The F&B Coordinator is responsible for the efficient coordination of cafeteria operations, including meal service, inventory management, vendor coordination, hygiene supervision, and cashiering functions. This role ensures high standards of food service, maintains kitchen and store cleanliness, and supports the F&B Manager in delivering consistent and quality dining experiences to patients, staff, and visitors.
Reporting Lines
In this position of F&B Coordinator you will report to the Centre Head or the Executive nominated by the Management in this behalf. The organization reserves the right to revise reporting structures and responsibilities in accordance with operational needs. A copy of the job description laid down for your position is attached.
Key Interactions
Internally
- Kitchen and Service Staff
- F&B Head and Dietary Team
- Nursing and Operations Departments
- Finance & Accounts Department
Externally
- Vendors and Suppliers
- Patients and Visitors
Core Responsibilities
- Operations & Coordination
- Support daily cafeteria operations by ensuring timely and accurate service.
- Implement directions from the Centre Head/F&B Head
- Conduct follow-ups on patient meal plans (8-course diet checks) and update dietary changes as required.
- Maintain and monitor cafeteria hygiene across kitchen, service area, and stores.
- Inventory & Vendor Management
- Track kitchen and cafeteria inventory, update purchase orders, and raise supply needs proactively.
- Coordinate with vendors to ensure timely delivery and quality of supplies.
- Maintain stock registers and manage store inventory in line with consumption needs.
- Staff Supervision & Roster Management
- Monitor staff grooming and hygiene standards.
- Prepare and update duty rosters for staff twice a month.
- Ensure smooth shift handovers and team accountability.
- Complaint Handling & Communication
- Attend to queries and escalate unresolved issues to the Centre Head.
- Respond professionally to complaints and follow up on resolution.
- Handle incoming calls related to food service and diet coordination.
- Meetings & Implementation
- Participate in team meetings and operational discussions.
- Execute changes and decisions as per leadership inputs.
- Values Alignment
- All employees are expected to demonstrate and uphold the organization’s core values of Excellence, Professionalism, Integrity, and Compassion (EPIC) in every aspect of their work. This includes striving for the highest standards of service, conducting oneself with dignity and accountability, maintaining honesty and fairness in all interactions, and showing empathy and care toward residents, colleagues, and partners.
Work Complexities
- Must manage real-time coordination across kitchen, stores, and front-line service.
- Requires ability to multitask, communicate effectively, and ensure hygiene compliance.
- Must handle food safety protocols and cash handling responsibilities simultaneously.
Span of Control
| Nature | Amount |
| Budget Responsibilities | Indirect – through inventory and cost control |
| Revenue Responsibilities | Direct – via billing and cafeteria sales |
| Headcount | Coordinates Cafeteria Service Staff |
Profile
Knowledge and Experience
- Education: Minimum 12th pass (PUC preferred)
- Experience: Minimum 3+ years in F&B service or cafeteria operations
- Familiarity with inventory tracking, basic accounting, and vendor liaison