Key Responsibilities
- Operations Management: Supervise daily floor operations across outlets, bars, and banquets to ensure seamless, high-quality service.
- Staff Leadership: Train, schedule, and evaluate service staff, captains, and stewards to meet luxury or brand service standards.
- Financial Oversight: Manage F&B budgets, monitor cost control (food and labor), drive revenue through upselling, and assist with pricing strategies.
- Inventory & Quality Control: Conduct routine stock-takes, ensure proper storage of goods, minimize waste, and maintain impeccable hygiene and food safety standards.
- Guest Relations: Welcome guests, resolve complaints promptly, gather feedback, and ensure highly personalized dining experiences.
- Education: Diploma or Degree in Hotel Management or Hospitality Administration.
- Experience: 2–5 years of progressive experience in F&B service, including supervisory roles in reputed hotels or restaurant chains.
- Skills: Excellent communication, conflict resolution, leadership, multitasking, and basic proficiency in POS (Point of Sale) systems and MS Office.
Pay: ₹15,000.00 - ₹23,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
