- Operations: Run daily service across all outlets (restaurants, bars, room service, and banquets) to ensure smooth workflows.
- Staff Management: Hire, train, schedule, and supervise front-of-house and kitchen team members.
- Financial Control: Manage department budgets, track profit and loss (P&L), and control food and labor costs.
- Menu Planning: Collaborate with executive chefs to design menus, set pricing, and align with culinary trends.
- Quality & Safety: Enforce strict hygiene, health, and safety regulations across all areas.
- Customer Service: Handle escalated guest feedback and resolve service issues promptly.
Pay: ₹25,000.00 - ₹28,000.00 per month
Work Location: In person
