Restaurant Resorts jobs

Core Responsibilities

• Operations Management: Direct daily activities across restaurants, bars, room service, banquets, and catering.
• Financial & Budget Oversight: Manage department budgets, forecast revenues, monitor cost-of-goods-sold (COGS), and control labor and inventory expenses.
• Menu Planning & Quality Control: Partner with executive chefs and culinary teams to design profitable, seasonal menus and signature drink selections.
• Team Leadership & Development: Recruit, onboard, train, schedule, and evaluate front-of-house (FOH) and sub-department managers.
• Vendor & Inventory Management: Negotiate supplier contracts, oversee stock control, and manage purchasing and invoice coding.
• Compliance & Safety: Ensure strict adherence to food safety, hygiene, HACCP, and local health regulations.
• Guest Relations: Monitor floor service quality and personally resolve escalated customer complaints.

Typical Qualifications & Requirements

• Education: Degree or diploma in Hotel Management, Hospitality, Food & Beverage Management, or Culinary Arts.
• Experience: 20+ years of progressive F&B management experience in upscale hotels, resorts, multi-location operations, or large venues.
• Technical Skills: Proficiency in Point-of-Sale (POS) systems, inventory software, and financial/accounting tools (e.g., QuickBooks, MS Office).
• Core Competencies: Strong leadership, cost-control acumen, cross-functional communication, mixology/culinary knowledge, and crisis managemen

Pay: ₹60,000.00 - ₹100,000.00 per month

Work Location: In person