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Operations Manager
Jobs
#198660
Full Time
Job Description
Plan, Forecast and Budget the revenues and cost for the hotel department.
b.
Develop and implement strategies to achieve a larger market share and attract new segments, for the various outlets.
c.
Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Trustyou and other platform to draw an action plan.
d.
Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
e.
Recruitment and Performance Appraisal/ Management of the staff in the operational department.
f.
Develop & Implement the annual plan using the TBEM framework, linking the department's objectives to the unit's overall strategy.
g.
Implement systems and procedures that ensure safety & health of all stake holders and also protect the properties of the company.
Shall always work towards diminishing the risk of any untoward incidents in the hotel.
Operational
i. Work with the Executive chef in the area of cuisine, menu planning & design.
Ensure through regular monitoring of NPS and feedback, prompt, efficient and accurate service to all guests.
ii. Retain guests and enhance guest loyalty through introduction of various schemes, food festivals or other retention programs.
iii.
Review the monthly profit and loss statement for various outlets and derive inferences and develop action plans on the same.
iv. Ensure that all the operational standards set for all the equipment & processes are followed.
v. Work in association with cost controllers in various areas of F & B costs.
Prepare the promotion and marketing/PR plans for various outlets and hotel.
vi. Develop departmental trainers in association with the training department & oversee all the training activities within the department.
vii. Maintain regular contacts with corporate and individual customers, and build strong relationships with them.
viii.
Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in the hotel.
ix. Ensure that the department procures the best quality raw material and cost effective equipment.
x. Identify key communities, plan various initiatives and co-ordinate the support activities.
xi. To abide with all Safety, Health & environment policies of the company.
Any other job assigned by any other authorized person
b.
Develop and implement strategies to achieve a larger market share and attract new segments, for the various outlets.
c.
Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Trustyou and other platform to draw an action plan.
d.
Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
e.
Recruitment and Performance Appraisal/ Management of the staff in the operational department.
f.
Develop & Implement the annual plan using the TBEM framework, linking the department's objectives to the unit's overall strategy.
g.
Implement systems and procedures that ensure safety & health of all stake holders and also protect the properties of the company.
Shall always work towards diminishing the risk of any untoward incidents in the hotel.
Operational
i. Work with the Executive chef in the area of cuisine, menu planning & design.
Ensure through regular monitoring of NPS and feedback, prompt, efficient and accurate service to all guests.
ii. Retain guests and enhance guest loyalty through introduction of various schemes, food festivals or other retention programs.
iii.
Review the monthly profit and loss statement for various outlets and derive inferences and develop action plans on the same.
iv. Ensure that all the operational standards set for all the equipment & processes are followed.
v. Work in association with cost controllers in various areas of F & B costs.
Prepare the promotion and marketing/PR plans for various outlets and hotel.
vi. Develop departmental trainers in association with the training department & oversee all the training activities within the department.
vii. Maintain regular contacts with corporate and individual customers, and build strong relationships with them.
viii.
Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in the hotel.
ix. Ensure that the department procures the best quality raw material and cost effective equipment.
x. Identify key communities, plan various initiatives and co-ordinate the support activities.
xi. To abide with all Safety, Health & environment policies of the company.
Any other job assigned by any other authorized person
