Role Overview:

To oversee the daily operations of the restaurant while expertly planning, coordinating, and executing banquet and event services to ensure exceptional guest experiences and profitability.

Key Responsibilities:

Restaurant Operations:

• Manage daily restaurant service, staff, inventory, and finances.
• Ensure high standards of food quality, service, and hygiene.
• Handle guest inquiries, feedback, and complaints professionally.

Banquet & Event Management:

• Meet with clients to plan event details (menus, layout, timelines, AV needs).
• Create and manage banquet event orders (BEOs) and contracts.
• Coordinate closely with kitchen (Tandoor, Continental, Breakfast Chefs), service, and maintenance teams for seamless execution.
• Oversee banquet setup, service, billing, and breakdown.
• Manage banquet budgets, pricing, and profitability.

Qualifications:

• Bachelor’s degree in Hospitality Management or related field.
• 5+ years of restaurant management experience with proven banquet/event management.
• Strong financial acumen (P&L, budgeting, cost control).
• Excellent leadership, sales, and client-relations skills.

• Manage daily restaurant service, staff, inventory, and finances.
• Ensure high standards of food quality, service, and hygiene.
• Handle guest inquiries, feedback, and complaints professionally.
• Meet with clients to plan event details (menus, layout, timelines, AV needs).
• Create and manage banquet event orders (BEOs) and contracts.
• Coordinate closely with kitchen (Tandoor, Continental, Breakfast Chefs), service, and maintenance teams for seamless execution.
• Oversee banquet setup, service, billing, and breakdown.
• Manage banquet budgets, pricing, and profitability.

• Strong financial acumen (P&L, budgeting, cost control).
• Excellent leadership, sales, and client-relations skills.

• Bachelor’s degree in Hospitality Management or related field.
• 5+ years of restaurant management experience with proven banquet/event management.