1350 Restaurant Management Jobs - Page 23

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Oversee daily production & dispatch; ensure quality, yield & consistency; control raw material & wastage; maintain hygiene & FSSAI norms; plan manpower & train staff; track reports, workflows & CCP; resolve issues & ensure compliance.

Overview: The Bakery Chef will be responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness and organization. Essential Job Functions: Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional andmodern recipes Assist with developing, implementing, and maintaining new recipes, presentations, and products. Assist the Pastry Chef with the coordination and direction of the pastry operation. Supervises the preparation and production of all baked goods Prepares specialty baked goods for in-house and catered events Inspect the quality of the ingredients and measure them for specific recipes Pair recommended desserts with appropriate non-alcoholic drinks, etc. Control effective storage and stock levels, while always being cost-conscious Check quality of material and condition of equipment and devices used for baking Analyzes food costs and determines most cost-effective recipes while maintaining quality Identify staffing needs and help recruit and train personnel Provides training and guidance to pastry staff performing related work Ensure kitchen equipment is in good condition and meets all requirements Performs other duties as assigned to meet business needs Supervisory Responsibilities: Supervises day-to-day activities; provides a Hands On approach to training, planning, assigning and delegating work. Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence.

Supervising and Training Staff: Restaurant captains lead and mentor service staff, ensuring they adhere to service standards and maintain a high level of professionalism. Guest Service: They are the primary point of contact for guests, addressing their needs, resolving complaints, and striving to exceed expectations. Order Taking and Serving: Captains may assist with taking orders, serving food and beverages, and ensuring prompt and accurate service. Reservations and Seating: Managing guest reservations, seating arrangements, and optimizing table turnover. Maintaining Standards: Ensuring the dining area is clean, organized, and well-stocked, adhering to hygiene and safety standards. Inventory Management: Assisting with monitoring inventory levels and potentially placing orders for supplies. Collaboration with Kitchen: Working closely with kitchen staff to ensure timely and accurate food preparation and delivery. Problem Solving: Addressing any issues that arise during service, resolving conflicts, and finding solutions to ensure guest satisfaction. Financial Responsibilities: In some establishments, captains may be involved in tracking sales, managing costs, and ensuring accurate billing. Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Rotational shift Experience: Restaurant management: 3 years (Required) Work Location: In person

We’re looking for a proactive Restaurant Operations Manager to oversee day-to-day restaurant activities and team management. The role involves handling staff scheduling, vendor coordination, inventory control, and ensuring smooth service operations.

Position responsible for assigned food and beverage/culinary operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. CANDIDATE PROFILE Education and Experience High school diploma or GED; 3 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Assisting in Food and Beverage Operations Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Provides excellent customer service to all employees. Responds quickly and proactively to employees concerns. Uses coaching skills throughout the property. Demonstrates self confidence, energy and enthusiasm. Motivates and encourages staff to solve guest and employee related concerns. Ensuring Exceptional Customer Service Provides excellent customer service. Responds quickly and proactively to guests concerns. Understands the brands service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. Follows up to ensure complaints have been addressed to the guests satisfaction. Develops a relationship with all guests to build repeated clientele internally and externally. Additional Responsibilities as Assigned Complies with all corporate accounting procedures. Assists GM as needed with annual Quality audit. .

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment and uniforms. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Conducts training when appropriate. Monitors employees progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings. .

Responsible verifying that operations are in compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requriements. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major. Preferred: Environmental Health Degree or Culinary Degree CORE WORK ACTIVITIES Managing Hygience and Food Safety Operations Verifies compliance with Brand Standard Audit (BSA) requriements of Marriott International throughout the operations. Advises and monitors food handlers on the proper good handling practices and verifies their observance. Identifies key areas of risk in various food operations and takes preemptive remedial action. Verifies complianace with food and hygiene regulations, licensing conditions and codes of practice relating to food operations. Provides technical advice on product labeling issues for fulfilling government requirements. Provides in-house food hygiene training for all good handlers, (e.g. new hires and trainees). Handles complaints or enquiries from customers and local food sategey and health departments on food hygiene matters. Conducts and records daily kitchen inspections on the personal, environmental and food hygiene condictions and provides corrective action plans as necessary. Conducts regular vendor inspections in partnership with purchasing and culinary leadership. Conducts regular internal BSA inspections with culinary leadership and kitchen cleaning staff. Conducts regular inspections on the kitchen of kitchen equipment and verifies defects and non-conformities are remedied by the appropriate parties. Coordinates cleaning program in all F&B areas (e.g., General clean), identifying trends and making recommendation for improvements. Establishes and maintains open, collaborative relationships with employees. Liases with pest control company for any pest issues and monitors pest control performance. Maintains and makes improvements to hygiene standards. Regularly reviews and refreshes the food safety standards of all food handlers withing the property. Maintains documentation on all hygiene and food safety stadards throughout the operation. .

