Food and Beverages Head

Sindhu Hospitals; Hyderabad; On-site; INR 900,000 - 1,500,000; Full time

Job summary

Sindhu Hospitals is hiring an experienced F&B Manager to oversee the central kitchen, patient dining, and staff cafeteria. You will manage production, menu planning, and staff schedules while ensuring safety and NABH compliance.

Collaborate with dietitians and nursing teams to meet therapeutic dietary requirements and patient satisfaction, while controlling costs and maintaining quality.

Qualifications

• Degree or diploma in hotel/hospitality management required.
• 15+ years of experience in hospital F&B operations.
• Experience with NABH, FSSAI, HACCP and food safety standards preferred.

Responsibilities

• Oversee hospital F&B operations: central kitchen, patient food, staff cafeteria, doctor/visitor dining.
• Manage food production, menu planning, portion control, timely meal distribution.
• Coordinate with Dietitians and Nursing for therapeutic diets and patient needs.
• Ensure food quality, taste, presentation and patient satisfaction.
• Ensure NABH/FSSAI/HACCP compliance and food safety.
• Monitor kitchen hygiene, sanitation, pest control, waste disposal, hygiene records.
• Oversee procurement, vendor evaluation, inventory control, stock availability.
• Prepare duty rosters, supervise staff, and conduct training.
• Coordinate NABH assessments and timely CAPA closure.
• Address patient, staff and visitor complaints about food.

Skills

F&B operations

Menu planning

Staff supervision

Education

Degree / Diploma in Hotel Management, Hospitality Management or Catering Technology

Job description

10 - 15 Years

Full Time

Job Description

Summary

Qualification: Degree / Diploma in Hotel Management, Hospitality Management or Catering Technology.

Experience: 15+ Years

Industry: Multispecialty Hospital

Oversee overall hospital F&B operations, including central kitchen, patient food services, staff cafeteria and doctor/visitor dining.

Manage food production, menu planning, portion control and timely meal distribution.

Coordinate with Dietitians and Nursing teams for therapeutic diets and patient-specific dietary requirements.

Ensure food quality, taste, presentation and patient satisfaction.

Ensure compliance with FSSAI regulations, HACCP principles and food safety standards.

Monitor kitchen hygiene, sanitation, pest control, waste disposal and personal hygiene.

Ensure proper food storage, temperature monitoring, food sampling and FIFO / FEFO practices.

Manage procurement, vendor evaluation, inventory control and stock availability.

Monitor food costs, departmental budgets, consumption and wastage reduction.

Supervise chefs, cooks, kitchen supervisors, stewards and service staff.

Prepare duty rosters, monitor staff productivity and conduct regular training.

Ensure implementation of SOPs, policies and operational standards.

Coordinate with Quality and Infection Control teams for NABH compliance.

Ensure compliance with applicable NABH requirements relating to FMS, HIC, PSQ, PRE, HRM, IMS and CQI, including relevant dietary and food safety provisions.

Maintain food safety records, temperature logs, cleaning schedules, audit reports and statutory documentation.

Conduct internal audits, risk assessments, incident reporting and corrective and preventive actions (CAPA).

Coordinate during NABH assessments and ensure timely closure of audit observations.

Address patient, employee and visitor complaints related to food quality and services.

Prepare daily, weekly and monthly MIS reports on food consumption, inventory, cost and departmental performance.

Job Snapshot

Updated Date

11-11-2026

Job ID

Department

F&B

Location