•To effectively interface with the patients / physician / vendors / kitchen staff and service user, operations and food outlets.

•To demonstrate ability to establish benchmark practices and standards in F&B.;

•To ensure all health and hygiene standards and all requirements of licensing authorities are being followed.

•Implementation of hospital policies, operating procedures, training programs, manuals, corporate directives, duty roaster and relevant rules & regulations affecting the Food & Beverage department.

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.

•Ensure service delivery is as per defined standard & contract.

•Structure contracts to specific needs of the site on operational front.





•Planning current infrastructure & upgrading existing one.

•To follow the TATs under standard operating guidelines.

•To operate within the budgeted costs.

•To improve the sales growth of outlets.

•To be well groomed, punctual & adhere to company policies and practices.

•To have complete Awareness about Disaster Management Programme (DMP) of the hospital.

•To comply with the service quality Process, environmental & occupational issues & policies of the respective area.

•To comply with patient safety policy.

•To ensure safe utilization of equipment and proper waste disposal system and manage hygiene standards.

•Responsible for approving all prepared food items that leave the kitchen.

•To lead the Departmental efforts during Conferences, CMEs and meetings.

📌 Assistant Manager - Food & Beverages (India)
🏢 Mhc
📍 India