Deputy Manager

Title Deputy Manager F&B -

Company A Leading Multi specialty heart institute

Role Hospitality / Hotels / Restaurants

Location "Amritsar"

Openings 1

Experience 4 to 5 years

Education "Degree" , "Diploma"

Skills NA

Job Priority Normal Employment Type Permanent

Salary Range Rs. 3.60 to 3.60 Lakh per Year

Job Description
Candidate should be Degree in Home science/any other relevant degree/diploma in dietetics/food nutrition OR 3-year diploma/degree in hotel management with adequate exposure in operations.
Preferable: M.Sc in Food & Nutrition or PG in Dietetics from an institute of repute.
4-5 years of experience in Hospital or Healthcare
Candidates with experience in catering for hospitals will be preferred
Job Purpose:- To ensure that the food produced for patients, attendants, staff is of highest standards & to make sure that the food produced is served in the most attractive and professional manner
Principal Duties & Responsibilities
Responsible for the quality, quantity of food and time of delivery
Ensure that menus are planned, prepared and delivered in according to patient’s diet plans
Continuously improve the quality and variety of staff and patient meals
Responsible for short-listing, training and scheduling all F&B staff to get maximum output as specified in standard operating procedures.
Appraise, review and give feedback to team by rewarding good performance and taking disciplinary action for bad performance.
Identify team training and development needs to ensure continuing professional competence for self and staff.
Ensure consistent delivery on service quality levels:
Formulate menu planning, recipe controls; define standards for each step of operations ensuring consistency in standards.
Develop and monitor workflow, checklists and control schedules to monitor the diets and the food accordingly.
Define hygiene standards in and around the kitchen and maintain them consistently.
Plan & ensure all kitchen readiness in terms of equipments, utensils, crockery with respect to growing patient numbers and dietary requirements.
Manage catering for In house functions/event management
Manage the OPD Cafeteria and deliver on revenue targets
Resolve complaints and deliver on Customer satisfaction