Senior Steward

PeopleStrong; India; On-site; INR 350,000 - 550,000; Full time

Job summary

PeopleStrong is seeking a hands-on F&B supervisor to lead floor-level food and beverage hospitality services in a healthcare setting. You will ensure patient dietary care compliance, direct junior stewards, and handle immediate feedback to deliver an exceptional dining experience.

The role requires 2–3 years in F&B operations with healthcare hospitality exposure, strong knowledge of dietary restrictions and hygiene protocols, and a collaborative approach with dietitians, kitchen staff, and

Qualifications

• Degree or Diploma in Hotel Management, Catering Technology, or Hospitality Services.
• 2–3 years in food & beverage operations; 1–2 years in healthcare hospitality or premium patient-care settings.
• Strong knowledge of dietary restrictions and healthcare hygiene protocols.

Responsibilities

• Supervise daily F&B service workflows across patient wards and guest dining facilities.
• Ensure accurate setup, segregation, and presentation of therapeutic diets, cross-checking patient room files before final clearance.
• Manage high-priority, VIP, or sensitive clinical dietary requests, ensuring strict adherence to protocols provided by the clinical nutrition team.
• Conduct regular service audits on the floors to ensure food distribution remains timely, hygienic, and maintained at target temperatures.
• Guide, train, and check the daily grooming, hygiene, and attendance of junior stewards and trainees on shift.
• Address and resolve on-the-spot patient or attendant complaints regarding dietary services, escalating critical service gaps to the F&B Operations Manager.
• Inspect pantry areas, equipment health, and inventory levels regularly, raising maintenance or procurement requests to ensure zero service downtime.
• Strong hospitality ethics with an empathetic, customer-oriented mindset.
• Solid team handling, shift coordination, and monitoring abilities.
• Deep understanding of food safety standards, dietary restrictions, and healthcare hygiene protocols.
• Clear verbal communication and immediate problem-solving skills under high-volume settings.
• Ability to build collaborative relations with kitchen staff, dieticians, and floor nursing units.

Skills

F&B operations

Guest service

Team supervision

Dietary compliance

Communication

Education

Degree or Diploma in Hotel Management

Job description

Degree or Diploma in Hotel Management, Catering Technology, or Hospitality Services.

Professional Experience

2–3 years of experience in food & beverage operations, with at least 1–2 years in a healthcare hospitality or premium patient-care corporate setting.

Role Purpose

To lead floor-level food and beverage hospitality services, ensuring high standards of patient dietary care compliance, directing junior stewards, and handling immediate feedback or complex service requirements to deliver an exceptional dining experience.

Key Responsibilities

• Supervise daily food and beverage service workflows across assigned patient wards, rooms, and guest dining facilities.
• Monitor the accurate setup, segregation, and presentation of therapeutic diets, cross-checking patient room files before final clearance.
• Manage high-priority, VIP, or sensitive clinical dietary requests, ensuring strict adherence to protocols provided by the clinical nutrition team.
• Conduct regular service audits on the floors to ensure food distribution remains timely, hygienic, and maintained at target temperatures.
• Guide, train, and check the daily grooming, hygiene, and attendance of junior stewards and trainees on shift.
• Address and resolve on-the-spot patient or attendant complaints regarding dietary services, escalating critical service gaps to the F&B Operations Manager.
• Inspect pantry areas, equipment health, and inventory levels regularly, raising maintenance or procurement requests to ensure zero service downtime.
• Strong hospitality ethics with an empathetic, customer-oriented mindset.
• Solid team handling, shift coordination, and monitoring abilities.
• Deep understanding of food safety standards, dietary restrictions, and healthcare hygiene protocols.
• Clear verbal communication and immediate problem-solving skills under high-volume settings.
• Ability to build collaborative relations with kitchen staff, dieticians, and floor nursing units.

Key Relationships

• External: Patients, Patient Attendants, and High-Profile Guests.
• Internal: F&B Operations Manager, Hospitality Team, Clinical Dieticians, Kitchen Staff, and Floor Nursing Teams.

Please Note: Job description is only a general guideline and will change depending on the organizational requirement.