Associate Manager - Food and Beverage

Job Purpose

To oversee and manage the hospital's food and beverage operations, ensuring high standards of food quality, hygiene, nutrition, patient and staff satisfaction, cost control, and operational efficiency. The role is responsible for managing patient meals, staff cafeterias, visitor food services, and other catering operations in compliance with hospital policies and applicable food safety regulations.

Key Responsibilities

A. Food & Beverage Operations

- Oversee daily food production, service, distribution, and catering operations across the hospital.

- Ensure timely delivery of meals to patients, staff, visitors, and consultants.

- Coordinate with the Dietary Department, Nursing, Purchase, Housekeeping, and other departments for smooth operations.

- Monitor food quality, portion sizes, presentation, and consistency of service.

- Ensure adequate food availability and effective management of kitchen and cafeteria operations.

B. Food Safety, Hygiene & Compliance

- Ensure compliance with applicable FSSAI regulations and hospital food safety policies.

- Maintain high standards of kitchen hygiene, sanitation, food storage, and personal hygiene.

- Conduct regular inspections and internal audits of kitchen, cafeteria, and food service areas.

- Monitor food temperature, expiry dates, pest control, and prevention of cross-contamination.

- Maintain records related to food safety, cleaning schedules, and quality checks.

C. Patient Food Services

- Ensure timely and accurate delivery of patient meals as per prescribed dietary requirements.

- Coordinate with clinical dietitians and nursing teams regarding therapeutic diets, allergies, and special meal requests.

- Establish systems to minimise meal errors, food wastage, and patient complaints.

- Monitor patient feedback and implement corrective actions to improve satisfaction.

D. Financial & Inventory Management

- Prepare and monitor departmental budgets and operating expenses.

- Control food costs, wastage, and consumption through effective planning and monitoring.

- Manage inventory, stock rotation, procurement, and vendor coordination.

- Ensure appropriate storage and utilisation of raw materials and finished food products.

- Review operational costs and identify opportunities for cost optimisation without compromising quality.

E. Team Management & Development

- Supervise chefs, kitchen staff, food service associates, cafeteria staff, and supervisors.

- Prepare duty rosters and ensure adequate staffing across shifts.

- Train team members on food safety, hygiene, service standards, and customer handling.

- Conduct performance reviews and support employee development.

- Maintain discipline, teamwork, and adherence to hospital policies.

F. Customer Service & Stakeholder Management

- Address complaints and feedback from patients, attendants, employees, and visitors.

- Coordinate with hospital leadership to improve food service standards.

- Monitor service quality and ensure professional, courteous interactions.

- Develop and implement initiatives to improve customer experience and service efficiency.

G. Reporting & Quality Improvement

- Prepare periodic reports on food costs, consumption, wastage, complaints, and departmental performance.

- Track key performance indicators and implement corrective and preventive actions.

- Participate in quality audits, hospital accreditation activities, and departmental reviews.

- Identify process improvements to enhance operational efficiency and service quality.

3. Key Performance Indicators (KPIs)

- Patient and customer satisfaction scores.

- Timely delivery of patient meals.

- Food safety and hygiene audit scores.

- Food cost and budget adherence.

- Reduction in food wastage.

- Inventory accuracy and stock control.

- Number of food quality complaints and corrective actions.

- Employee productivity, training, and retention.

- Compliance with applicable statutory and hospital standards.

4. Educational Qualifications

- Bachelor's degree or diploma in Hotel Management, Hospitality Management, Food & Beverage Management, or a related field.

- Additional certification in food safety, catering operations, or hospitality management is preferred.

5. Experience

- 58 years of relevant experience in food and beverage, catering, or hospitality operations.

- Prior experience in a hospital, healthcare institution, large institutional kitchen, or high-volume catering setup is preferred.

- Experience in managing large teams, budgets, vendors, and food service operations is essential.

6. Key Skills & Competencies

- Strong operational and people management skills.

- Knowledge of food safety, hygiene, and quality standards.

- Budgeting, cost control, and inventory management.

- Vendor management and procurement coordination.

- Excellent communication and customer service skills.

- Problem-solving and decision-making abilities.

- Ability to manage multiple priorities in a fast-paced environment.

- Proficiency in MS Office and food service or inventory management systems.

7. Working Conditions

- Ability to work in a 24/7 hospital environment, including weekends and holidays as required.

- Willingness to conduct regular kitchen, cafeteria, and food service inspections.

- Ability to manage operational issues and coordinate with multiple departments.