About the role
JOB DESCRIPTION I. JOB DETAILS Job Title Manager – F & B II. JOB PURPOSE To deliver & sustain excellent Food & Beverage Standards. To ensure that all food prepared is as per the required taste and specifications and is served in time to all patients/staff/attendants. III. KEY RESPONSIBILITIES Core Responsibilities – 1. To effectively interface with the Patients /Physician/vendors/kitchen staff & Service User Operations 2. To demonstrate ability to establish benchmark practices and standards in F&B. 3. To ensure all health and hygiene standards and all requirements of Licensing authorities are being followed. 4. Implementation of hospital policies, operating procedures, training programs, manuals, corporate directives, duty roaster and relevant rules & regulations affecting the Food & Beverage department. 5. Execution of the following: Monitor and control food & beverage inventories Manage food preparation and timely service Maximizing the productivity of the perishables, equipment and manpower Maintaining impeccable hygiene as well as work and safety standards at the work place 6. Ensure Vendor service delivery is as per defined standards & contract 7. Structure contracts to specific needs of the site on operational front 8. Planning new infrastructure & upgrading existing one 9. To follow the TATs under standard operating guidelines. 10. To operate within the budgeted costs. 11. To be well groomed, punctual & adhere to company policies and practices. 12. Responsible for approving all prepared food items that leave the kitchen. 13. To lead the Departmental efforts during Conferences, CMEs and meetings IV. KEY PERFORMANCE INDICATORS Measurable Deliverables Customer satisfaction in F & B operation Compliance on Records & tracking Sheets in Dept Dept. Annual Budgets (+, - ) 5% V. JOB REQUIREMENTS Minimum Qualifications Graduate in Hotel Management / Equivalent Experience Minimum 10 Years of Experience Core Competencies Service Excellence Team Player Planning & Organizing F&B Technical Skills / Competencies Food & Beverage services Planning & structuring operation Service delivery & recovery Knowledge of latest products & equipment Infrastructure requirement for F & B Food Safety standards (Food laws, HACCP) Training skill Process oriented Negotiation skills Behavioral/Leadership Competencies Problem solving & decision making Multitasking abilities Teamwork & Collaboration Team Management Language Skills English Hindi VI. KEY INTERACTIONS Key Internal Contacts Key External Contacts All HOD’s Business Head Nursing Staff Dietetics Staff All Employees Vendors (Outsourced manpower & Other consumer facilities). Patients /Customers