Deputy Manager

Responsibilities Job Responsibilities Overall responsibility for floor-level guest service management within promoter s office Ensuring readiness of Cabin dining areas guest ante rooms meeting rooms and rest of the promoter s area Supervising support staff and ensuring best service standards Delivering high-touch hospitality services to Promoters and VVIPs including personalized butler-style assistance to ensure their comfort and satisfaction Guest Service Protocol Deliver highly personalized butler service to the promoters and guests Anticipate guest needs and provide proactive discreet service Manage arrival seating dining and departures in line with VVIP protocol Maintain guest preference records for personalized service Floor Operations Management Supervise daily readiness of all hospitality zones Ensure ambience flowers lighting music air-conditioning is as per protocol Coordinate with housekeeping engineering and kitchen for seamless execution Monitor service sequence ensuring flawless timing and etiquette Food Beverage Assist chefs in menu execution for VVIP meals Supervise table setups presentations and service style Ensure pantry hygiene and inventory management Oversee service flows during luncheons high teas and formal dinners Take care of healthy meal plans coordinate with nutritionist consultant Team Management Supervise service staff on the floor Conduct pre-shift briefings and grooming checks Train service staff in VVIP service and protocol Administrative Reporting Maintain guest logs checklists and daily readiness reports Coordinate with vendors flowers decor special F B Support hospitality requirements and billing documentation Submit daily weekly floor operations reports Qualifications Language Proficiency Mandatory Fluency in English and Hindi spoken and written Preferred Working knowledge of Gujarati for smoother communication with stakeholders and guests Qualification Graduate in Hotel management preferably from IHM Experience list of 4 items 10-12 years of progressive experience in the hospitality industry with a strong preference for exposure to luxury or five-star establishments Proven expertise in overseeing hotel banquet and restaurant operations with a particular focus on food and beverage service excellence Demonstrated success in leading high-performing teams and delivering exceptional guest experiences across diverse service formats Deep culinary knowledge and a refined palate with hands-on experience in menu development curation and innovation aligned with current market trends and guest preferences