Food And Beverage Manager

Sai Sindhu Foundation; Hyderabad; Presencial; INR 900 000 - 1 500 000; Tempo integral

Resumo da oferta

Sai Sindhu Foundation in Hyderabad, India, seeks an experienced F&B Operations Manager to oversee hospital food services, ensuring high-quality meals for patients, staff and visitors. You will manage menus, hygiene, safety compliance and cost control while leading kitchen and service staff.

The role requires 8–13 years in F&B operations, preferably in healthcare, with expertise in safety standards (FSSAI, NABH, HACCP) and cross‑functional coordination.

Qualificações

• Bachelor's or Diploma in Hotel/ Hospitality/ F&B management is required.
• 8–13 years of experience in F&B operations, preferably in a hospital/healthcare setting.
• Knowledge of FSSAI, NABH, HACCP and hospital safety standards.

Responsabilidades

• Manage daily F&B operations including patient meals, cafeteria, pantry, and dietary services.
• Plan menus per patient dietary requirements and hospital standards.
• Ensure food quality, hygiene, sanitation and compliance with safety regulations.
• Lead F&B staff including recruitment, training, scheduling and performance.
• Coordinate with Dietetics, Nursing, Kitchen, Purchase, and Administration.
• Monitor inventory, procurement, wastage, portion control, and costs.
• Handle vendor management and ensure timely quality ingredients.
• Address patient/attendant complaints and maintain service standards.
• Maintain F&B records, reports, SOPs, and audit documentation.
• Ensure compliance with FSSAI, NABH, HACCP and hospital safety.

Conhecimentos

F&B Operations

Cost Control

Food Safety & Hygiene

Team Leadership

Vendor Management

Formação académica

Bachelor's or Diploma in Hotel Management

Descrição da oferta de emprego

Job Summary:
Responsible for managing hospital food & beverage operations, ensuring high-quality patient, staff, and visitor food services while maintaining hygiene, safety, cost control, and patient satisfaction.

Key Responsibilities:

• Manage daily F& B operations including patient meals, cafeteria, pantry, and dietary services.
• Plan and monitor menus as per patient dietary requirements and hospital standards.
• Ensure food quality, hygiene, sanitation, and compliance with food safety regulations.
• Manage F& B staff, including recruitment, training, scheduling, and performance.
• Coordinate with Dietetics, Nursing, Kitchen, Purchase, and Administration departments.
• Monitor food inventory, procurement, wastage, portion control, and operating costs.
• Handle vendor management and ensure timely availability of quality ingredients.
• Address patient/attendant complaints and ensure high service standards.
• Maintain F& B records, reports, SOPs, and audit documentation.
• Ensure compliance with FSSAI, NABH, HACCP, and hospital safety standards.

Qualification:
Bachelors degree/Diploma in Hotel Management, Hospitality Management, Food & Beverage Management, or a related field.

Experience:
8–13 years of experience in F& B operations, preferably in a hospital or healthcare environment.

Key Competencies:

• F& B Operations & Cost Control
• Food Safety & Hygiene Management
• Team Leadership & Vendor Management
• Patient Service & Complaint Handling
• Inventory & Quality Management