Banquet Manager

Just 100m from Delhi-Meerut Expressway

One & only 5 Star Property in Meerut

Ranked# 1 on Trip Advisor since 2012

Interested Candidates may WhatsApp their Profile @ No calls please)

Role & responsibilities

Food and Beverage

• Coordinate with F&B Manager & Executive Chef to ensure timely preparation and delivery of meals, adhering to quality and presentation standards.
• Familiarity with health and safety regulations, food handling procedures, and sanitation standards to maintain a safe and hygienic food service environment.
• Monitor food and beverage inventory levels to prevent shortages or excess stock, optimizing the use of perishable items.
• Collaborate with the chef and culinary team to design menus that cater to guest preferences, dietary restrictions, and seasonal offerings.
• Oversee the training of restaurant and bar staff in food and beverage service protocols, including wine service, menu knowledge, and customer engagement.
• Implement cost-control measures, such as portion control, waste reduction, and supplier negotiations, to maximize profitability while maintaining food quality.

Team Supervision:

• Supervise and coordinate the activities of housekeeping, food and beverage, and other operational departments.
• Provide guidance and support to staff, ensuring they adhere to established procedures and deliver exceptional customer service

Guest Service:

• Assist in ensuring that guests receive outstanding service and have a memorable experience during their stay.
• Address guest concerns and resolve issues promptly and professionally.

Daily Operations:

• Monitor the day-to-day operations of various hotel departments, including check-in/check-out procedures, housekeeping services, and food and beverage outlets.
• Monitor all the other office departments to ensure completion of work and deadlines are met.
• Creating procedures for every department and ensuring they adhere to it.

Training and Development:

• Participate in the training and onboarding of new staff members.
• Conduct regular training sessions to improve the skills and knowledge of operational staff.
• Conduct interviews and hire efficient staff.

Reporting and Documentation:

• Maintain accurate records of operational activities, including guest complaints, maintenance requests, and departmental reports.
• Generate reports and analyze data to identify areas for improvement.

Quality Assurance:

• Follow up with quality control department to conduct regular inspections of guest rooms, public areas, and facilities to ensure cleanliness, safety, and compliance with standards.
• Assist in implementing corrective actions and improvements as needed.

Crisis Management:

• Assist in managing guest complaints and resolving emergencies in a timely and effective manner.
• Follow established procedures for handling security, safety, and other critical situations.

Inventory and Supplies:

• Monitor and control inventory levels for supplies, equipment, and amenities used in daily operations.
• Coordinate with relevant departments to ensure adequate stock levels.

Vendor Relations:

• Liaise with suppliers and vendors to ensure timely delivery of goods and services.
• Assist in negotiating contracts and agreements to secure favorable terms.

Transport planning:

• Managing fleet of vehicles
• Planning route between each lodge
• Monitoring movement of vehicles and kilometers for fuel and maintenance

Preferred candidate profile

• Excellent Knowledge of Food & Beverage

• Good leadership skills

• Creative & innovative approach towards service

• 4 yrs+ Experience as an Operation Manager

Perks and benefits

- Industry Standards