Job Description

:

• To effectively interface with the patients / physician / vendors / kitchen staff and service user area heads.
• To demonstrate ability to establish benchmark practices and standards in F&B.
• To ensure all health and hygiene standards and all requirements of licensing authorities are being followed.
• Ensure service delivery is as per defined standard & contract.
• Structure contracts to specific needs of the site on operational front.
• Vendor management and development.
• To operate within the budgeted costs.
• To be well groomed, punctual & adhere to company policies and practices.
• To comply with the service quality Process, environmental & occupational issues & policies of the respective area.
• To comply with patient safety policy.
• The candidate should be well versed in inventory management, accounting and record keeping.

Should be able to identify stock requirements, indenting accordingly and report discrepancies.

Skills Required