He is to attend Operational meetings such as Managers' meetings, Promotional meetings, Chef meetings, pre-Conference meetings for events, and Profit & Loss meetings of individual outlets & all outlets as a group of the company. He must conduct the meetings and lead the teams to ensure that company's profits are not curtailed and see that there is constant progress throughout the year.
- In charge of events such as VIP events, wedding dinners, and External catering, and all types of catering for the companies and individuals.
- Accountable for long and short - term planning and the day-to-day operations of banquet department operations. He is to also ensure that the banquets are carried out properly with no shortfalls.
- Supervise human resources for the banquet department to retain and motivates; hire, train, and develop employees; conduct performance and salary reviews; resolve problems; provide open communication vehicle and recommend discipline and termination as appropriate.
- He is also responsible for the business of restaurants services to customers to generate revenue for the management.
- He must arrange meetings with potential clients especially corporate companies to identify their requirements.
- He must also assist customers in selecting the most appropriate service and menu for their catering to meets their requirements.
- coordinate and organize the detail of the catering, such as different food menus with the cooks and arrange for the food trial of the selection.
- He must maintain a contact person with clients to obtain feedback and discuss opportunities for future business deals.
- Maintain and expand corporate incentive program via direct mail, personal visits, or even inviting them to the restaurant to maintain contacts.
- He is to organize every month and contribute as a team to the monthly sales strategy meeting.
- Participates in sales calls with members of the sales team to acquire new business and/or close on business.
- Maintain strong liaison with kitchen team by having monthly meetings and discussing new menus for the special occasions around the year.
- He must have full control of the managers in all the outlets under the company and have monthly meetings with managers & staff of individual outlets and come out with strategies for the business uplift.
- He also must take charge of the restaurants when there are issues with the managers. This might go to the extent of running the restaurants if needed be. There he will be running a restaurant in the absence of the manager interacting with the customers and the staff to maintain the operations.
He also partakes to set annual budgets and implement strategies effective for achieving set targets and monitoring the company's budget and managing expenses within budget constraints.
Requirements - This is a full-time and permanent position and is required to be fulfilled by an experienced candidate in a similar industry.
Mandatory requirements
He is required to work on weekends and public holidays and take off on a weekday.
- Able to speak English, Tamil, Hindi, and other Indian Languages. (for easy to communicate with Cooks, Customers, Expatriates).
- Extensive Marketing in food and beverage with good knowledge of Indian food.
- Must have a passion for food.
- Able to lead the staff and manage at least 5 restaurant Outlets.
- Ability to work well under pressure.
- Must work with cooks to come out with dishes for customers.
- Must move well with business customers where needed.
