Food and Beverage Manager

About Us :
Kauvery Group of Hospitals launched its first hospital more than two decades ago. The founders of Kauvery Hospital were determined on creating world-class healthcare facilities that shall be affordable. The founding doctors set off on this dream in 1999 with a 30-bedded hospital in Trichy, focus on offering the best-in-class healthcare, with a personal touch. This was a very new concept in a tier 2 city like Trichy which lacked a tertiary care hospital at the time.

Today, Kauvery is a multi-specialty hospital chain with 2250+ beds in six locations including Trichy, Chennai, Salem, Hosur, Tirunelveli and Bengaluru. With twelve hospitals and a workforce of over 8000+, Kauvery’s mission is to provide exemplary secondary and tertiary care
Our Vision
To be the most respected and trusted healthcare provider
Our Mission
To make great healthcare affordable
Our Values
Continual Improvement
Heartfelt Personal Touch
Ethical
Empathetic Care
Real Accountability
Service Excellence

Job Summary
The F&B Manager is responsible for planning, organizing, and overseeing the complete hospital food service operations, including patient dietary services, cafeteria management, inventory and stores control, manpower supervision, food count forecasting, budgeting, compliance, and quality assurance.
The role ensures safe, hygienic, nutritionally appropriate, and cost-effective food services aligned with clinical requirements and hospital operational standards.

Key Responsibilities
1. Patient Dietary & Clinical Nutrition Coordination
Ensure preparation and delivery of therapeutic diets as per physician and dietician prescriptions.
Coordinate daily with the Dietetics Department for special diet modifications.
Monitor food quality, portion control, temperature standards, and timely service.
Implement diet coding systems to avoid errors in patient meal delivery.
Ensure strict adherence to infection control and hospital dietary protocols.
2. Daily Food Count Prediction & Production Planning
Forecast daily food requirements based on:
Bed occupancy rate (BOR)
Admissions and discharges
ICU vs ward census
Attender meals
Staff cafeteria demand
Maintain production planning sheets and buffer planning for emergencies.
Analyze historical consumption trends to improve large-scale forecasting accuracy.
Minimize wastage through data-driven planning.
3. Inventory & Stores Management
Supervise procurement, receiving, storage, and issuance of raw materials.
Maintain optimum stock levels using FIFO / FEFO principles.
Conduct weekly and monthly stock audits.
Prevent pilferage and ensure material reconciliation.
Ensure proper cold chain maintenance (freezers, chillers, dry stores).
Monitor expiry tracking and vendor quality standards.
4. Manpower Planning & Team Management
Manage kitchen staff, diet aides, supervisors, storekeepers, and utility staff.
Prepare duty rosters ensuring 24/7 coverage.
Conduct staff training on:
Food safety & hygiene
Infection control
Waste management
Monitor grooming, discipline, and performance.
Handle staff grievances and coordinate with HR for compliance.
5. Quality Assurance & Compliance
Ensure compliance with:
FSSAI regulations
NABH / JCI standards (if applicable)
Hospital infection control policies
Implement HACCP-based food safety systems.
Maintain documentation for audits and inspections.
Conduct internal hygiene and quality audits regularly.
6. Cost Control & Financial Management
Monitor food cost percentage and departmental budgets.
Analyze cost variance and consumption patterns.
Negotiate with vendors for cost-effective procurement.
Prepare monthly MIS reports covering:
Food cost analysis
Wastage reports
Inventory variance
Manpower productivity
7. Cafeteria & Retail Operations
Oversee staff and visitor cafeteria operations.
Plan menu cycles ensuring nutritional balance and cost efficiency.
Monitor customer feedback and service quality.
Ensure billing accuracy and revenue reconciliation.
8. Equipment & Infrastructure Management
Ensure preventive maintenance of kitchen equipment.
Coordinate AMC schedules.
Monitor gas usage, utilities, and safety compliance.
Ensure fire safety standards in kitchen operations.

Required Qualifications
Bachelor’s Degree / Diploma in Hotel Management / Catering Technology / Food Service Management.
Certification in HACCP / Food Safety preferred.
12–15 years of experience in hospital or institutional catering.
Experience in handling large bed strength hospitals preferred.
Key Competencies
Strong analytical skills for large-scale food forecasting.
Deep knowledge of therapeutic diet systems.
Expertise in inventory and cost control.
Leadership and manpower management skills.
Strong documentation and compliance management ability.
Problem-solving and operational decision-making capability.
Performance Indicators (KPIs)
Food cost within budgeted percentage.
Zero diet errors.
Reduction in food wastage.
Audit compliance score.
Patient satisfaction score (F&B services).
Inventory variance within acceptable limits.