Job Description

Job Responsibilities .Needs to have experience in Restaurant & Banquet 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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