Food and Beverage Manager

Integrated Personnel Services Limited; Raipur; On-site; INR 4,50,000 - 6,75,000; Full time

Job summary

A large healthcare provider in Raipur is seeking an experienced F&B Manager to oversee daily kitchen operations, ensure food safety and compliance, and manage staff effectively. The role involves collaborating with dietitians, managing procurement, and overseeing inventory and budgeting. Strong leadership and operational management skills are essential for success in this role.

Responsibilities

• Supervise daily kitchen and cafeteria operations.
• Ensure timely and hygienic food delivery to patients, staff, and visitors.
• Monitor food preparation, storage, and service standards.
• Collaborate with dietitians and medical staff to meet patient dietary needs.
• Ensure compliance with hospital policies, food safety regulations, and accreditation standards.
• Recruit, train, and manage kitchen and service staff.
• Conduct regular performance reviews and training sessions.
• Manage procurement of food supplies and kitchen equipment.
• Monitor inventory levels and control wastage.
• Prepare and manage departmental budgets.
• Implement quality control procedures for food safety and cleanliness.
• Handle patient and staff feedback and resolve complaints promptly.
• Liaise with external vendors and catering services.
• Negotiate contracts and ensure timely delivery of supplies.

Job description

Hi,

We are hiring

Company - Big Hospital Chain

Profile - F&B Manager

Salary - 60 K PM

Location - Raipur, CG

Responsibilities

• Operational Management: Supervise daily kitchen and cafeteria operations.
• Ensure timely and hygienic food delivery to patients, staff, and visitors.
• Monitor food preparation, storage, and service standards.
• Nutrition & Compliance: Collaborate with dietitians and medical staff to meet patient dietary needs.
• Ensure compliance with hospital policies, food safety regulations, and accreditation standards (e.g., NABH, FSSAI).
• Staff Supervision: Recruit, train, and manage kitchen and service staff.
• Conduct regular performance reviews and training sessions.
• Inventory & Budgeting: Manage procurement of food supplies and kitchen equipment.
• Monitor inventory levels and control wastage.
• Prepare and manage departmental budgets.
• Quality Assurance: Implement quality control procedures for food safety and cleanliness.
• Handle patient and staff feedback and resolve complaints promptly.
• Vendor & Contract Management: Liaise with external vendors and catering services.
• Negotiate contracts and ensure timely delivery of supplies.

Regards,

Neha Khandelwal

[e-mail]