Responsible for managing and supervising all areas of the spa, including its programs, services, hours of operation, facilities and staff. Coordinates the delivery of spa services, including salon, skin care, fitness and wellness, massage, program coordinating, reservations, reception desk and locker room areas. As a department head, directs and works with the management team and hourly employees to successfully execute all spa operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department. CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the spa, guest services, front desk, sales and marketing, or related professional area. OR 4-year bachelors degree in Business Administration, Hotel and Restaurant Management, or related major; 2 years experience in the spa, guest services, front desk, sales and marketing, or related professional area. CORE WORK ACTIVITIES Managing Spa Operations and Budgets Selects vendors for spa retail operations and managing contract agreements. Oversees retail product research, product selection and purchasing, product display. Manages supply inventories and purchasing control, including uniforms. Monitors the spas actual and projected sales to ensure revenue goals are met or exceeded. Maintains cleanliness of spa and related areas and equipment. Managing Spa Sales and Marketing Strategy Creates and coordinates special services for groups including group gifting programs, group amenities, group turndown gifts, letters and invitations, creating special spa services for specific groups and spa contract addendum negotiation. Develops and Manages spa promotions including gifting programs, gift with purchase, co-op marketing efforts and holiday events. Ensures spa services are included in all property-related marketing and advertising. Identifies and recommending new products and product enhancements to remain competitive in the market. Managing Spa Revenue Management Strategy Monitors and Manages the payroll function. Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports. Manages Spa controllable expenses such guest amenities, linen expense, professional salon products, plants, decorations and paper supplies to achieve or exceed budgeted goals. Ensuring and Delivering Exceptional Customer Service Displays leadership in guest hospitality, exemplifying excellent customer service, and creating a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Strives to improve service performance. Conducting Human Resources Activities Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Reviews findings with employees to develop appropriate corrective action, sharing plans with property leadership and ensuring corrective action is taken to continuously improve results. Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation. Develops, implements and maintains a Spa orientation program for employees to receive the appropriate new hire training to successfully perform their job. Administers the performance appraisal process for direct report managers. Develops business goals and creates appropriate development plans. Establishes and maintains open, collaborative relationships with employees and ensuring employees do the same within the team. Solicits employee feedback, utilizes an open door policy and reviewing employee satisfaction results to identify and address employee problems or concerns. Ensures that regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizing performance, and producing desired business results. Celebrates successes and publicly recognizes the contributions of team members. .

The Services will initially be available in Mumbai and cater to the following categories: a) Delivery and Errand Services, b) Concierge Services, c) Gourmet Products Designation: Business Development Manager Location: Mumbai Experience: 4 to 5 yrs Job Description & Skills Required: Person will be responsible for bringing in business for the company 4-5 years experience in Sales with the ability to concept-sell Responsible for complete business cycle i.e. creating leads / making presentations /negotiating / contracting / closing / relationship management Excellent written and verbal communication necessary Existing corporate relationships would be an added benefit (HR / Admin) Excellent written and verbal communication necessary

