Lead the Hotel operations, ensuring exceptional guest experience, maximizing revenue, and driving profitability.

Support and work with all Head of Departments in all aspects of running this hotel.• Ensure the premises of meeting hall are in operative condition as per category of the unit to receive & serve the guests.• Ensure SOP implementation in all departments and check the same during routine operational checks. Consultant /GRM guidance to be taken wherever required.• Monitor the purchase / indent / requestions of each department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc).• Randomly inspecting the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc) with the F & B Manager & Chef.• Inspecting all F&B departments for SOP implementation.• Inspecting all F&B department with their respective Manager's for cleanliness, ambience, service readiness, staff grooming & hospitality culture.• Monitor the co-ordination between all departments for smooth & efficient operations.• Assessing and reviewing customer satisfaction and service recovery process.• Meet all dept. heads to review & train the staff to upkeep the human capital.• Identifying staff learning needs and assisting with development• Providing timely and constructive feedback to all direct reports as and when required either formally or informally.

• Oversee operations of Food & Beverage outlets• maintain exceptional levels of customer service• Recruit, manage, train, and develop the team• Assist with annual and mid-year appraisals with team members under your responsibility• Manage guest queries in a timely and efficient manner• Work within budgeted guidelines• Assist in setting departmental targets and objectives, work schedules, budgets, and policies and procedures• Develop menus with other members of Food & Beverage team• Accountable for monthly stock takes• Incentivise team members to maximize sales and revenue• Deputise for the Food & Beverage manager in their absence• Comply with hotel security, fire regulations and all health and safety legislation

• maintain exceptional levels of customer service• Recruit, manage, train and develop the Restaurant team• Manage guest queries in a timely and efficient manner• Work within budgeted guidelines in relation to Food and Payroll• Drive sales to maximize budgeted revenue• Develop menus with other members of F&B team• Accountable for monthly stock takes• Incentivise team members to maximize sales and revenue• Set departmental targets and objectives, work schedules, budgets, and policies and procedures• Evaluate guest satisfaction levels with a focus on continuous improvement• Ensure communication meetings are conducted and post-meeting minutes generated

• Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guests of the restaurant.• Facilitate learning and development for all the team members of the outlet• Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.• Performance Appraisal/ Management of the staff in the department.• Ensure the smooth day-to-day functioning of the outlet.• Conduct daily briefing of the staff, and supervise the following; Reservations Restaurant inventory (supplies, perishables, liquor etc)• Implement an effective system of recording guest history, preferences and other guest related data.• Work in association with the Sales and Marketing department in the area of guest mix, guest profiles, effect of new/ competition outlets etc.• Maintain constant guest contact, build relationships, solicit feedback and monitor the GSTS for the restaurant.• Work with the F & B Manager & the Chef on Menu planning and pricing.• Plan and organize various food festivals, restaurant promotions or special occasions.• Monitor the daily number of covers and the average check of the restaurant.• Review the profit and loss statement of the outlet and draw up action plans.• Prepare monthly reports on the performance of the outlet• Ensure that all the operational standards set for all the equipment & processes are followed.• Manage staff performance, identify their training needs and address their grievances and counseling issues.• Ensure that the outlet procures the best quality raw material and cost effective equipment.

• As a Banquet Manager ensure the maximise conference and banqueting revenue and profit through pro-active selling techniques, calendar/time management, and pricing strategy• Ensure the highest standards of conference and banqueting business proces• Implement an effective selling strategy and ensure this strategy is understood and executed by all Team Members• Ensure fairness in vendor selection and with vendor prici• Maintain consistent communication with the Training and Development department to ensure Teams at all levels are trained and developed through the use of structured training calendars and programs• Maintain strong internal control of the working environment• Ensure communication meetings occur and are accompanied by documentation/minutes on a monthly basis• Manage staff performance in compliance with company policies and procedures

Responsible for any reservation.Have to give the briefing (Lunch/Dinner).Responsible for sifting & duty roster for Asst. waiter, waiter & Sr. waiter.Responsible for daily attendance sheet of Asst. waiter, Waiter & Senior Waiter/ waitress. Check daily necessary papers for Asst. waiter/ waitress, waiter & Sr. waiter/waitress.Have to ready weekly broken list.Responsible for permit Asst. waiter/ waitress, waiters/ waitress & Sr. waiters/ waitress.Responsible to check personal hygiene, K.O.T & B.O.T, Punctuality, Guests dealing, courtesy, behavior, performance of service etc