Key Responsibilities:
1. Operations Management:
Oversee the day-to-day operations of restaurants, bars, room service, and banquets.
Ensure smooth coordination between kitchen and service staff.
Maintain hygiene, cleanliness, and safety standards.
2. Staff Management:
Supervise and train F&B staff (waiters, bartenders, hosts, etc.).
Create staff schedules and manage shift coverage.
Conduct performance evaluations and motivate the team.
3. Customer Service:
Ensure high standards of guest service and satisfaction.
Handle customer complaints and resolve issues effectively.
Monitor guest feedback and implement improvements.
4. Inventory & Cost Control:
Monitor stock levels of food, beverages, and equipment.
Coordinate with suppliers and manage procurement.
Control costs and minimize waste without compromising quality.
5. Menu & Promotions:
Collaborate with chefs and managers to plan menus.
Help design promotional offers or seasonal specials.
Analyse sales data to adjust offerings.
6. Compliance & Documentation:
Ensure compliance with health and safety regulations.
Maintain records related to inventory, sales, and staff performance.
Coordinate with the finance department on billing and budgets.
Skills & Qualifications:
Strong leadership and communication skills
Customer service orientation
Attention to detail and organizational ability
Knowledge of F&B trends and hygiene standards
Job Type: Full-time
Pay: ₹25,000.00 - ₹28,000.00 per month
Benefits:
- Food provided
- Provident Fund
Schedule:
- Rotational shift
Work Location: Remote
