Menu planning and development
Collaborate with chefs and culinary teams to create diverse and appealing menus.
Consider market trends, dietary preferences, and cost factors in menu development.
Quality control
Maintain high-quality standards for food and beverage preparation and presentation.
Conduct regular inspections to ensure compliance with health and safety regulations.
Supplier management
Negotiate contracts with suppliers to secure favorable terms for food and beverage purchases.
Monitor supplier performance and explore new sourcing options.
Cost management
Develop and manage budgets for the food and beverage department.
Implement cost-control measures to maximize profitability without compromising quality.
Staff recruitment and training
Recruit, train, and supervise kitchen and service staff.
Foster a positive and collaborative work environment to enhance productivity.
Service standards
Establish and enforce high service standards for waitstaff and front-of-house teams.
Conduct regular training sessions to enhance service skills and product knowledge.
Customer service
Interact with customers to gather feedback and address concerns.
Implement strategies to enhance the overall dining experience and customer satisfaction.
Event planning and coordination
Organize and oversee events such as banquets, weddings, and private functions.
Coordinate with event planners, chefs, and service staff for seamless execution.
Health and safety compliance
Ensure compliance with food safety regulations and health standards.
Implement and oversee sanitation procedures in kitchen and dining areas.
Marketing and promotion
Develop and execute marketing strategies to promote food and beverage offerings.
Collaborate with the marketing team to create promotions, discounts, and special events.
Inventory management
Implement efficient inventory control systems to minimize waste and optimize stock levels.
Conduct regular stocktakes and reorder supplies as needed.
Financial reporting
Prepare financial reports detailing revenue, expenses, and profitability.
Pay: ₹12,596.07 - ₹35,523.99 per month
Benefits:
- Flexible schedule
- Food provided
- Provident Fund
Work Location: In person
