A hospital Food and Beverage (F&B;) Manager oversees daily dietary and kitchen operations, balancing clinical nutritional needs with hospitality service. They manage patient meal delivery, staff canteens, and visitor cafeterias while ensuring strict adherence to health codes, therapeutic diet plans, and food safety standards.

Key Responsibilities
- Patient & Clinical Care: Work with clinical dietitians to plan and execute precise therapeutic or modified diets for patients with medical restrictions. [, 2, 3]
- Operations Management: Direct daily food production, bulk cooking, tray assembly lines, and timely meal distribution across hospital wards.
- Retail & Cafeteria Services: Oversee operations for the hospital staff canteen, visitor cafes, and vending or catering services. []




- Safety & Compliance: Enforce rigorous sanitation standards, complying with local food safety regulations (like FSSAI) and healthcare accreditations (like NABH). [1, 2, 5]
- Financial Control: Manage food costing, inventory, procurement of raw ingredients, and waste reduction strategies to stay within departmental budgets. [1, 2, 3]
- Staff Leadership: Hire, train, schedule, and evaluate kitchen and service personnel.

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:
- Versatile schedule
- Food provided

Work Location: In person

📌 F&B Manager (Kollam)
🏢 KORMA
📍 Kollam