Assistant Manager-F&B

Job Title-Assistant Manager Food & Beverage (F&B)

Location-Paras Hospital, Srinagar, Jammu & Kashmir

Reporting To- F&B Manager / Senior Manager Hospital Services

Experience Required-Minimum 5 years of experience in Food & Beverage operations, preferably in hospital or healthcare environment, or large institutional catering / hospitality settings.

Key Responsibilities

1. Operational Management

2. Oversee daily operations of hospital F&B department including patient meal services, cafeteria, staff/visitor dining, and any outsourced outlets.

3. Ensure timely preparation, delivery, and presentation of meals meeting the dietary requirements of patients.
4. Coordinate with dietetics/nutrition team to comply with dietary plans and restrictions.

5. Supervise service during peak hours and ensure smooth workflow.

6. Quality, Safety & Hygiene

7. Ensure compliance with food safety, hygiene, sanitation, and health regulations.

8. Regularly audit food areas, kitchens, storage, handling, cleaning practices.

9. Train staff in hygiene practices, SOPs, and safety protocols.

10. Menu Planning & Nutrition

11. Assist dietician / nutritionist in planning menus suited to patient needs, seasonal availability, nutritional balance.

12. Incorporate feedback from patients, visitors, medical team.

13. Monitor portion control, food wastage, consistency.

14. Staff Management & Training

15. Recruit, supervise, train, schedule F&B staff (cooks, servers, support staff).

16. Conduct periodic performance appraisals.

17. Motivate and lead team for high service standards and customer satisfaction.

18. Budgeting, Cost Control & Procurement

19. Assist in preparing budgets for F&B operations; monitor expenses and revenues.

20. Control costs – food cost, labour cost, utility costs; reduce waste.

21. Source ingredients, supplies and services; negotiate with vendors; maintain inventory levels.

22. Customer / Patient Satisfaction

23. Respond to feedback or complaints from patients, visitors regarding quality, service, taste, timeliness.

24. Strive to ensure that F&B services contribute to patient recovery, comfort, and overall experience.

25. Maintain standards of presentation, serving, ambience of cafeteria / dining outlets.

26. Coordination with other Departments

27. Work with clinical / nursing / dietetics teams to align meal services with medical schedules, patient diets.

28. Coordinate with housekeeping / cleaning for cleanliness, linen, crockery etc.

29. Liaise with procurement and stores for supplies.

30. Reporting & Documentation

31. Keep records: daily meal counts, wastage, stock usage, cost reports, staff schedules.

32. Produce periodic reports for management: financials, quality, satisfaction, compliance.

33. Emergency / Disaster Response

34. Be prepared to support increased demand (e.g., in case of disaster / emergency) including outpatient services, surge capacity.

35. Ensure food supply continuity under unforeseen circumstances.

Required Qualifications & Skills

• Bachelor's degree (Hospitality / Hotel Management / Food & Nutrition / Business Administration) or equivalent.
• Strong knowledge of dietary / nutrition / therapeutic menus preferred.
• Solid experience (5+ years) managing F&B services, preferably in hospital or high-volume food service.
• Good leadership and team management skills.
• Excellent communication skills (Hindi/English, local language an advantage).
• Strong planning, organization, time management.
• Ability to work under pressure, flexible with shifts (including weekends, holidays).
• Proficiency in cost control, budgeting, inventory management.
• Knowledge of health, safety, food handling laws, and certification (e.g. HACCP, ISO, local norms) is preferred.

Attributes / Personal Qualities

• Professionalism, integrity, attention to detail.
• Patient & visitor focused; empathy and responsiveness.
• Proactive, problem-solving mindset.
• Ability to adapt to changing needs in hospital environment.
• Team player, ability to coordinate across departments