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DUTIES AND RESPONSIBILITIES:
Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
Creates a positive team atmosphere among Team Members.
Maintains records of staff periodic manner and operating costs.
Provides feedback and coachingto the Team regularly.
Understands building capability through Cross training
Treats all Team Members fairly, with respect.
Setshigh standards for appropriate team behaviour on shift.
Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
Handle guest complaintsin restaurants.
Schedulesperiodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
Maintain budgetand employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
Check the quality of deliveries of fresh food and bakedgoods.
Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
Arrange for maintenance and repair of equipment and other services.
Total receipts and balanceagainst sales, deposit receipts, and lock facility at end of day.
Ensures new products are executed properly the following roll-out.
Is capable of handling irate customers with a friendly/calm attitude.
Ensures product quality and great service.
Shows enthusiasm about guest within the restaurant.
Is flexible in dealing with changes/problems (e.g., being shortstaffed).
Has effectively forecasted restaurant needs.
Shifts priorities and goals as work demands change.
Priorities tasks effectively to ensure most important tasks are completed on time.
Delegates and follow-up effectively.
Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.
Seeks, listens and responds to Guest feedback.
Coaches team on how to exceed Guest expectations.
Does not blame others; takes accountabilityfor problems.
Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.
Proficiency in using computersoftware to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
Proficiency in Point of sale ( POS) software,inventorysoftware, Restaurant guest satisfactory tracking software etc.
Assist in planning regular and special event Menu.
PREREQUISITES:
Education:
Degree, High schooling or one year’s Diploma in HotelManagement or equivalent.
Experience:
Has effectively managed Team Members for 12+ months.
Previous experience in similar Job role.
Coached and improved performance of at least one poorly performing Team member/Manager.
Salary Offred : 28000 to 30000 Take Home salary
Immediate Joiner is preferred
Job Types: Full-time, Fresher
Salary: ₹28,000.00 – ₹35,000.00 per month
Benefits:
- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Provident Fund
Schedule:
- Day shift
- Evening shift
- Flexible shift
- Morning shift
- Night shift
- Rotational shift
Supplemental pay types:
- Performance bonus
- Yearly bonus
Ability to commute/relocate:
- Heggadadevankote, Karnataka: Reliably commute or planning to relocate before starting work (Required)
Experience:
- total work: 5 years (Preferred)
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