Head Food And Beverage

Role & responsibilities :

1. Culinary and Nutritional Excellence

• Ensure delivery of hygienic, therapeutic, and age-appropriate meals tailored to individual dietary requirements (e.g., diabetic, cardiac, dysphagia).
• Work closely with dietitians and doctors to integrate clinical nutrition into menu planning.
• Set benchmarks for taste, consistency, and presentation across units.

2. Food Safety & Regulatory Compliance

• Ensure all F&B operations comply with FSSAI, HACCP, and other applicable standards.
• Conduct routine kitchen audits and hygiene inspections at all units.
• Implement protocols for safe food storage, allergen control, waste handling, and temperature monitoring.

3. Strategic Menu Development & Innovation

• Design seasonal and rotational menus that balance nutrition, variety, and senior preferences.
• Introduce new recipes, textures, and ingredients aligned with geriatric dietary trends.
• Explore regional cuisines to enhance cultural comfort and dining satisfaction.

4. Operations & Quality Control

• Standardize food production processes across all facilities to ensure consistency.
• Implement portion control, production checklists, and feedback systems.
• Conduct periodic F&B service audits and corrective action planning.

5. Financial Planning & Cost Management

• Prepare and manage budgets for F&B across verticals; ensure optimal utilization of ingredients and kitchen resources.
• Monitor and control food cost percentages, waste, and pilferage.
• Drive efficiencies without compromising on nutrition or service quality.

6. Vendor Management & Sourcing Strategy

• Source high-quality raw materials and ingredients through vetted and compliant suppliers.
• Establish long-term vendor contracts with clear SLAs.
• Evaluate vendor performance based on cost, hygiene compliance, and delivery timelines.

7. Team Leadership & Capability Building

• Lead a team of chefs, kitchen staff, and service personnel across locations.
• Define clear roles, performance expectations, and training plans.
• Cultivate a strong service culture based on empathy, dignity, and attention to detail.

8. Patient & Guest Experience Management

• Gather feedback regularly from residents, family members, and clinical staff.
• Use satisfaction surveys and incident logs to drive F&B enhancements.
• Lead initiatives such as festival menus, themed meals, and celebratory dining to create joyful moments.

9. Technology & Process Enhancement

• Leverage kitchen management systems and digital tools for order tracking, stock control, and production planning.
• Explore automation in meal tracking, feedback collection, and compliance logs.

Preferred candidate profile:

• Graduate in Hotel Management / Culinary Sciences / Food Technology
• Minimum 15-20 years of F&B experience with at least 8 years in healthcare, hospitality, or senior living
• Understanding of clinical nutrition, therapeutic diets, and food hygiene regulations
• Working knowledge of FSSAI standards, ISO, or NABH-related food guidelines preferred
• Proficiency in budgeting, costing, and kitchen management systems