Primary Responsibilities 
•    Provide the highest level of hospitality for all Food & Beverage Services in Novotel Hyderabad Airport.
•    Achieve guest satisfaction and organizational profitability through effective utilization of all resources.
•    Continuously delight the customers by offering trend setting and innovative products and services.
•    Ensure the delivery of all orders while maintaining a high quality of service, guest satisfaction in all Food & Beverage services.
•    Supervise and control all catering outlets to the required standards, within agreed budgetary limits and parameters of the law.
•    Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management.

Food & Beverage Planning
•    Plan, forecast and budget the revenues and costs for the Food & Beverage department.
•    Ensure that the company and statutory hygiene standards are maintained in all areas.
•    Organize food festivals and also develop guest loyalty and retention programmes.
•    Prepare the annual business plan for the department.
•    To be fully conversant with all statutory requirements regarding food and beverage operations.

People Management
•    Ensure that the team offers professional and courteous service to the guests.
•    Establish and maintain seamless co-ordination & co-operation with all departments of Novotel Hyderabad Airport to ensure maximum cooperation, productivity, morale and guest service. 
•    Ensure that the team has been trained for all safety provisions. 
•    Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.

Financial Management

•    To monitor food and beverage cost, set prices and analyze financial performance.
•    Prepare and submit in the required format all information necessary for budgeting timeously and accurately.
•    Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits
•    To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costings and cash checks.

Operational Management

•    With the assistance of the Executive Chef, establish menus and price list.
•    Ensure that all Brand standards are met.
•    Maintain a high profile with customers and staff by socialising through all restaurants, bars and banqueting departments.
•    Ensure that the standards of food and beverage meet/exceed expectations. 
•    Prepare standard menus, maintain the required standard of food production and meet agreed budget targets for food margins.
•    Perform systematic inspection of all Food & Beverage areas.
•    Ensure and maintain high standards of service delivery, safety, hygiene, security, discipline and compliance with the organization’s policy.
•    To provide cost effective and customer focused food and beverage service.
•    Ensure to coordinate the ordering of food stock and other supplies. 
•    Ensure that the standards of service are met by sending the team for training etc.
•    To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.

Your experience and skills include:

Minimum 3-5 years of experience in the similar role.
A strong understanding of Operational controls, Budgeting, forecasting, Menu Engineering & Sales and Marketing
Strong oral & written communication skills.
Ability to train and develop team members.
Service focused personality is essential and previous leadership experience required.
Proven ability to build and maintain good relationships with all stakeholders.
Communicate thoughts, actions and opportunities clearly with strong networking skills.
Ability to lead by example, believe in a strong team culture and set the scene for high performance.