Manager - Food & Beverages

Role & responsibilities

JOB DESCRIPTION

I. JOB DETAILS

Job Title

Manager F & B

II. JOB PURPOSE

To deliver & sustain excellent Food & Beverage Standards. To ensure that all food prepared is as per the required taste and specifications and is served in time to all patients/staff/attendants.

III. KEY RESPONSIBILITIES

Core Responsibilities –

1. To effectively interface with the Patients /Physician/vendors/kitchen staff & Service User Operations

2. To demonstrate ability to establish benchmark practices and standards in F&B.

3. To ensure all health and hygiene standards and all requirements of Licensing authorities are being followed.

4. Implementation of hospital policies, operating procedures, training programs, manuals, corporate directives, duty roaster and relevant rules & regulations affecting the Food & Beverage department.

5. Execution of the following:

a) Monitor and control food & beverage inventories

b) Manage food preparation and timely service

c) Maximizing the productivity of the perishables, equipment and manpower

d) Maintaining impeccable hygiene as well as work and safety standards at the work place

6. Ensure Vendor service delivery is as per defined standards & contract

7. Structure contracts to specific needs of the site on operational front

8. Planning new infrastructure & upgrading existing one

9. To follow the TATs under standard operating guidelines.

10. To operate within the budgeted costs.

11. To be well groomed, punctual & adhere to company policies and practices.

12. Responsible for approving all prepared food items that leave the kitchen.

13. To lead the Departmental efforts during Conferences, CMEs and meetings

IV. KEY PERFORMANCE INDICATORS

Measurable Deliverables

• Customer satisfaction in F & B operation
• Compliance on Records & tracking Sheets in Dept
• Dept. Annual Budgets (+, - ) 5%

V. JOB REQUIREMENTS

Minimum Qualifications

• Graduate in Hotel Management / Equivalent

Experience

• Minimum 10 Years of Experience

Core Competencies

• Service Excellence
• Team Player
• Planning & Organizing F&B

Technical Skills / Competencies

• Food & Beverage services
• Planning & structuring operation
• Service delivery & recovery
• Knowledge of latest products & equipment
• Infrastructure requirement for F & B
• Food Safety standards (Food laws, HACCP)
• Training skill
• Process oriented
• Negotiation skills

Behavioral/Leadership Competencies

• Problem solving & decision making
• Multitasking abilities
• Teamwork & Collaboration
• Team Management

Language Skills

• English
• Hindi

VI. KEY INTERACTIONS

Key Internal Contacts

Key External Contacts

• All HOD’s
• Business Head
• Nursing Staff
• Dietetics Staff
• All Employees

• Vendors (Outsourced manpower & Other consumer facilities).
• Patients /Customers