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About HOTEL VIDYA RESIDENCY

Hotel Vidya Residency has 27 well appointed rooms being classified into 22 Executive Rooms, 3 Deluxe Suite Rooms & 02 Luxury Rooms to provide Comfortable and suitable accommodation that meets the individual requirements of each of our esteemed guests. The rooms of this three star category hotel are luxuriously appointed with high-quality fabrics, bathroom fittings and furniture. The rooms are equi...

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Key Responsibilities

• Manage the overall operations of the hotel’s restaurant, banquet, room service, and other F&B outlets.
• Ensure high standards of food quality, service, hygiene, and guest satisfaction.
• Supervise and coordinate F&B staff, including Captains, Stewards, Supervisors, and other team members.
• Prepare staff duty rosters, shifts, and manpower requirements.
• Train, motivate, and evaluate F&B team members.
• Monitor daily restaurant and banquet operations and ensure smooth service.
• Coordinate with the Kitchen, Front Office, Housekeeping, Sales, and Accounts departments.
• Handle guest feedback, complaints, and special requests professionally.
• Monitor food and beverage costs, portion control, wastage, and inventory.
• Ensure proper stock control of food, beverages, crockery, cutlery, glassware, and other F&B items.
• Monitor daily sales, revenue, and departmental targets.
• Assist in preparing budgets, pricing, menus, promotions, and F&B packages.
• Ensure proper implementation of hotel SOPs, hygiene standards, and food safety procedures.
• Supervise restaurant setup, buffet operations, banquets, conferences, weddings, and special events.
• Ensure proper coordination between the Banquet, Restaurant, and Kitchen teams during large events.
• Conduct regular inspections of F&B outlets, service areas, and equipment.
• Maintain records and prepare daily/weekly/monthly F&B reports as required.
• Coordinate with vendors and the Purchase/Stores department for procurement and supplies.
• Ensure compliance with hotel policies, licensing requirements, safety procedures, and applicable food regulations.
• Take corrective action on operational issues and continuously improve F&B service standards.
• Assist management in developing strategies to increase F&B revenue and profitability.
• Maintain professional grooming, discipline, teamwork, and service culture across the department.
• Key Qualities: Leadership, excellent communication, guest-service orientation, team management, cost-control knowledge, sales awareness, problem-solving ability, and strong knowledge of restaurant and banquet operations.

Eligibility

• Education:
• Bachelor’s Degree/Diploma in Hotel Management, Hospitality Management, or F&B Management preferred.
• Candidates with relevant hotel/restaurant experience may also be considered.
• Experience:
• 3 to 5 years of experience in Food & Beverage operations.
• Previous experience as F&B Supervisor / Captain / Assistant F&B Manager preferred.
• Experience in hotel restaurant, banquet, and event operations is an advantage.
• Skills & Knowledge:
• Strong knowledge of restaurant, banquet, and room-service operations.
• Good understanding of food cost, beverage cost, inventory, and wastage control.
• Knowledge of food safety, hygiene, and sanitation standards.
• Good team-management and leadership skills.
• Strong guest-handling and complaint-resolution skills.
• Basic knowledge of F&B billing/POS systems and MS Office.
• Good communication skills in English and Hindi.
• Ability to prepare duty rosters, manage manpower, and conduct staff training.
• Ability to work under pressure and manage busy operations/events.
• Other Requirements:
• Good grooming and professional appearance.
• Flexible to work in shifts, weekends, holidays, and during large events.
• Strong leadership, discipline, honesty, and customer-service attitude.

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