Job Description

Responsible for managing all F&B and day-to-day operations within budgeted guidelines and to the highest standards

Check the sale daily and store indent if it has increased/ decreased according to the sale.

Formulate various selling strategies, strive to maximize the revenue opportunities by better planning, forecast, timely and better-quality service to the patient, family and friends

Make sure that the on-duty staffs are available as per shift and schedule, coordinate with Executive Chef on specific responsibilities of the staffs for the day

Check for availability and non-availability with the store and take necessary actions to fulfill the day's plan

Ensure cleanliness and hygiene is maintained as per set standards and hospital protocols in all concerned areas

Personally, supervise the service in the outlets and for in patients and oversee flow of entire service by being present on the floor hands on

Perform sampling and testing of the finished food along with the dietician and ensures the appropriate modifications are done as per their feedback/ suggestion to the cooks

Decide on the menu in a cyclic manner in discussion with the Executive Chef and the UH for a fortnight

Responsible for the pantry item procurement, movement, sale and closing balance sign-off.

Keep close track of canteen item movement and decide on adding/ removing of any items from the menu, based on the recent trend

Facilitate audit by the internal team on a daily basis

Lead the F&B team by attracting, recruiting, training, appraising and managing the overall performance of the F&B staff

Responsible for daily briefing to all the F&B staff, checking dress code, cleanliness, supervising their behavior and grooming and mentoring them

Ensure that the services offered to the staff and consultants are provided timely and as per set standards

Continually review performance and attendance of all staff - address shortcomings and recognize success

Personally, meet the VIP patients and check on their specific requirements and make necessary arrangements to meet their needs

Meet the patients across the categories to understand their need and take feedback for bringing in continuous enhancement to the service

Network with the peers in the industry to benchmark the industry practices in F&B and the current trends in the services

Job Types: Full-time, Permanent

Pay: ?25,000.55 - ?30,000.57 per month

Benefits:

Health insurance Life insurance Paid sick time Paid time off Provident Fund
Work Location: In person