Guest Service Ambassador Integrated Facilities Management Corporate Solutions (Country, Region) What this job involves: Mastering the front desk Top-level skills in guest relation is a non-negotiable prerequisite of this role. As the person in charge, youll be responsible in developing the necessary policies and procedures for all reception-related functions. Likewise, part of your to-do list is to make sure that the latest magazines, newspapers and brochures are on display in the reception add in the client directory signage, too! Outdated ones, however, should already be out of sight. Specific Duties Site Operations: l Create a comfortable, welcoming and hospitable experience for employees and their guest. l Boost agility in the workplace by managing up-to-date visitor information. l Handle internal & external calls and correspondence. l Anticipate client needs through observation to create memorable experiences. l Manage stationery requisition and related inventory management. l Adhoc responsibilities assigned by Facilities Manager. Customer Services: l Foster a sense of community and create happiness at work for our team, our client and their guest. l Creating a welcoming environment for clients, (internal/external) customers by providing authentic, caring and timely service. Visitor Management: l Provide personable and efficient visitor registration services. l Ensure regulatory compliance in managing visitor access through clients Visitor Management Systems (VMS). l Enhance safety and security of our clients facility by management of visitor movement. l Execute emergency response plan to ensure safety of client and guest when necessary. Concierge Services: l Deliver concierge service with local expertise and insider knowledge. l Manage transportations request from visitors and employees. Conference Meeting Room Booking: l Assist & educate client to achieve optimization and efficiency for meeting room bookings. l Enhance user comfort and services by efficient turnaround of meeting rooms. l Plan experiences and community events within and beyond the office, that unite people and inject fun into the workplace. Mail Delivery Services: l Organise receipt and deliveries of all mails and courier services l Manage mail distribution records and mail logs . Qualifications: Experience l 4-years experience in Hospitality and/or Tourism sector or related professional area l Prior experience to manage meeting room services is an advantage l Hospitality Degree from an accredited institute Task Skills l Proficiency with Microsoft Word, Excel and PowerPoint. l Good command of verbal and written English Personal Skills l Ability to meet tight schedules and deliver high quality of work l High level of communication and interpersonal skills Anticipating the needs of our clients and guests While you keep the front desk activities on track, you will be the go-to person for all concerns in the reception area. Day in and day out, youll promptly tend to telephone queries and requests, all while maintaining professionalism and politeness at all times. Also part of your scope is to ensure that the front office is neat and organised. On top of handling the booking of the conference rooms, youll also pitch in some help in event-related tasks, such as flower arrangements, for one. This role will also see you participating in emergency evacuation procedures and crisis management when needed. Being a JLL brand enforcer Do you believe that first impressions last As the first person that our visitors will see, its important that youre conscious of your professional image always feeling confident and looking your best(i.e., sticking to the dress code.) Your commitment to our brand promise of client service would be befitting, as you will deal with the varying demands of visitors and employees. In all your activities, youll need to keep in mind that you follow the companys regulations and requirements. Sound like you To apply you need to be: Skilled on the job You should be adept in front desk and back office processes with strong admin skills. Familiarity with occupational safety requirements and continuous improvement initiatives is also helpful for you to land this job. And if you can also match these abilities with a computer-savviness, then you might be the one were looking for! A client hero Got upbeat and pleasant attitude This role is the perfect opportunity for you to show off your people skills, which will ease your interactions with different kinds of clients. Your superior organisational skills will also come in handy when its time for you to prepare client reports.

Roles and Responsibilities Develop new business opportunities through cold calling, networking, and prospecting to increase banquet sales revenue. Build strong relationships with existing clients to retain their loyalty and generate repeat business. Collaborate with other departments (e.g., operations, catering) to ensure seamless execution of events from planning to delivery. Identify cross-sell opportunities for additional services such as catering, audiovisual equipment rental, etc. Maintain accurate records of client interactions, orders, and contracts using CRM software. Desired Candidate Profile 5-10 years of experience in banquet sales or related field (restaurant management, catering sales). Proven track record of meeting or exceeding monthly/quarterly targets in a fast-paced environment. Strong understanding of hospitality industry trends and best practices in event planning and execution. Excellent communication skills with ability to build rapport with diverse groups including corporate executives, wedding couples, etc.

Key Responsibilities: Supervising Staff: The Assistant Manager oversees front-of-house and sometimes back-of-house staff, providing guidance, training, and performance feedback. Customer Service: They ensure customers receive excellent service, address complaints, and strive to create a positive dining experience. Inventory Management: This includes tracking inventory levels, ordering supplies, and managing food and beverage costs. Financial Tasks: They may assist with payroll, cash handling, and basic financial reporting. Operational Support: The Assistant Manager helps with scheduling, opening and closing procedures, and ensuring that all operations comply with company policies and health regulations. Problem Solving: They address any issues that arise during the day, such as equipment malfunctions, staff conflicts, or customer concerns. Marketing & Sales: Some positions may involve assisting with marketing efforts to drive sales and enhance the restaurant's visibility. Training & Development: They contribute to the training and development of new employees. Communication: Effective communication with the Restaurant Manager, staff, and sometimes vendors and customers is crucial. Regards Swati Suman 7677321404

We are hiring Restaurant Managers for Pyramid Cafe Lounge & Bar with experience managing bar and restaurant operations

We are looking for a Hotel Operations Manager to oversee the daily operations at Hotel High Point, ensuring exceptional guest experiences across all departments You will manage front desk, housekeeping, food & beverage, and support services while maintaining operational efficiency and quality standards Responsibilities include supervising staff, monitoring budgets and performance metrics, coordinating with vendors, and implementing service best practices The ideal candidate possesses strong leadership, excellent communication skills, hospitality industry experience, and a commitment to delivering outstanding guest satisfaction

