General Manager - Operations

Key Responsibilities

• Operations Management: Supervise all aspects of catering services, including event planning, preparation, service, and cleanup to maintain high standards and efficiency.
• Client Relations: Collaborate with clients to understand their needs, tailor catering solutions, and ensure customer satisfaction by providing excellent service.
• Staff Leadership: Recruit, train, and manage catering staff, fostering a positive and productive work environment, and ensuring they meet quality standards.
• Budget and Financial Management: Develop and manage budgets, control costs, monitor inventory, and ensure cost-effective operations while maintaining profitability.
• Menu Development: Work with chefs to plan and design menus that align with client preferences, budget, and event requirements.
• Logistics and Setup: Coordinate event logistics, including food and equipment transportation, setup, and teardown, ensuring timely service and adherence to timelines.
• Compliance and Safety: Implement and maintain food safety, sanitation, and health standards in accordance with regulations and best practices.
• Performance Analysis: Track event feedback and performance metrics to identify areas for improvement and drive continuous service enhancement.

Essential Skills

• Strong leadership and management skills.
• Excellent interpersonal and communication skills.
• Exceptional organizational and attention-to-detail skills.
• Proficiency in budget management and cost control.
• Knowledge of food handling, safety, and health regulations.
• Ability to work effectively under pressure and manage time efficiently.
• Creative problem-solving and strategic thinking abilities.

Job Type: Full-time

Pay: ₹338,355.83 - ₹751,054.29 per year

Application Question(s):

• Hotel and Restaurant Experience

Education:

• Higher Secondary(12th Pass) (Preferred)

Experience:

• In Hotel or Catering: 4 years (Preferred)

Work Location: In person