A Food and Beverage Manager is responsible for overseeing and managing all aspects of food and beverage operations, including budget management, team leadership, customer service, menu design, and compliance with health and safety regulations.

• Managing food and beverage operations in Hospital within budget and to the highest standards Leading F&B team by attracting, recruiting, training and appraising talented personnel
• Inventory Management: Handling procurement of grocery, vegetables, fruits, dairy etc. Ensuring availability of all relevant material.
• To coordinate with chefs and other team to provide high class quality services.
• Coordinating with hospital management to ensure needs and satisfaction.
• stock check, expiry check, roster management, SOP management, hygiene management.