Manager - F & B MHC/30285

Max Healthcare; Delhi; On-site; INR 2,000,000 - 3,000,000; Full time

Benefits offered by this job

None

Job summary

Saket West-Max Super Speciality Hospital is seeking an experienced Food & Beverage Manager to deliver and sustain high standards of service for patients and staff. The role requires coordinating with patients, physicians, kitchen staff, and external vendors to ensure timely service and compliance with health and safety standards.

The candidate will lead policy implementation, budget management, and staff training, while driving continuous improvements in F&B operations within a hospital

Qualifications

• Graduate in Hotel Management or equivalent.
• Minimum 10 years of experience in F&B operations within a hospital or similar setting.

Responsibilities

• Interface with Patients/Physician/vendors/kitchen staff & Service User Operations.
• Demonstrate ability to establish benchmark practices and standards in F&B.
• Ensure health and hygiene standards and all licensing requirements are followed.
• Implement hospital policies, SOPs, training programs, manuals, and directives affecting F&B.
• Manage inventories, food preparation, and timely service; optimize productivity of perishables, equipment, and manpower.
• Ensure vendor service delivery aligns with defined standards & contracts.
• Structure contracts to meet site operational needs and plan infrastructure upgrades.
• Adhere to TATs under SOPs and operate within budgeted costs.
• Lead departmental efforts during conferences, CMEs and meetings.

Skills

Team Player

F&B Services

Planning & Ops

Knowledge of equipment

F&B Infrastructure

Food Safety (HACCP)

Process Orientation

Problem Solving

Team Management

Education

Bachelor's in Hotel Management

Job description

• Saket West-Max Super Speciality Hospital

Posted On 23 Oct 2026

End Date 06 Nov 2026

Required Experience 10 - 13 years

Basic Section

No. Of Openings 1

Designation Manager

Employee Category Support

Skills

Skill

Required Qualification

Bachelor's Degree

Job Description

JOB DESCRIPTION

JOB DETAILS

Job Title

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

• 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

• Team Player
• Food & Beverage services
• Planning & structuring operation
• Knowledge of latest products & equipment
• Infrastructure requirement for F & B
• Food Safety standards (Food laws, HACCP)
• Process oriented
• Problem solving & decision making
• Multitasking abilities
• Team Management

Language Skills

• Hindi

VI. KEY INTERACTIONS

Key Internal Contacts

Key External Contacts

• All HOD’s
• Business Head
• Nursing Staff
• All Employees
• Vendors (Outsourced manpower & Other consumer facilities).