Key Responsibilities
Operations Management
- Oversee the day-to-day operations of all F&B outlets, including restaurants, bars, banquet facilities, room service, and specialty dining outlets.
- Ensure smooth coordination between Kitchen, Service, Stewarding, Stores, and Purchasing departments.
- Maintain high standards of food quality, beverage service, cleanliness, and guest experience.
- Monitor outlet performance and implement improvements to maximize efficiency.
- Ensure compliance with Standard Operating Procedures (SOPs).
Guest Service
- Ensure excellent customer service and guest satisfaction at all times.
- Handle guest complaints promptly and professionally.
- Monitor guest feedback and implement corrective measures.
- Develop initiatives to enhance the overall dining experience.
Financial Management
- Prepare and monitor departmental budgets.
- Achieve revenue, GOP, and profitability targets.
- Control food cost, beverage cost, and labour cost.
- Analyse daily, weekly, and monthly sales reports.
- Monitor wastage and implement cost-control measures.
- Maximize outlet revenues through upselling and promotions.
Inventory & Cost Control
- Maintain proper inventory levels and par stock.
- Conduct regular stock audits and physical inventory.
- Monitor liquor inventory and beverage controls.
- Ensure proper storage and stock rotation (FIFO/FEFO).
- Minimize breakage, spoilage, pilferage, and wastage.
Team Leadership
- Recruit, train, supervise, and motivate F&B associates.
- Conduct departmental briefings and performance evaluations.
- Prepare duty rosters and manage manpower efficiently.
- Identify training needs and organize skill development programs.
- Foster teamwork and employee engagement.
Hygiene, Safety & Compliance
- Ensure compliance with food safety and hygiene standards.
- Maintain cleanliness of all F&B outlets and back-of-house areas.
- Ensure adherence to fire, health, and safety regulations.
- Conduct regular hygiene audits and inspections.
- Ensure compliance with local licensing requirements for food and beverages.
Sales & Marketing
- Develop promotional activities to increase restaurant and banquet revenue.
- Coordinate with the Sales & Marketing team for events and packages.
- Plan festive promotions, theme nights, and special events.
- Monitor competitor pricing and market trends.
Banquet & Events
- Coordinate banquet functions and special events.
- Ensure flawless execution of conferences, weddings, and social events.
- Coordinate with clients to understand event requirements.
- Ensure timely setup and quality service during events.
Administration
- Prepare daily, weekly, and monthly operational reports.
- Maintain departmental records and documentation.
- Conduct regular departmental meetings.
- Ensure compliance with hotel policies and statutory requirements.
Key Performance Indicators (KPIs)
- Guest Satisfaction Score (GSS)
- Food Cost %
- Beverage Cost %
- Payroll Cost %
- Average Check Value
- Revenue Growth
- Upselling Revenue
- Outlet Profitability
- Hygiene Audit Score
- Staff Turnover Rate
- Training Hours Completed
- Inventory Variance
- Banquet Revenue Achievement
Pay: ₹50,000.00 - ₹60,000.00 per month
Benefits:
Work Location: In person
