Job Description

Familiarize with the hotel annual business strategy. Achieve restaurant goals and strategies in consultation with the Director of Food & Beverage and ensure alignment with the hotel business strategy. Conducts periodic competition analysis and plan tactical strategies in consultation with the HOD to increase and maintain a leading share in the market. Manage financial reports and statements to determine how the restaurant is performing against budget. Implements the action plan/strategies to drive revenues of the restaurant on a daiy basis in consultation with the HOD. Participates in the revenue meetings and contribute towards achieving restaurant revenue targets. Analyzes information, plans expenses against forecasted revenues so as to ensure that the restaurant EBITDA % is achieved on a monthly basis. Trains the team members to drive upselling opportunities in the department. Manages and allocates resources to optimize cost in consltation with the HOD. Assists the Restaurant Manager in making the menu engineering of the restaurant in coordination with the Executive Chef and developing the menu pricing based on the same. Checks the daily requisitions of the restaurant and ensure par stock is maintained. Checks all the bills and complimentaries before submitting it to the HOD. Conducts cost analysis and competition survey to optimize the pricing of the menu 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. Identifies the number of extra manpower required for a particular event and raise a requisition accordingly in consultation with the HOD, Human Resources and Finance. Reviews guest feedback on Trust You (Guest Email Feedback System) and on Social Media Platforms and ensures appropriate corrective action is taken in consultation with the HOD. Reviews arrival list every day and ensures guest preferences of repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments. Maintains regular contacts with corporate and individual guests, and build strong relationships with them. Handles guest complaints in a prompt and courteous manner and ensure service recovery is done as per the hotel guidelines. Ensures timely closure of guest queries. Recruitment and On-boarding - Assists in the recruitment process and familiarize with restaurant workforce plans, hiring schedule and interview of candidates. Assign buddies to new team members and monitor the progress of departmental induction Performance Appraisal - To plan and execute the restaurant goals which is set by the HOD in line with the hotel and department strategies. Communicate goals, conduct Q-Chats (quarterly performance reviews), analyse performance and provide relevant input for training programs. Coaching/ Counseling/ Mentoring - Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills Disciplinary - Escalates misconduct by the team member to the HOD and participates in the disciplinary procedure. Needs to adhere to the standards of Tata Code of Conduct and values of IHCL Training - Conducts trainings as per the training calendar and recommends suitable training programs to the HOD to address individual capability gaps. Participates in certification of team members in key skills. Ensures self and team members attend appropriate core training classes Rewards & Recognition - Maintain a culture of recognition by actively participating in the STARS (Special Thanks and Recognition System) program Engagement - Demonstrate a culture of Trust, Awareness and Joy by conducting departmental meetings, reviewing V-Connect feedback, drawing and implementing suitable action plans in consultation with the HOD Leave Management- Approves duty rosters prepared by the Assistant Restaurant Manager/Catering Assistant and leaves of direct reportees. Reviews audit findings - Safety/Hygiene and TPAM (Taj Positive Assurance Model) and takes corrective measures to ensure full compliance Follows the internal audit checklists as per the IHCL Safety Guidelines Adheres to all departmental legal compliances Identify risks and develop HIRA (Hazard Identification and Risk Assessment) Adheres to roles and responsibilities pertaining to safety as defined by the hotel from time to time as per the PCM (Progressive Consequence Management) SOP and IMBC (Incident Management and Business Continuity)

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