• To look after training & placement activities of students.• To have close liaison with industry for placement of students.• To collect feedback from companies coming for placement.• To work in consultation with coordinator industry-institute interaction for organizing lectures from the professionals from the industry.• Arranging training programmes for soft skills for the students using institutional and external expertise.

• To oversee entire operation of all F&B departments.• Reviewing operational problems guest as well as staff.• To make one complete team, to make them believe that we are a team and we all need to play a significant role in making our organization as a profit oriented center.• Monitor and improve customer and staff satisfaction levels at outlet level to increase retention.• Motivating the staff for multitasking job.

• Achieve maximum profitability and over-all success by controlling costs and quality of service• Maintaining a high level of food standard for ensuring the finest quality of service is provided.• Control of Banquet china, cutlery, glassware, linen and equipment.• Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.• Maintain records for inventory, labour cost, food cost etc.

• Maintaining a clean and hygienic atmosphere• Dealing with the comments and complaints of hotel guests and relaying of feedback to the housekeeping manager or the staff.• Accounting for cleaning tools, linens, curtains and carpets and inspecting of hotel rooms.• Motivating of staff to give proper service and timely training in regards to the same.