Banquet Captain

JD

Roles and Responsibilities:

• Responsible for food quality (AFTT), timeliness, quality, costing and profitability with respect to food served to the guests
• Responsible for proper serving and cleaning to the Satisfaction of guests
• Ensuring availability and quality of all raw material, equipment and manpower
• Environment friendly practices, waste segregation at source, safe disposal and recycling of the same in K&D

Documentation of processes, activities and submit timely MIS reports on budgets, costing, variance and profitability to the mgmt.

• Facilitate in obtaining necessary certifications like FSSAI, Pollution Control and ISO.
• Establish robust systems in stores, production and serving departments with efficient monitoring and surveillance to ensue

Consistency in tastes, highest standards of safety and hygiene, optimization of costs, and accurate and timely reporting.

• Analysis of feedback and plan and execute necessary remedial actions
• Additional responsibilities of other services (especially during events to fill in for any absenteeism)

Key Performance Indicators:

• Guest satisfaction with respect to taste, temperature, timeliness, quality of food.
• Hygiene and maintenance of kitchen, kitchen equipment and stores as per Food Safety Standards.
• Hygiene and cleanliness of cooking,stores,and cleaning staff as per Food Safety Standards.
• Cost Control (proper utilization and minimizing wastage)
• MIS reporting.

Job Types: Full-time, Permanent

Pay: ₹15, ₹17,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Work Location: In person