Key ResponsibilitiesOperations Management
- Oversee the day-to-day operations of all F&B outlets.
- Ensure smooth service during breakfast, lunch, dinner, banquets, weddings, and conferences.
- Maintain high standards of guest satisfaction and service quality.
- Coordinate with the Executive Chef, Front Office, Housekeeping, and Sales teams for seamless operations.
- Supervise restaurant, bar, banquet, room service, and poolside service operations.
Guest Experience
- Interact with guests to ensure satisfaction and promptly resolve complaints.
- Maintain high service standards and monitor guest feedback.
- Ensure personalized service for VIPs, corporate groups, and event guests.
Financial Management
- Prepare and achieve departmental budgets.
- Monitor daily sales, revenue, and profitability.
- Control food cost, beverage cost, and operating expenses.
- Minimize wastage and optimize inventory levels.
- Monitor outlet-wise profitability and implement revenue enhancement strategies.
Staff Management
- Recruit, train, motivate, and supervise F&B staff.
- Conduct regular performance reviews.
- Prepare duty rosters and manpower planning.
- Ensure proper grooming, discipline, and attendance.
- Conduct regular training on service standards, SOPs, hygiene, and upselling.
Food Safety & Hygiene
- Ensure strict compliance with FSSAI, FDA Goa, HACCP, and hotel SOPs.
- Maintain cleanliness of restaurants, bars, kitchens, dishwashing areas, and stores.
- Conduct regular hygiene inspections.
- Ensure staff follow personal hygiene standards.
- Maintain all statutory food safety records and documentation.
Inventory & Procurement
- Monitor stock levels and coordinate with the Purchase Department.
- Verify daily consumption and stock movements.
- Conduct monthly physical inventory.
- Control breakages, pilferage, and wastage.
Banquets & Events
- Plan and execute corporate events, conferences, weddings, and social functions.
- Coordinate event requirements with clients and internal departments.
- Ensure timely setup and flawless event execution.
Revenue Generation
- Develop promotional offers and seasonal menus.
- Increase average guest spend through upselling and cross-selling.
- Work closely with the Sales & Marketing team to maximize banquet and restaurant revenue.
Pay: ₹30,590.29 - ₹35,498.04 per month
Work Location: In person
