Deputy Manager - Hospitality

Responsibilities

Job Responsibilities:

• Overall responsibility for floor-level guest service management within promoter's office.
• Ensuring readiness of Cabin, dining areas, guest ante rooms, meeting rooms and rest of the promoter's area
• Supervising support staff and ensuring best service standards.
• Delivering high-touch hospitality services to Promoters and VVIPs, including personalized butler-style assistance to ensure their comfort and satisfaction.
  

Guest Service & Protocol

• Deliver highly personalized butler service to the promoters and guests.
• Anticipate guest needs and provide proactive, discreet service.
• Manage arrival, seating, dining, and departures in line with VVIP protocol.
• Maintain guest preference records for personalized service.
  

Floor & Operations Management

• Supervise daily readiness of all hospitality zones.
• Ensure ambience (flowers, lighting, music, air-conditioning) is as per protocol.
• Coordinate with housekeeping, engineering, and kitchen for seamless execution.
• Monitor service sequence, ensuring flawless timing and etiquette.
  

Food & Beverage

• Assist chefs in menu execution for VVIP meals.
• Supervise table setups, presentations, and service style.
• Ensure pantry hygiene and inventory management.
• Oversee service flows during luncheons, high teas, and formal dinners.
• Take care of healthy meal plans coordinate with nutritionist / consultant
  

Team Management

• Supervise service staff on the floor.
• Conduct pre-shift briefings and grooming checks.
• Train service staff in VVIP service and protocol.
  

Administrative & Reporting

• Maintain guest logs, checklists, and daily readiness reports.
• Coordinate with vendors (flowers, dcor, special F&B).
• Support hospitality requirements and billing documentation.
• Submit daily/weekly floor operations reports
  

Qualifications

Language Proficiency:

Experience

• 1012 years of progressive experience in the hospitality industry, with a strong preference for exposure to luxury or five-star establishments.
• Proven expertise in overseeing hotel, banquet, and restaurant operations, with a particular focus on food and beverage service excellence.
• Demonstrated success in leading high-performing teams and delivering exceptional guest experiences across diverse service formats.
• Deep culinary knowledge and a refined palate, with hands-on experience in menu development, curation, and innovation aligned with current market trends