Assistant Manager- Food

2 days ago

India Waves Puri Odisha MAYFAIR Hotels & Resorts Limited Full time ₹ 12,00,000 - ₹ 24,00,000 per year

Key Responsibilities:

  1. Event Planning and Coordination:

    • Work with event planners and clients to understand the specific requirements of each event and ensure that food and beverage services align with their needs.
    • Assist in creating and customizing event menus, including dietary accommodations and special requests.
    • Coordinate with the kitchen and service team to plan and execute banquet-style meals, buffets, plated dinners, and cocktail receptions.
    • Oversee event setups to ensure proper presentation and adherence to the event's theme or specifications.

  2. Team Leadership and Staff Management:

    • Lead, train, and supervise the banquet staff, including servers, bartenders, and event assistants.
    • Create and manage staff schedules to ensure appropriate coverage during events.
    • Conduct performance evaluations, provide feedback, and develop training programs to improve service quality.
    • Foster a positive work environment that promotes teamwork, professionalism, and high service standards.

  3. Guest Service Excellence:

    • Ensure that all banquet services are executed with the highest level of guest service and satisfaction.
    • Address any guest concerns or issues promptly and professionally, ensuring a positive outcome.
    • Monitor service during events to ensure that food and beverage is served at the correct temperature and that guests' needs are being met.

  4. Budgeting and Financial Management:

    • Assist in developing the food and beverage budget for events and banquets.
    • Monitor departmental expenses to ensure that event costs remain within budget.
    • Analyze financial performance and implement strategies for cost control and revenue growth.
    • Work with the sales team to develop pricing and package options for banquet services.

  5. Quality Control and Food Safety:

    • Work with the kitchen and culinary team to ensure the quality of food meets hotel standards and guest expectations.
    • Ensure compliance with food safety regulations and health department guidelines.
    • Conduct regular quality checks of food and beverage products before and during events.

  6. Inventory and Supply Management:

    • Manage inventory of food, beverages, and banquet supplies, ensuring that there is adequate stock for events.
    • Work with suppliers to order food and beverage items as needed and ensure timely delivery.
    • Keep track of waste and implement strategies to minimize excess and improve resource efficiency.

  7. Collaboration with Other Departments:

    • Work closely with the sales and marketing teams to promote banquet services and increase bookings.
    • Collaborate with the front desk and concierge teams to coordinate guest reservations and event bookings.
    • Liaise with the maintenance and housekeeping teams to ensure that banquet areas are clean and prepared for events.

  8. Event Setup and Execution:

    • Oversee the setup and decoration of banquet spaces, ensuring that table arrangements, linens, centerpieces, and AV equipment are in place.
    • Ensure that all equipments are prepared and functioning properly.
    • Supervise event service, including food and beverage delivery, clearing of plates, and maintaining cleanliness throughout the event.

  9. Training and Development:

    • Train staff on proper food handling, service techniques, and hotel procedures to maintain consistency in service delivery.
    • Organize regular training sessions and workshops to enhance staff skills and ensure high standards are met.

  10. Reporting and Documentation:

    • Maintain records related to event bookings, food and beverage costs, and service reports.
    • Prepare and submit regular reports on department performance, budget status, and guest feedback to senior management.

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