Food and Beverage Manager

Job Role: F&B Manager

Location: Kauvery Hospital - Kovilambakkam

Department: Food & Beverage Services / Dietary

Department: Experience: 8–15 Years

Role Overview:

The F&B Manager is responsible for overseeing the entire Food & Beverage operations, ensuring high standards of food quality, hygiene, patient diet management, service delivery, and customer satisfaction. The role includes managing kitchen operations, food safety protocols, staff, budgeting, vendor coordination, and compliance with hospital dietary standards (if in a hospital setting).In a healthcare environment, the F&B Head ensures safe, nutritious meals for patients, attendants, and staff while meeting clinical dietary requirements prescribed by dieticians.

Key Responsibilities:

1. Operational Management: Oversee day-to-day operations of kitchen, dietary services, cafeteria, and patient meal distribution.Ensure timely preparation and delivery of patient meals as per dietician instructions.Monitor food portioning, presentation, and service quality.Maintain inventory, stock levels, and equipment functionality.

2. Food Quality & Safety: Ensure adherence to FSSAI standards, food safety norms, and hygiene protocols.Implement and monitor HACCP practices.Conduct regular kitchen inspections and hygiene audits.Ensure safe storage, handling, and preparation of food items.

3. Patient Meal Coordination: Coordinate with dieticians for daily patient diet plans.Ensure accuracy in diet trays and compliance with special dietary needs.Address patient/attendant feedback regarding food quality and service.

4. Staff Management: Lead, train, and supervise F&B staff including cooks, stewards, helpers, and service personnel.Prepare duty rosters and ensure adequate staffing.Conduct performance evaluations and staff training programs.Promote discipline, professional conduct, and teamwork.

5. Financial & Resource Management: Manage F&B budgets, cost control, and forecasting. Optimize procurement, reduce wastage, and ensure cost-effective operations.Coordinate with vendors for high-quality raw materials and timely supply.Negotiate pricing and maintain vendor relationships.

6. Quality & Compliance: Ensure compliance with hospital protocols and accreditation standards (NABH / JCI).Maintain proper documentation related to kitchen audits, temperature logs, cleaning schedules, etc.Support quality and infection control teams during audits.

7. Customer Experience & Feedback: Handle feedback from patients, attendants, visitors, and internal staff.Implement improvement plans for menu changes, taste enhancement, and service delivery.Monitor cafeteria operations and ensure positive customer experience.

8. Menu Planning: Plan nutritious, appealing menus for patients, staff, and cafeteria.Work with dieticians to design therapeutic meal plans for clinical needs.Introduce seasonal, healthy, and cost-effective menu options.

Skills & Competencies:

• Strong leadership and team management skills
• Excellent knowledge of food safety, hygiene, and kitchen management
• Experience in hospital dietary operations (preferred)Good communication and customer-service orientation
• Financial acumen in budgeting and cost control
• Ability to handle large-scale F&B operations efficiently
• Familiarity with FSSAI, HACCP, and quality standards

Qualifications: Bachelor’s Degree or Diploma in Hotel Management / Catering / Food Technology

Experience: 8–15 years of experience in F&B operations (hospital/hotel/industrial catering) Experience in supervisory/managerial roles is mandatory.

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹45,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Work Location: In person