Role & responsibilities

- Manage and supervise the day-to-day operations of the hospital canteen.
- Ensure timely preparation and service of breakfast, lunch, dinner, snacks, tea, and beverages.
- Monitor kitchen operations, food preparation, serving areas, and dining facilities.
- Ensure adequate food availability according to daily demand and hospital occupancy.
- Ensure food quality, freshness, taste, and consistency.
- Monitor proper food storage, cooking temperatures, and serving temperatures.
- Maintain personal hygiene standards for all kitchen and service staff.
- Monitor daily food costs and monthly operating expenses.
- Estimate daily requirements of raw materials and food supplies.
- Coordinate purchasing with approved vendors and the purchase department.
- Check the quality and quantity of materials received.
- Maintain stock registers, purchase records, and material issue records.




- Conduct regular physical stock verification.
- Prevent food wastage, over-purchasing, stock shortages, and unnecessary expenses.

Preferred candidate profile

- Degree or diploma in Hotel Management, Food Service Management, or a related field.
- Relevant experience in hospital canteen, institutional catering, or food service operations.
- Knowledge of food safety, hygiene, inventory management, and cost control.
- Solid leadership, communication, and customer service skills.
- Ability to prepare reports and maintain operational records.
- Knowledge of applicable FSSAI requirements and hospital food safety procedures.

Perks and benefits Free meal, Free Accommodation, Festive Bonus

📌 Manager -Food & Beverage (Begusarai)
🏢 Simran Memorial Trust
📍 Begusarai