job
MNCJobsIndia.com will not be responsible for any payment made to a third-party. All Terms of Use are applicable.