General Manager

Duties and Responsibilities:

• Lead all restaurant outlets ensuring service quality, menu innovation, and cost control; maintain guest satisfaction scores above 90%, keep food & beverage cost within budget, and achieve annual growth in average check value through upselling.
  
• Maximize banquet sales, oversee event planning, and ensure flawless execution; increase banquet revenue by 1015% YoY and achieve a minimum of 85% banquet occupancy on peak days.
  
• Supervise guest check-in/check-out, reservations, and room allocations; maintain guest satisfaction score above 90%, ensure zero overbooking incidents, and achieve a minimum 10% upselling conversion in rooms.
  
• Ensure impeccable room and public area cleanliness with strict adherence to hygiene standards; maintain housekeeping audit scores above 95% and achieve zero guest complaints related to cleanliness.
  
• Oversee culinary quality, food safety, and menu planning in coordination with the Executive Chef; ensure 100% compliance with FSSAI standards and maintain food wastage below 3% of total production.
  
• Support and guide the sales team in promoting rooms, restaurants, and banquets; launch a minimum of 4 high-impact campaigns annually and achieve targeted revenue growth in both rooms and F&B.
  
• Monitor budgets, control expenses, and drive Gross Operating Profit (GOP); increase GOP by 58% annually and maintain expense ratios within approved limits.
  
• Ensure all facilities, equipment, and utilities operate smoothly with preventive maintenance plans; achieve zero downtime in essential hotel operations and complete all preventive maintenance schedules on time.
  
• Build a motivated workforce, implement training, and maintain a positive work culture; maintain employee turnover below 10% annually and conduct mandatory quarterly training in service standards and safety.

Key Requirements:

• Degree/Diploma in Hotel Management from a recognized institute.
  
• Strong background in Food & Beverage Service Operations with proven leadership across multiple hotel departments.
  
• Fluency in Kannada is mandatory.
  
• 1520 years of hospitality experience, including 5 years as Head of Department in reputed hotels.
  
• Proven track record in driving operational excellence, guest satisfaction, and increasing profitability.