Oversee restaurant operations and ensure a smooth flow Create work schedules that align with the restaurants needs Ensure proper compliance with restaurant hygiene regulations Train new employees to help them meet the restaurants expectations Interact with guests and build positive rapport Coordinate daily with the Chef and the Kitchen team for smooth operation Ensure customer satisfaction is met Respond efficiently and accurately to customer complaints Regularly review product quality Manage the entire Restaurant's team Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils and cleaning products Ensure compliance with sanitation and safety regulations Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly and annual revenues and expenses Coordinate with the Marketing team for execution of BTL Activities inside the restaurant Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations

Achieving revenue targets. Overseeing daily operations, managing cost budgets Expansion with different models Setting performance objectives. Recruiting, training, and supporting team as well as conducting regular performance appraisals. Developing and implementing business, marketing, and advertising plans. Preparing and presenting monthly, quarterly, and annual budgeting, analysis and reports of operations and P&L. Driving customer Experience New Store Launches Overall responsibility for the City Candidates must have experience in Dine In Restaurants

Department Procurement Services Division Requirements Maximum Age: 37 years as on 01.06.2025 Basic pay range (For Fixed Term Contract engagement):Rs. 20000 40000 Qualification: Essential: B.Tech / B.Pharm / MBA Post Qualification Experience: Essential: Minimum 1 year of experience in the relevant field. Preference will be given to candidates with experience in pharmaceutical product procurement General Conditions: 1. Before applying, candidates should ensure that they fulfil all the eligibility criteria mentioned in the advertisement. 2. All information submitted in the application will be verified with original documents at the time of the interview. If any information provided by the candidate is found to be false or incorrect or not in conformity with the eligibility criteria, then his/her candidature is liable to be rejected/cancelled at any stage of the recruitment process. 3. Only Indian Nationals are eligible to apply. 4. SC/ST/OBC/PwD candidates will be eligible for relaxation as per Government of India directives. 5. The crucial date for determining the age limit shall be same as the cut of date for calculating Qualification & Post Qualification Experience of the candidates. 6. HLL reserves the right to cancel, restrict, or modify the selection process, or to not fill any or all of the posts notified, at its discretion. The number of vacancies may also be increased or decreased based on organizational requirements. 7. Candidates working in Government, Semi-Government Organizations, Public Sector Undertakings, or Autonomous Bodies must provide a No Objection Certificate (NOC) at the time of the interview. 8. The decision of Management regarding selection will be final. 9. Canvassing in any form will be a disqualification Contract Type Executive - On Contract

Our Client: is an online platform that allows users to avail numerous services by trained and professional resources. we will leverage the experience and skill sets of the seasoned team and provide individuals and business on-demand services through an omni-channel presence. The Services will initially be available in Mumbai and cater to the following categories: a) Delivery and Errand Services, b) Concierge Services, c) Gourmet Products Job Description & Skills Required: Person will be responsible for handing all Individual client requests and queries 1-3 years experience in BPO / Hotel / Customer Service / Hospitality / Travel Excellent written and verbal communication necessary If interested, please share your updated profile along with CTC details

Role & responsibilities Bachelor s degree / higher education qualification / equivalent in Hotel Management, culinary arts, or related field 6+ years related experience in similar position, including management experience Preferred candidate profile Manage daily operations of food and beverage outlets, ensuring high-quality service standards. Oversee inventory management, ordering supplies, and controlling costs to maintain profitability. Develop menus, pricing strategies, and promotions to drive sales growth. Supervise staff performance, provide training, and resolve customer complaints efficiently. 6-13 years of experience in hospitality industry with expertise in F&B operations. Strong knowledge of hotel management principles and practices. Proven track record of managing multiple food and beverage outlets simultaneously while maintaining quality control. Excellent communication skills for effective team leadership and customer interaction. Working closely with the finance team o set ,monitor and refine budgets and drive revenue as well as a number of managers and supervisors

Jobs and Responsibility Achieve and Exceed sales targets. Compiling data & facts for the purpose of Planning and Growth. Planning & Forecasting Primary and Sec.Sale, Setting goals for individual distributors. Maintain and increase the depth and width of the distribution. Skills:- Complete Knowledge of the Retail Market. Good relations with distributors and retailers. Word Excel and Internet Skills