Job Position: Food and Beverage Cost Controller Job Location: Pondicherry Job Definition: Designing food and beverage control systems and procedures; planning, organizing, coordinating and controlling the implementation of the stipulated food and beverage control systems and procedures to optimize returns on cost in food and beverage, and to achieve economy in food and beverage costs Years of experience required: 5 - 10 years of experience in Cost Control Educational Qualification: MBA - Finance / CA/CMA qualified of CA/CMA inter qualified with good academic record Job Role & Responsibilities: · To gather, process, analyze and present relevant data on the performance of the food and beverage department with appropriate comments to the management · To take corrective action whenever necessary and counsel the F&B manager and the executive chef accordingly · To plan the ‘Standards & specifications’ for the food and beverage merchandise in consultation with the F&B manager, Executive Chef, Purchase manager and the Financial Controller. Also to review the standards and specifications at regular intervals · To prepare monthly profit and loss statements for each F&B outlet · To initiate and introduce improvements in F&B controls; systems and procedures which are found necessary to ensure effective food and beverage control · To conduct spot checks in the receiving, stores, food production and all F&B service areas · To periodically review receiving procedures and routines · To keep strict control over liquor; consumption, ordering, spoilage as well as breakage · To review with the general manager the performance of each kitchen and the food and beverage sales outlets · To adhere to strict grooming and hygiene standards · To co-ordinate with the food and beverage manager to review reports on his department and recommend appropriate corrective action · To co-ordinate with the purchase manager for constant post audit of contract prices as per the bidding sheets · To co-ordinate with the chief accountant to review the food and beverage stores systems and procedures · To co-ordinate with the executive chef for the periodic F&B inventories · To co-ordinate with the personnel department in matters pertaining to employee discipline, recruitment, selection etc · To maintain liaison with excise for licensing of bars Show more Show less
Company Description Suggest you enter details here. Role Description This is a full-time on-site role for a Steward at Hidesign Hotels - The Promenade and Le Dupleix in Puducherry, India. The Steward will be responsible for providing excellent customer service, communication with guests, food and beverage service, training new staff, and ensuring high-quality food service. Qualifications Customer Service and Communication skills Food & Beverage and Food Service knowledge Experience in training staff Excellent interpersonal skills Ability to work in a fast-paced environment Previous experience in a hospitality role High school diploma or equivalent Show more Show less
Role Description This is a full-time on-site role for a Purchase Manager at Hidesign Hotels - The Promenade and Le Dupleix located in Puducherry, India. The Purchase Manager will be responsible for day-to-day tasks related to procurement, vendor management, inventory control, and cost negotiation to ensure optimal purchasing activities for the hotels. Qualifications Procurement, Vendor Management, and Inventory Control skills Cost Negotiation skills Experience in hospitality or hotel industry only preferred Excellent communication and negotiation skills Attention to detail and organizational skills Ability to work in a fast-paced environment Bachelor's degree in Business Administration, Supply Chain Management, or related field Email Id: hrpromenade@hidesign.com Show more Show less
Company Description We suggest you enter details here. Role Description This is a full-time on-site role as a Front Office Executive at Hidesign Hotels - The Promenade and Le Dupleix in Puducherry. The Front Office Executive will be responsible for handling receptionist duties, providing excellent customer service, and managing front office operations on a daily basis. Qualifications Interpersonal Skills and Communication Receptionist Duties and Front Office Management Customer Service and Problem-Solving abilities Knowledge of hospitality industry practices Ability to work in a fast-paced environment Attention to detail and organizational skills Experience working in a hotel or similar setting is a plus Diploma or degree in Hospitality Management or related field ladies preffered Show more Show less
Job Summary: Seeking a dynamic and experienced Food & Beverage Manager to lead F&B operations at The Promenade and Le Dupleix managed by Sarovar Hotels . Ideal candidates should have prior experience in luxury five-star hotels , ensuring exceptional guest experiences and efficient service delivery. Key Responsibilities: Oversee daily F&B operations, ensuring high-quality service standards. Develop and implement innovative F&B strategies to enhance revenue and guest satisfaction. Lead and train the F&B team for seamless execution of events and dining experiences. Ensure compliance with hygiene, safety, and brand standards. Collaborate with vendors and suppliers for cost-effective procurement. Train and develop F&B professionals within the team. Requirements: Proven experience in reputed hotel chains . Strong leadership and team management skills. Expertise in budgeting, cost control, and revenue optimization. Excellent communication and customer service abilities.
