Senior Executive-Food & Beverages

1.       IPD Service: Adhering to the SOP, on time services, on time Clearance and Feedback Tracking.

2.       Floor Pantry’s: Maintaining Hygiene and sanitation as per SOP.

3.        Maintaining Hygiene & Sanitation in Kitchen: Maintain the highest level of sanitation throughout all food and beverage areas as prescribed by NABH/JCI.

4.       F&B Equipment Up keeping & Inventory Management: Creating an equipment up time, cleaning, and inventory maintenance checklist and maintaining the same as per SOP.

5.      External Vendor Management.

6.      Adhering to Policy, SOP and implementing the same in IPD and F&B Production.

7.       IPD Billing Tracker Daily signing of sales summery track sheet and tracking the extra billing process at IPD.

8.      OT Pantry Up keeping and Material Management.

9.       Branding Compliance Tracking: The branding compliance has to be checked periodically to maintain the food quality standard.

10.  RT feed Tracking.

11.  Planning and Execution of Food and Beverage production and service for patients and staff

12.  Managing the staff cafeterias and visitor dining facilities and all other linked business that operate through food and beverage department. Eg: Conferences, meetings

13.  Create and deliver an environment wherein safety and security of all stakeholders

14.  Financial planning including managing Capex and Forecasting for the assigned areas