To manage and coordinate day-to-day food and beverage operations within the hospital, ensuring timely, hygienic, safe, and quality food services for patients, attendants, doctors, employees, and visitors while maintaining high standards of patient service and food safety.
- Manage daily F&B operations including patient meals, staff cafeteria, pantry, and food service areas.
- Coordinate with the kitchen and dietetics team for timely preparation and distribution of patient diets.
- Ensure meals are served according to prescribed diet plans, meal schedules, and patient requirements.
- Monitor food quality, taste, temperature, portion size, presentation, and timely delivery.
- Ensure strict compliance with food hygiene, sanitation, infection control, and food safety standards.
- Maintain proper storage of food items and monitor FIFO/FEFO practices.
- Monitor food and consumable inventory, stock levels, wastage, and expiry dates.
- Coordinate with Purchase and Stores departments for timely availability of required food materials.
- Supervise F&B staff and ensure proper manpower deployment, grooming, punctuality, and discipline.
- Handle patient/attendant complaints related to food quality and service and ensure timely resolution.
- Maintain daily records, checklists, meal counts, wastage reports, and consumption reports.
- Conduct regular inspections of kitchen, pantry, dining, and food distribution areas.
- Ensure compliance with hospital policies, NABH requirements, and applicable food safety regulations.
- Coordinate with Dietetics, Nursing, Housekeeping, Infection Control, and other departments for smooth food service operations.
- Train staff on food hygiene, personal hygiene, safe food handling, and service etiquette.
- Identify opportunities to reduce food wastage and improve operational efficiency.
- Ensure proper handling, cleaning, and maintenance of F&B equipment and service areas.
