Head - Food and Beverage

To oversee the hospital’s Food & Beverage operations, including patient meals, cafeteria, kitchen, and food services, ensuring quality, hygiene, timely service, patient satisfaction, and cost-effective operations in accordance with hospital standards. Key Responsibilities Food & Beverage Operations Manage overall kitchen, cafeteria, pantry, and food service operations. Ensure timely preparation and delivery of meals to patients, attendants, and staff. Coordinate with the Dietetics Department for patient-specific dietary requirements. Food Quality & Hygiene Ensure food safety, hygiene, sanitation, and compliance with applicable FSSAI requirements. Monitor food storage, handling, preparation, and temperature control. Conduct regular kitchen inspections and maintain food safety records. Patient & Customer Satisfaction Ensure high standards of food quality, presentation, and service. Address patient, attendant, and staff complaints related to food services. Monitor feedback and implement corrective actions. Team Management Supervise chefs, kitchen staff, service staff, and cafeteria personnel. Prepare duty rosters, manage manpower, and conduct staff training. Ensure discipline, grooming, and service standards. Cost & Inventory Control Manage food costs, inventory, procurement, and stock control. Minimize food wastage and ensure efficient utilization of resources. Coordinate with Purchase and Stores for timely availability of supplies. Vendor Management Coordinate with food suppliers and outsourced catering agencies, where applicable. Monitor vendor performance, food quality, and service delivery. Coordination & Reporting Coordinate with Dietetics, Nursing, Housekeeping, Purchase, and other hospital departments. Maintain operational reports, food cost reports, and complaint records. Ensure adherence to hospital policies and applicable food safety standards. Qualification & Experience Graduate in Hotel Management, Hospitality Management, or Food & Beverage Management. Minimum 10 years of relevant experience in F&B operations, preferably in a hospital or healthcare facility. Experience in managing large-scale food services, kitchen operations, and manpower. Required Skills Strong operational and team management skills. Knowledge of food safety, hygiene, and inventory control. Budgeting, cost control, and vendor management. Excellent communication and problem-solving skills. Patient-focused approach and ability to manage high-volume food services.