Posted On Aug 20, 2024
Job Description
Job Responsibilities
*Needs to have experience in Restaurant management.
*Conducts daily restaurant briefings to discuss operational concerns and review performance of the team members.
*Coordinates with Engineering department to maintain the equipment upkeep, ensure proper & safe usage of both existing & new equipments.
*Monitors the breakage in the restaurant on a regular basis and identify the root cause.
*Maintains optimum inventory level in the restaurant and ensure no expiry items are present.
*Receives inputs from catering sales, creates a weekly plan and allocates work to the team members through briefings and discuss operational concerns if any.
*Coordinates with the concerned departments to ensure all arrangements are done as per the function prospectus.
*Coordinates with the concerned department to maintain the equipment and upolstery upkeep, ensure proper & safe usage of both existing & new equipments, upkeep of banquet halls in terms of cleanliness and ambience of the venue.
*Coordinates with the Materials department for items required on a daily basis and follow up on the delivery of items that are not readily available in the stores.
*Liaise with the Executive Chef/Sous Chef for any dietary specifications of the guest and timely pick up of the food.
*Ensures that all the departments involved in the function are aware of the proceedings of the event.
*Identify the number of extra manpower required for a particular event and raise a requisition accordingly in consultation with the HOD, Human Resources and Finance.
*Conducts periodic competition analysis and plan tactical strategies in consultation with the HOD to increase and maintain a leading share in the market.
*Needs to have experience in Restaurant management.
*Conducts daily restaurant briefings to discuss operational concerns and review performance of the team members.
*Coordinates with Engineering department to maintain the equipment upkeep, ensure proper & safe usage of both existing & new equipments.
*Monitors the breakage in the restaurant on a regular basis and identify the root cause.
*Maintains optimum inventory level in the restaurant and ensure no expiry items are present.
*Receives inputs from catering sales, creates a weekly plan and allocates work to the team members through briefings and discuss operational concerns if any.
*Coordinates with the concerned departments to ensure all arrangements are done as per the function prospectus.
*Coordinates with the concerned department to maintain the equipment and upolstery upkeep, ensure proper & safe usage of both existing & new equipments, upkeep of banquet halls in terms of cleanliness and ambience of the venue.
*Coordinates with the Materials department for items required on a daily basis and follow up on the delivery of items that are not readily available in the stores.
*Liaise with the Executive Chef/Sous Chef for any dietary specifications of the guest and timely pick up of the food.
*Ensures that all the departments involved in the function are aware of the proceedings of the event.
*Identify the number of extra manpower required for a particular event and raise a requisition accordingly in consultation with the HOD, Human Resources and Finance.
*Conducts periodic competition analysis and plan tactical strategies in consultation with the HOD to increase and maintain a leading share in the market.
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