Strategic Leadership: Provide visionary leadership to all hotel departments. Ensure alignment with The Lalit brands values, guest expectations, and business goals. Operational Excellence: Oversee day-to-day operations across Rooms, F&B, Banquets, Spa, Engineering, Sales & Marketing, Finance, and HR to ensure seamless guest experiences and operational efficiency. Revenue & Profitability: Drive revenue through innovative strategies and yield management. Monitor financial performance, ensure profitability, and manage budgets, forecasts, and cost controls. Guest Experience & Brand Standards: Maintain and exceed brand standards for service quality, guest satisfaction, and safety. Lead initiatives to enhance guest engagement and loyalty. Team Development & Leadership: Inspire and mentor department heads and staff. Foster a culture of accountability, service excellence, and continuous improvement. Stakeholder Engagement: Represent the property with corporate leadership, owners, government bodies, vendors, and the local community. Sustainability & Compliance: Ensure all operations adhere to environmental, health, safety, and statutory compliance. Drive sustainability initiatives aligned with the groups policies. Graduate/Diploma in Hotel Management; MBA is an advantage. Experience Required Minimum 18+ years of progressive hospitality leadership experience with at least 2 5 years as a General Manager/Unit Head of a large luxury property. Email CV to: tanya.kulshrestha@thelalit.com
Manage multiple F&B outlets and banquet operations, ensuring service delivery and profitability aligned with brand standards. Collaborate with outlet Heads, Executive Chef, and Marketing to plan menus, promotions, and events. Prepare and monitor budgets, forecasts, and cost controls (food, beverage, labour). Maintain SOPs, health & safety, food safety (incl. HACCP/FSMS), and compliance. Lead, train, and develop Outlet Managers and team, fostering a results-driven and guest centric culture. Handle guest complaints ensure resolution & follow up for continuous improvement. Conduct operational briefings, departmental meetings, and performance reviews. Liaise with procurement/vendors for supply, marketing support and promotional partnerships. Participate in audit processes and uphold sustainability standards like Green Globe certification. Qualifications & Desired Skills Experience: 12 years minimum in F&B, preferably in 5 hotels or luxury fine-dining venues in India. Education: Degree or diploma in Hospitality, Hotel Management, Business Administration, or related field. Language: Proficient in written and spoken English; knowledge of Indian cuisine is advantageous. Skills: Leadership, team building, customer service, cost-control, budgeting, MS Office & F&B systems (e.g. Opera), problem-solving, detail-oriented attitude.
Financial Control - Develop and manage departmental budgets, sales targets, and cost controls. - Analyze revenue, margins, and take corrective action to meet profitability goals. Team Leadership & HR - Recruit, train, and mentor F&B staff; prepare schedules and manage rotas. - Conduct performance reviews and coaching to enhance team performance. Guest Service Excellence - Handle guest feedback, inquiries, and complaints professionally. - Foster a customer-focused culture and maintain high service standards. Marketing & Menu Development - Collaborate on menu design, beverage lists, seasonal promotions, and sales events. - Promote F&B outlets and services proactively. Compliance & Standards - Enforce food safety, hygiene, and health and safety procedures in line with company and legal requirements. - Ensure SOP compliance, audit readiness, and incident preparedness.
Strategic Finance & Forecasting Assist in formulating and implementing strategic financial plans, annual budgets, and KPI goals. Maintain cash flow projections, control receivables/payables, optimize cash usage, and manage excess liquidity for maximum returns. Prepare monthly and quarterly forecasts, variance analyses, and management outlooks for Executive Committee and General Manager Financial Reporting & Controls Monitor actuals vs. budget, analyses variances, and recommend corrective measures. Implement, review, and enforce financial policies and internal control standards. Ensure accurate reconciliations of guest/city ledgers, purchase ledgers, write-offs, and fix internal audit findings Audit, Compliance & Statutory Reporting Lead internal and external audit processes. Ensure monthly statutory compliance: GST, TDS, legal and contractual document safekeeping. Liaise with banks, auditors, and legal advisors regarding compliance and financial reporting Team Leadership & HR Responsibilities Recruit, train, and develop finance staff. Conduct appraisals, manage performance, handle disciplinary actions, and create succession plans. Identify and nurture talent within the accounting function Operational Participation & Oversight Participate in daily HOD meetings to provide financial insight and address issues. Conduct cash audits (spot checks), oversee purchase operations, manage price reviews, and support pricing strategy development. Monitor stock and slow-moving items to avoid inventory wastag
- Guest Experience & Service Delivery - Uphold The LaLiT s luxury service standards across all F&B outlets. - Ensure consistent quality, timeliness, and personalized service, including signature and regional menus like Wazwan and Himalayan Trout. - Handle guest feedback promptly and proactively. Operations & Quality Control - Oversee daily F&B operations (Chinar Restaurant, banquets, events, etc.). - Ensure compliance with health, hygiene, and sanitation regulations. - Maintain food quality and presentation standards. Team & Staff Management - Recruit, train, and mentor F&B staff including supervisors, servers, and stewards. - Promote empowerment and problem solving at team level. - Conduct performance reviews and develop improvement plans. Financial & Business Performance - Monitor and manage P&L for F&B outlets. - Forecast and implement sales strategies, cost controls, and upselling opportunities for dining and events. Event & Banquet Coordination - Coordinate closely with kitchen and banquet teams on private events, festivals, and Chef Pop-Ups (e.g. regional food festivals). - Ensure flawless execution of F&B aspects for high profile events hosted at the palace. Supplier & Vendor Relations - Manage vendor relationships for procurement, negotiating rates while ensuring premium quality. - Regularly audit suppliers to maintain high standards. Branding & Innovation - Collaborate with the Executive Chef and marketing teams to refresh menus, specials, and food festivals. - Drive new guest experiences tied to the heritage and local Kashmiri culture.