Job Summary:
Responsible for managing hospital food & beverage operations, ensuring high-quality patient, staff, and visitor food services while maintaining hygiene, safety, cost control, and patient satisfaction.

Key Responsibilities:
Manage daily F&B; operations including patient meals, cafeteria, pantry, and dietary services.
Plan and monitor menus as per patient dietary requirements and hospital standards.
Ensure food quality, hygiene, sanitation, and compliance with food safety regulations.
Manage F&B; staff, including recruitment, training, scheduling, and performance.
Coordinate with Dietetics, Nursing, Kitchen, Purchase, and Administration departments.
Monitor food inventory, procurement, wastage, portion control, and operating costs.
Handle vendor management and ensure timely availability of quality ingredients.




Address patient/attendant complaints and ensure high service standards.
Maintain F&B; records, reports, SOPs, and audit documentation.
Ensure compliance with FSSAI, NABH, HACCP, and hospital safety standards.

Qualification:
Bachelors degree/Diploma in Hotel Management, Hospitality Management, Food & Beverage Management, or a related field.

Experience:
8–13 years of experience in F&B; operations, preferably in a hospital or healthcare workplace.

Key Competencies:
F&B; Operations & Cost Control
Food Safety & Hygiene Management
Team Leadership & Vendor Management
Patient Service & Complaint Handling
Inventory & Quality Management

📌 Food And Beverage Manager Hyderabad (India)
🏢 Sai Sindhu Foundation
📍 India