Assigned as a Profit Making Centre Manager for the unit to achieve the revenue targets and to ensure unit is managed, maintained and operated in a manner which is profitable, cost effective, and efficient.
Motto to be - To provide a quality experience for the guests with complete focus on all aspects of service excellence.
Duties & Responsibilities:
1. Ensure the premises are in operative condition as per category of the unit to receive & serve the guests.
2. Conduct the operations meeting with all the HOD daily or minimum twice a week to discuss routine operational matters, sales targets, guest feedbacks / action taken, and staff issues if any. Minutes of the meeting to be sent to GM/RGM.
3. Ensure SOP implementation in all departments and check the same during routine operational checks. Consultant /GRM guidance to be taken wherever required.
4. Ensure implementation of Winhms software by all departments and provide guidance / help for data feeding wherever required to empower the software to generate proper reports.
5. Monitor the purchase / indent of each department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc).
6. Randomly inspecting the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc) with the F & B Manager & Chef.
7. Dealing with Suppliers / Vendors for quality products involving Purchase Manager and providing performance assessment of vendors every quarter to HO Purchase.
8. Monitor inward / outward / gate pass register at security and coordinate with admin /security department for suggestions /instructions /corrective actions.
9. Check the schedules and requirements for the dayss functions or events with the F & B /Banquet Manager and provide guidance wherever required.
10. Inspecting the kitchen for SOP implementation in production / quality of the food,
storage methods in fridges & chillers and awareness of hygiene among the staff,
11. Inspecting the F & B outlets with the F & B Manager for ambience, service readiness,
staff grooming & hospitality culture.
12. Monitor the quality / standard of F&B service during operations at F & B Outlets.
13. In case of a banquet / residential conference or an event, maintain close coordination
between all the departments for smooth & efficient operations.
14. Maintain PR with hotel /club guest /members by meeting them and /or by visiting the
restaurant and listening to their suggestions and complaints and take necessary steps
for solutions.
15. Coordinating with the house keeping for inspecting the rooms / public areas for
cleanliness / ambience maintenance etc
16. Checking with front office for the daily sales & occupancy report, guest complaints &
suggestion, bulk room bookings, boards for any special events etc
17. Coordinate with accounts for revenue details, collection made and responses received
from the debtors.
18. On the job training and motivating the work force by providing conducive working
environment providing equal opportunity for growth of every individual and
maintaining high level of discipline and productivity at each functional level.
19. Follow-up on auditors query and take corrective measures wherever necessary.
20. Develop the marketing environment and competitive marketing strategies by
coordinating with GM / RGM / Sales & Marketing Team.
21. Sales call for marketing as & when / wherever required to be initiated and guide the
team accordingly.
22. Prepare & get approved from AVP quarterly plan for F&B promotions featuring at
least 2 outlets. Tent card promotions in outlets /rooms should be regular feature.
23. Coordinating with the maintenance department for the periodic maintenance and
routine activity.
24. Checking of the premises to ensure health security, emergency time management/ relief procedures and safety rules are complied with by all departments in co-ordination with HR /Administration Executive & CSO.
25. Coordinate with the HR for monthly deposit of PF / ESIC, nominating monthly employee of the month, any new recruitment, get together for the monthly birthday celebrations & other activities, following up regarding the staff requirement etc
26. Ensuring compliance with licensing laws / health & safety and other statutory regulations in coordination with Accounts / Admin & HR department.
27. Develop in coordination with AVP / Consultant & implement annual plans with budgets & monitor performance of all HODs to ensure on-going profitability, achieving sales / profit targets.
28. Analytical reports (F&B /ROOM /HK) from software to be studied and forwarded monthly with comments to GM /RGM /Consultant.
29. Be present and cooperate with Audit team and OER panel.
30. Organize quarterly meet with GM / RGM / Consultant to review performance of unit with presentations by HOD.
Reports to be generated & sent to GM / RGM: - Daily Sales Report, Daily Guest Feedback, Weekly Unit Managers Report, Monthly Reports of Departmental Inventories, Monthly Food cost & departmental operating cost reports (to be sent to Consultant also
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