Job Description: Guest House Manager
Location: Jamnagar
Role Summary
We are seeking a detail-oriented and proactive Guest House Manager to oversee the end-to-end operations of our corporate guest house. This role is pivotal in ensuring high standards of hospitality, food safety, and facility maintenance. The ideal candidate will manage everything from morning briefings and kitchen operations to financial tracking (P&L) and FSSAI compliance, ensuring a seamless experience for all residents.
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Key Responsibilities
1. Operations & Kitchen Management
- Daily Briefings: Conduct morning briefings with staff to set daily priorities and service standards.
- Food Safety & Quality: Perform food testing (Breakfast, Lunch, Snacks, and Dinner) prior to service. Monitor tiffin packing and meal preparation to ensure quality and consistency.
- Inventory & Receiving: Oversee the receiving of groceries and materials as per recommendations; ensure store maintenance aligns with FSSAI guidelines.
- Kitchen Supervision: "Eye-on" monitoring of kitchen operations, including waste segregation, collection, and sanitation of the dining hall.
2. Hygiene, Health & Safety
- Audits & Compliance: Manage internal audits, FSSAI audits, and medical audits. Ensure timely gap closure for any identified issues.
- Facility Checks: Monitor vegetable room and refrigerator temperatures daily. Oversee deep cleaning schedules, pest control, and maintain photographic evidence of reporting.
- Sanitation: Enforce strict personal grooming and hygiene standards for all staff.
- Lab Testing: Coordinate quarterly microbiological lab testing for food and regular water testing.
3. Administrative & Financial Oversight
- Reporting: Maintain the F&B Tracker, P&L statements, and generate weekly/monthly MIS reports.
- Documentation: Maintain and update over 40 operational files; handle HK (Housekeeping) material and chemical inventory.
- Incident Management: Draft Incident Reports, perform Root Cause Analysis (RCA), and implement corrective actions immediately.
- Planning: Manage menu planning, indenting, and the Tiffin Tracker for reporting to the EIC.
4. Coordination & Feedback
- Stakeholder Communication: Participate in daily 10:30 AM Con-calls/Meetings with the EIC to discuss operational status.
- Guest Satisfaction: Actively take feedback and suggestions from guests; ensure formal "Feedback Closure" for any grievances.
Required Skills:
- Knowledge: Strong understanding of FSSAI standards, food safety protocols, and HACCP.
- Technical Skills: Proficiency in MS Excel for maintaining trackers (SCS, MIS, P&L) and digital reporting.
- Soft Skills: Strong leadership, eye for detail, and the ability to manage staff under high-pressure turnaround times.
Daily Deliverables
- Morning/Evening food testing reports.
- Temperature and Hygiene logs.
- Wastage and Tiffin tracking.
- Daily briefing and closing reports.
Pay: ₹22,000.00 - ₹25,000.00 per month
Work Location: In person
