Team Member

2 days ago

Nashik Maharashtra, India Sagar Collection Full time

**Key Responsibilities**:

- **Operations Management**:

- Oversee day-to-day restaurant operations, ensuring smooth service and quality guest experiences.
- Coordinate with kitchen staff to manage menu offerings, address guest feedback, and resolve any service-related issues.
- Implement and monitor SOPs (Standard Operating Procedures) for quality assurance in service, food presentation, and cleanliness.
- Oversee room service and other dining-related services to ensure consistency in food quality and presentation across the resort.
- **Guest Satisfaction**:

- Ensure guests receive a high level of customer service, handling special requests, complaints, and feedback professionally.
- Monitor guest reviews and feedback to continuously improve the dining experience.
- Coordinate with the resort’s events team to cater to group dining, weddings, and special occasions.
- **Staff Supervision and Development**:

- Recruit, train, and manage restaurant staff, including servers, bartenders, hosts, and other dining personnel.
- Conduct regular performance evaluations and provide feedback to encourage professional growth.
- Create work schedules to ensure optimal staffing levels during peak and off-peak hours.
- **Financial Management**:

- Develop and manage budgets, including cost control measures, and adhere to set profit margins.
- Monitor inventory, control costs, and minimize waste in line with budgetary requirements.
- Collaborate with the purchasing department to source high-quality ingredients at competitive prices.
- **Menu Planning and Collaboration**:

- Work closely with the Executive Chef to design and update seasonal menus, specials, and themed dining experiences.
- Ensure menu items meet quality standards and are in line with resort branding and guest expectations.
- Implement guest feedback into menu planning when appropriate.
- **Health and Safety Compliance**:

- Maintain high standards of cleanliness and hygiene throughout the dining facilities.
- Ensure compliance with health, safety, and sanitation regulations as well as resort and local requirements.
- Conduct regular inspections and ensure that all staff adhere to safety protocols.

**Qualifications**:

- **Education**: Bachelor’s degree in Hospitality Management, Business Administration, or related field (preferred).
- **Experience**: Minimum of 1-3 years of experience in restaurant management, preferably in a resort or luxury hotel setting.
- **Skills**:

- Strong leadership and interpersonal skills.
- Excellent organizational and multitasking abilities.
- Financial management skills, including budgeting and cost control.
- Proficiency with POS systems and Microsoft Office Suite.
- Exceptional communication skills.

Pay: ₹15,000.00 - ₹22,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Flexible schedule
- Food provided
- Provident Fund

Schedule:

- Rotational shift

Supplemental Pay:

- Overtime pay
- Performance bonus
- Quarterly bonus

Work Location: In person

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