Hospitality Manager

• Responsible for producing and presenting food items to meet customer and client expectations and Sodexo India standards as well as maintain and continuously improve the efficiency and profitability of the operation
• Ensure that safety and hygiene policy is strictly followed at the site
• Control the quantity and quality of the ingredients and ensure that all itemsare received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality
• Responsible for maintaining record of all hygiene related procedures, initiatives and incidents
• Responsible for co-ordination with the QMHSE and H&FS teams to implement the policy and process
• Ensure that all incidents pertaining to QMHSE and H&FS are reported to the concerned teams on timeOperational ownership of all the QMHSE and H&FS processesTimely communication of all possible on site hazards to the concerned department

Food Operation

• Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client
• Manage the menu recipes rotation for breakfast, lunch, snacks, dinner and special events
• Initiate development of new menus, upgrade old menus and special event

Menus

• Taste the food before service begins Develop new ideas for promotions, festivals and other special eventsPlan the pre-preparation area to ensure that the items are processed according to the recipes
• Consistently maintain standards of quality, cost, presentation, and flavor of foods

Organic Growth and Profitability

• Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offersSustain and build site profitability through timely analysis of reports and Provide solutions to counter any discrepancies

Cash and Debtors Management

• Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documents
• Ensure that all the invoices are raised and delivered to the client as per Schedule

People Management and Training

• Manage the on-site team including cooks, MPWs, stewards, cashiers, Stores assistants etc
• Ensure that all the HR processes and staff welfare activities areimplemented and carried out

Communication and Client Retention

• Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same
• Ensure 100% client retention

Wastage Control and Cost Management

• Maintain a record of the daily leftovers; plan and prepare the production based on this data
• Minimise wastage and able to recycle excess ingredients for other dishes in accordance with the highest