Job
Description
KEY RESPONSIBILITIES:Operations & Guest Service Oversee daily operations of restaurants, banquets, kitchen, and special events. Maintain high standards of hygiene, service, and food quality across all F&B outlets. Actively supervise floor operations during peak hours to ensure exceptional service. Resolve guest complaints in a calm, professional manner and follow up for satisfaction. Coordinate with kitchen and service teams to ensure timely and accurate food delivery. Kitchen & Costing Responsibilities Coordinate with the Executive Chef to ensure consistency in food preparation, portion control, and quality. Monitor kitchen operations including inventory usage, yield management, and waste control. Ensure adherence to standard recipes and portioning to maintain food cost efficiency. Analyze kitchen performance and food cost reports; take corrective action when required. Implement systems for tracking kitchen consumption, spoilage, and pilferage. Collaborate on menu pricing based on costing analysis, market trends, and profitability targets. Participate in vendor selection, price negotiations, and supplier evaluations to ensure cost-effective sourcing of ingredients. Banquet & Event Management Forecast and close banquet business inquiries and drive revenue targets. Conduct detailed pre-event planning with clients and internal teams. Ensure banquet setup, service, and breakdown meet operational and guest standards. Coordinate with the kitchen for banquet menu execution and timely delivery. Financial & Inventory Control Prepare and manage F&B budgets; track revenue, expenses, and profitability. Oversee daily reconciliation of sales, receipts, and petty cash. Manage supplier relations and oversee procurement of all F&B materials and consumables. Maintain accurate inventory records and implement monthly stock audits. Ensure timely payment of vendor bills and accurate record keeping. People Management & Training Lead and motivate restaurant, banquet, and kitchen staff to achieve high performance. Conduct regular performance reviews and coaching sessions for skill development. Plan and execute structured training programs for cross-functional staff growth. Schedule staff shifts to optimize productivity based on business volumes. Technology & Reporting Proficiently operate POS, inventory, cost control, and event management software. Generate operational and financial reports for analysis and strategic decision-making. Monitor guest satisfaction software, analyze feedback, and implement service improvements. Guest Experience & Promotions Encourage guest engagement and service personalization to exceed expectations. Collaborate with chefs on special menu days, promotions, and seasonal events. Plan regular events to increase footfall and revenue across F&B outlets. Regards Swati Suman 7677321404
