Job Description

Key Responsibility

1. Operational Management

Oversee daily F&B operations across patient meal services, staff cafeterias, visitor restaurants, and vending areas. Ensure timely meal production and delivery aligned with patient dietary requirements. Implement and maintain SOPs for food preparation, hygiene, sanitation, and service. Coordinate with clinical dietitians to ensure therapeutic diet accuracy.

2. Food Safety & Compliance

Ensure compliance with local health regulations, HACCP, and hospital accreditation standards. Conduct regular audits of kitchen areas, storage, equipment, and food handling practices. Oversee training programs in food safety, allergen management, and sanitation.

3. Patient Experience

Monitor meal quality, presentation, and consistency. Handle patient meal-related feedback and resolve service issues. Collaborate with nursing teams to improve meal delivery workflow.

4. Staff Management

Lead, train, and supervise kitchen staff, supervisors, and service teams. Prepare staff schedules, manage workload distribution, and oversee performance evaluations. Promote a culture of safety, teamwork, and service excellence.

5. Financial & Inventory Control

Develop and manage the F&B department budget. Monitor food costs, labor costs, and minimize waste. Oversee purchasing, vendor contracts, stock levels, and inventory accuracy. Review and approve invoices, pricing, and procurement requests.

6. Menu Planning & Nutrition Coordination

Work with dietitians and chefs to develop nutritious, appealing menus for patients, staff, and visitors. Support special dietary programs and cultural or religious meal needs. Introduce healthy options aligned with hospital wellness initiatives.

7. Quality Improvement

Lead improvement projects to enhance efficiency, cost savings, and overall service quality. Monitor KPIs such as patient meal satisfaction, food waste, delivery time, and hygiene scores.

Skills & Competencies

Telugu Speaking language is Mandatory Strong leadership, communication, and team-building skills. Excellent understanding of food safety and healthcare compliance standards. Ability to manage budgets, forecasting, procurement, and vendor relations. Strong problem-solving, multitasking, and organizational skills. Customer-service oriented with high attention to detail.
Job Types: Full-time, Permanent

Pay: ?70,000.00 - ?100,000.00 per month

Benefits:

Health insurance Leave encashment Paid sick time Provident Fund
Work Location: In person