As a Banquet Sales Executive, you will play a vital role in driving revenue growth for banquet and event spaces by effectively selling the venue's services, building strong client relationships, and delivering exceptional customer service throughout the sales process.
Oversee the preparation and presentation of food for all outlets. Develop creative and seasonal menus in line with the restaurant or property's concept. Lead, train, and manage all kitchen staff, including sous chefs, line cooks, and stewards. Monitor and control food costs, portioning, and inventory while maintaining the highest quality. Ensure kitchen operations comply with food safety and hygiene regulations (FSSAI or local health codes). Conduct regular inspections of the kitchen and equipment to ensure proper maintenance and cleanliness. Maintain strong supplier relationships to ensure fresh, quality ingredients. Recruit, train, and evaluate kitchen staff performance, providing coaching where needed. Stay updated on industry trends and incorporate modern cooking techniques where applicable. Key Skills and Qualifications: Degree or diploma in Culinary Arts or Hotel Management. Minimum 8–10 years of progressive kitchen experience, with at least 3–5 years in a leadership role. Expertise in multiple cuisines (e.g., Indian, Continental, Asian, etc.). Strong knowledge of food safety standards and kitchen hygiene practices. Excellent leadership, communication, and team management skills. Ability to work under pressure and in a fast-paced environment. Budget management and cost control expertise.