Key Responsibilities
- Operations Management: Ensure smooth daily operations across all dining areas, bars, banquets, and room service.
- Budget & Cost Control: Develop departmental budgets, monitor expenses, minimize waste, and implement strategies to maximize profitability.
- Staff Leadership: Recruit, train, schedule, and evaluate F&B personnel.
- Menu Development: Collaborate with the culinary team to design profitable, appealing menus based on customer preferences and seasonal trends.
- Customer Service: Foster a high standard of guest experience, proactively address feedback, and resolve complaints.
- Compliance: Ensure all areas adhere to strict health, safety, and sanitation regulations
Experience : Group Of Hotels
Minimum 10 Years Experience Needed
Pay: ₹35,604.03 - ₹45,507.03 per month
Benefits:
Work Location: In person
