Job Description – Assistant Manager (Canteen & Restaurant Services)Position Title
Assistant Manager – Canteen & Restaurant Services
Department
Food & Beverage Services / Hospitality Services
Reporting To
Administration Manager / Facility Manager / General Manager – Operations
Location
Hospital Canteen, Restaurant & Dietary Services Department
Job Summary
The Assistant Manager – Canteen & Restaurant Services is responsible for the efficient operation, supervision, recruitment support and management of the hospital canteen, restaurant, cafeteria, patient food service support, and related hospitality functions. The role ensures high standards of food quality, hygiene, customer service, inventory management, regulatory compliance, and financial control while maintaining a safe and patient-friendly environment.
The ideal candidate should possess prior experience in hospital food service operations and demonstrate strong leadership, operational management, and customer service skills.
Key Responsibilities1. Operations Management
- Assist in managing the daily operations of the hospital canteen, cafeteria, restaurant, and food service outlets.
- Ensure uninterrupted food service for patients, attendants, visitors, doctors, and staff.
- Monitor food preparation, serving processes, and service quality.
- Coordinate with kitchen staff to ensure timely availability of food items.
- Ensure smooth functioning during peak hours and emergency situations.
2. Food Quality & Safety
- Ensure compliance with food safety regulations, hygiene standards, and infection control guidelines.
- Monitor food quality, freshness, presentation, and portion control.
- Conduct routine inspections of food preparation and serving areas.
- Ensure proper storage, handling, and disposal of food products.
- Implement and maintain HACCP, FSSAI, and hospital food safety standards.
3. Staff Supervision
- Supervise canteen supervisors, cashiers, cooks, stewards, housekeeping staff, and support personnel.
- Prepare staff duty rosters and shift schedules.
- Monitor employee attendance, grooming, discipline, and performance.
- Conduct regular staff training on hygiene, customer service, and safety protocols.
- Assist in recruitment, onboarding, and performance evaluations.
4. Customer Service Management
- Ensure excellent service to patients, visitors, consultants, and employees.
- Address customer complaints and service-related concerns promptly.
- Conduct customer feedback surveys and implement improvement initiatives.
- Promote a patient-centered and hospitality-oriented service culture.
5. Inventory & Procurement
- Monitor inventory levels of food items, beverages, consumables, and cleaning supplies.
- Coordinate with procurement and stores departments for timely replenishment.
- Verify stock usage, wastage, and consumption reports.
- Ensure proper stock rotation using FIFO (First-In, First-Out) principles.
- Minimize food wastage and operational losses.
6. Financial Management
- Assist in preparing departmental budgets and expenditure reports.
- Monitor daily sales, cash collections, and billing accuracy.
- Ensure proper reconciliation of cash and digital payment transactions.
- Analyze sales trends and recommend revenue-enhancing initiatives.
- Control operational costs without compromising service quality.
7. Compliance & Documentation
- Ensure compliance with hospital policies, statutory requirements, and food safety regulations.
- Maintain records related to food safety inspections, staff training, vendor evaluations, and inventory.
- Coordinate with quality and accreditation teams during audits.
- Support compliance with NABH, FSSAI, and other applicable regulatory standards.
8. Vendor & Contract Management
- Coordinate with food suppliers and service vendors.
- Evaluate vendor performance regarding quality, pricing, and delivery schedules.
- Ensure all vendor services comply with hospital standards and contractual obligations.
9. Safety & Infection Control
- Ensure adherence to hospital infection prevention and control protocols.
- Maintain cleanliness and sanitation throughout food service areas.
- Monitor pest control activities and environmental hygiene.
- Ensure compliance with fire safety and occupational health requirements.
QualificationEssential
- Bachelor's Degree in Hotel Management, Hospitality Management, Food Service Management, Catering Technology, Business Administration, or related field.
Preferred
- Diploma or Certification in Food Safety, Hospitality Management, HACCP, or FSSAI compliance.
Experience
- Minimum 5–8 years of experience in food service operations.
- At least 2–3 years in a supervisory or managerial role within a hospital, healthcare facility, large institutional cafeteria, or multi-outlet restaurant operation.
- Experience in NABH-accredited hospitals will be preferred.
Required Skills & CompetenciesTechnical Skills
- Food & Beverage Operations Management
- Inventory & Store Management
- Budgeting and Cost Control
- Food Safety & Hygiene Compliance
- Vendor Management
- Cash Handling and Billing Systems
- MS Office and ERP Software
Behavioral Competencies
- Leadership and Team Management
- Customer Service Orientation
- Problem-Solving Ability
- Communication and Interpersonal Skills
- Time Management
- Attention to Detail
- Decision-Making Skills
- Conflict Resolution
Key Performance Indicators (KPIs)
- Customer Satisfaction Scores
- Food Quality Compliance
- Hygiene Audit Scores
- Inventory Accuracy
- Food Cost Control
- Reduction in Food Wastage
- Timely Service Delivery
- Staff Productivity and Retention
- Regulatory and Accreditation Compliance
- Revenue and Sales Performance
Pay: ₹35,000.00 - ₹45,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
