General Manager-Hospital kitchen and cafeteria services

Job Description (JD)

Position: General Manager – Hospital Kitchen & Cafeteria Services

Location: Chandrapur Cancer Care Foundation (CCCF), Chandrapur, Maharashtra

Department: Hospital Kitchen, Dietary & Cafeteria Operations

Reporting To: Hospital Administration / Authorized Representative

Role Purpose

The General Manager will be responsible for overall planning, execution, control, and continuous improvement of hospital kitchen, patient dietary services, staff cafeteria, and public cafeteria operations, ensuring quality, hygiene, safety, compliance, cost control, and patient satisfaction as per hospital and statutory standards.

Key Responsibilities

1️ Operations Management

Oversee end-to-end operations of hospital kitchen, patient meals, staff dining, and public cafeteria.

Ensure timely, accurate, and hygienic meal service to patients as per prescribed diet charts.

Coordinate with dietitians, doctors, nursing staff, and hospital administration for special diets and patient requirements.

Ensure uninterrupted services across all meal timings.

2️ Food Safety, Hygiene & Compliance

Ensure strict compliance with FSSAI, FSDA, NABH (if applicable), hospital SOPs, and internal audits.

Maintain and monitor FIFO/FEFO, temperature logs, pest control, RO water quality, personal hygiene, and sanitation standards.

Prepare for and handle internal and external inspections, audits, and surprise checks.

Implement corrective and preventive actions (CAPA) for non-conformities.

3️Staff Management & HR Coordination

Manage kitchen, cafeteria, and service staff including chefs, supervisors, helpers, and support staff.

Ensure proper manpower planning, duty rosters, attendance, discipline, and performance monitoring.

Coordinate staff medical fitness, police verification, uniforms, grooming, and training.

Conduct on-job training on hygiene, safety, and food handling.

4️Procurement & Inventory Control

Supervise procurement of raw materials, groceries, vegetables, meat, dairy, and consumables.

Ensure approved vendors, quality checks, and price control.

Monitor stock levels, consumption, wastage, and cost optimization.

Verify bills, GRNs, and maintain purchase records as per policy.

5️Menu Planning & Quality Control

Ensure execution of approved patient diet menus, staff meals, and cafeteria menus.

Maintain standard recipes, portion control, and nutritional quality.

Monitor food taste, presentation, consistency, and patient feedback.

Coordinate menu modifications as advised by dietitians or doctors.

6️Financial & Reporting Responsibilities

Monitor daily sales, billing, cash handling, and reconciliation for cafeteria operations.

Control operational costs while maintaining quality and compliance.

Prepare and submit daily, weekly, and monthly reports related to consumption, manpower, hygiene, and performance.

Assist management in budgeting and cost-saving initiatives.

7️Customer & Patient Experience

Ensure patient satisfaction, quick grievance redressal, and courteous service.

Handle complaints professionally from patients, attendants, staff, and visitors.

Maintain a clean, organized, and welcoming dining environment.

Key Skills & Competencies

Strong leadership and team management skills

In-depth knowledge of hospital kitchen operations

Knowledge of food safety laws and compliance

Excellent coordination and communication skills

Cost control and inventory management expertise

Ability to handle audits, inspections, and pressure situations

Qualification & Experience

Graduate / Post-Graduate in Hotel Management, Hospitality, Nutrition, or related field

Minimum 8–12 years of experience in hospital kitchen / institutional catering, with at least 3–5 years in a managerial role

Experience in healthcare facilities preferred

Working Conditions

Full-time, on-site role

May require extended hours, weekends, and emergency coverage

Job Type: Full-time

Pay: From ₹40,000.00 per month

Benefits:

• Provident Fund

Work Location: In person