Job Description

Job Responsibilities .Reviews financial reports and statements to determine how restaurants are performing against budget. .Plans the Food & Beverage budget in line with the hotel targets and strategy. .Participates in the revenue meetings and contribute towards achieving all restaurant revenue targets. .Analyzes information, plan expenses against forecasted revenues so as to ensure that the departmental EBITDA % is achieved on a monthly basis. .Plans incentive programs in consultation with Human Resources and Finance department to drive upselling opportunities in the department. .Manages and allocates resources to optimize cost in line with targets and conduct periodic reviews. .Reviews the menu engineering of all the restaurants in coordination with the Executive Chef and develop the menu pricing based on the same. .Maintains good relationship with the vendors and actively involve them in new product development and quality assurance .Recruitment and On-boarding - Partner with Human Resources to develop departmental workforce plans, hiring schedule, interview and select candidates that demonstrate the TATA and IHCL values along with core functional expertise. Assign buddies to new team members and monitor the progress of departmental induction .Performance Appraisal - Sets department and sub-department goals which is 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 - Ensures disciplinary procedures and documentation, adhering to the standards of Tata Code of Conduct and values of IHCL .Training - Identifies departmental and individual training needs, develops training calenders, conducts training and recommends suitable training programs to address individual capability gaps. Participate in certification of team members in key skills. Ensures self and direct report managers attend appropriate core training classes .Rewards & Recognition - Creates a culture of recognition by actively participating in the STARS (Special Thanks and Recognition System) program .Engagement - Creates a culture of Trust, Awareness and Joy by conducting departmental meetings, reviewing V-Connect feedback, drawing and implementing suitable action plans .Leave Management- Approves duty rosters prepared by the Assistant Director of Food & Beverage/Restaurant Manager and leaves of direct reportees.

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