1. Job Position General Manager 2. Category Head of the Hotel/ Senior Executive 3. Responsible To Regional Director, Executive Director, Managing Director 4. Job Definition To plan, organise, develop, coordinate and administer the entire operations of the Hotel with a view to achieve the best financial results, guest comfort and safety, superior professional image for the Hotel and healthy employer-employee relations 5. Duties and Responsibilities I. Sales a. To supervise the working of the sales department and give direction and advise for its better performance b. To secure favourable attention of the public by projecting the company’s image favourably c. To maintain external public relations designed to gain increasing acceptance of his unit within the Hotel industry and community in general d. To co-ordinate with the corporate sales and marketing division to achieve maximum occupancy, average room rate and food and beverage income II. Purchasing a. To constantly review, direct and oversee the functioning of the purchasing department in order to ensure availability of the best raw materials at competitive prices b. To make periodic checks of the incoming merchandise in the receiving department to ensure that proper procedures are followed and that merchandise procured is in accordance with specifications c. To personally review and examine important tenders and purchasing contracts d. To maintain strict vigilance over the policy and procedures adopted by the purchase department e. To take immediate corrective measures where policy and procedural deviations are noticed f. To take guidance from: · The purchase committee on all important purchase decisions. The purchase committee will consist of: o General Manager o Financial Controller o F&B Manager o F&B Controller o Purchase Manager o Executive Chef · The chief engineer for engineering purchases · The executive housekeeper for housekeeping purchases · The corporate purchasing department on imports and purchase of capital equipment III. Personnel a. To review manpower strength and performance with department heads b. To assign responsibilities to hotel executives, control their work and provide opportunities for their training and development c. To conduct annual performance appraisals of department heads and to ensure that such appraisals are conducted for all employees d. To establish internal relationships designed to enhance and improve the attitude and activities of his employees e. To maintain in his office the personal files of all directly reporting executives f. To co-ordinate and liaise with the corporate office on all major matters of personnel policy g. To co-ordinate with the corporate general manager- training, on matters concerning the training and development of all employees and their career planning IV. Accounts a. To review all performance reports pertaining to the revenue generating areas and direct corrective action wherever necessary through the following personnel · Through the financial controller on all matters concerning accounts and control · Through the F&B Manager on all matters pertaining to food and beverage service and production · Through the front office manager on all matters pertaining to front office, telephones and health club · Through the Executive Housekeeper on all matters pertaining to housekeeping and laundry · Through the Personnel Manager on all matters pertaining to security b. To scrutinize all major expense heads with a view to cutting down operational costs V. Engineering a. To have regular meetings with the Chief Engineer to ensure optimum standards of facility maintenance b. To periodically review maintenance cost with the Chief Engineer, Executive Housekeeper and the Financial Controller VI. Uniformed Services and Room Sales a. To review the overall efficiency of the uniformed services, housekeeping, front office, laundry, telephones, health club and other facilities b. In particular, to review room sales to ensure maximum house occupancy VII. Food and Beverage a. Improve sales and reduce costs by constant vigilance over these aspects b. Review and give guidance to the F&B promotional activities for the Hotel with a view to maximising sales c. Guide the F&B department in its overall activities and performance d. Review all changes in menus, merchandise and pricing of food sales VIII. Budget and Budgetary Control a. Responsible for the preparation and submission for both, operations and capital budgets, to the corporate office b. To ensure that expenditures are within the budget provisions c. To monitor on a continuing basis, revenue and expenditures, to ensure that profitability objectives are fully met d. To develop on a continuing basis methods of reducing operating costs IX. General Administration and Leadership a. To develop the operating efficiency of all executives of the Hotel and their departments by periodic counselling and meetings b. To develop and initiate such measures which may contribute to the overall development of the unit c. To develop and maintain social and administrative liaison with his managerial staff d. To inspect the Hotel every morning and also undertake bi-weekly inspections with executive housekeeper, chief engineer and the food and beverage manager of their respective areas e. To conduct weekly department head meetings and occasionally observe meetings held by department heads in the course of their work X. Corporate Office Relationships a. To provide to the corporate office all the required information on the operations of the Hotel and also to submit promptly any new information asked for b. To send to the top management and other corporate executives, copies of all letters and memos issued by him/ her as per standing orders on the subject c. To receive prior permission of the Executive Director or the Managing Director before leaving station on any occasion for official or other reasons, except while on privilege leave d. To co-ordinate with all corporate office departments to ensure availability of service and advise from corporate office specialists e. To conduct the operations at the Hotel in the best interests of the company and to be fully committed to corporate objectives