Operations Manager

Position Overview

The Operations Manager oversees the day-to-day functioning of a hotel property that includes an in-house restaurant or F&B outlets. The role ensures smooth operations across front office, housekeeping, food & beverage, guest services, and administrative functions while delivering high standards of guest satisfaction, quality, and profitability.

Key Responsibilities1. Operational Management

• Supervise daily hotel and restaurant operations to ensure seamless service.
• Oversee front office, housekeeping, food & beverage, maintenance, and security teams.
• Ensure compliance with hotel SOPs, hygiene standards, and local regulations.
• Implement workflow improvements for efficiency and cost management.

2. Guest Experience & Service Quality

• Maintain high levels of guest satisfaction by monitoring service delivery.
• Handle escalated guest complaints and resolve issues promptly.
• Implement guest feedback systems and review service performance metrics.

3. Food & Beverage Oversight

• Coordinate with the Executive Chef and Restaurant Manager on menu planning, pricing, and service quality.
• Ensure restaurant revenue goals, cost controls, inventory, and hygiene standards are met.
• Monitor F&B team performance and service quality during peak hours and events.

4. Team Leadership & Staff Management

• Recruit, train, and mentor staff across departments.
• Conduct performance evaluations and manage team scheduling.
• Foster a collaborative, service-oriented work culture.

5. Financial & Administrative Duties

• Manage budgets, operating costs, and financial reporting.
• Optimize revenue streams (rooms, restaurant, banquet/events).
• Analyze KPIs (RevPAR, ADR, occupancy, food cost %, labor cost %) and create improvement strategies.

6. Safety, Compliance & Maintenance

• Ensure property maintenance, cleanliness, and equipment functionality.
• Oversee adherence to health, safety, and food-handling regulations.
• Conduct inspections and coordinate preventive maintenance with engineering teams.

7. Sales, Marketing & Guest Relations

• Collaborate with sales/marketing teams on promotions, events, and partnerships.
• Support strategies to increase occupancy, restaurant footfall, and brand visibility.
• Build relationships with corporate clients, vendors, and local partners.

Required Qualifications & SkillsEducation

• Bachelor's degree or diploma in Hotel Management, Hospitality, Business Administration, or related field.

Experience

• 4–8 years of experience in hotel operations, with exposure to food & beverage management.
• Previous experience in a supervisory or managerial role preferred.

Skills

• Strong leadership and team-management skills.
• Excellent communication and guest-service orientation.
• Knowledge of hotel PMS, POS systems, and operational software.
• Financial acumen and ability to work with budgets and KPIs.
• Problem-solving ability, attention to detail, and ability to work under pressure.

Key KPIs

• Guest satisfaction scores
• Occupancy rate, ADR, RevPAR
• Food & beverage revenue and cost controls
• Staff productivity and turnover rates
• Hygiene and audit scores
• Profitability vs. budget

Work Environment

• On-site role with frequent interaction across departments.
• Requires flexibility to work weekends, holidays, and peak hours.

Job Types: Full-time, Permanent

Pay: ₹22,000.00 - ₹25,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Expected Start Date: 10/12/2025